Baked Beans Recipe

by katerina on May 24, 2011

Baked beans are basically a dense and hearty bean stew, and yet they are somehow totally appropriate for a summer barbecue. Don’t question, just work it.

I love baked beans because of their acidity and sweetness; that balance is also the key to a great recipe and the reason they pair so perfectly with hearty grilled meats like ribs.

Baked Beans Recipe

Now, when you make baked beans don’t undercook the actual beans. Think texture. not bite.

Also, these beans are even better the next day, so make them ahead or throw them in the crockpot and forget them. Though unorthodox they also make a tasty meal when served over a batch of quinoa with a bit of sauteed greens.

Print Recipe

Baked Beans

(serves 6)

1/2 cup dried cannelini beans
1 cup dried pinto beans
1 bay leaf
1 strip bacon
½ bell pepper, diced
½ onion, diced
2 cloves garlic, minced
1 small can tomato sauce
2 tablespoons Dijon mustard
½ teaspoon cayenne pepper
2 tablespoons apple cider vinegar
2 tablespoons molasses
1 tablespoon miso paste (stirred in at the end)

Cover beans with water and soak in the fridge overnight. Drain and cover with water in a large pot. Add bay leaf and bring to a simmer. Simmer beans until just starting to be tender (about 2 hours). Add a teaspoon of salt and simmer until tender - approximately another 20 minutes. Drain beans reserving one cup of the cooking liquid.

Turn oven on to 325F. Chop bacon into cubes and crisp up in a pan over medium heat. Remove bacon and add the onion and pepper. Reduce heat to medium low and sweat until soft, add garlic and cook for 60 seconds. Combine drained beans, bacon, onion mixture and all remaining ingredients except miso into a large Dutch oven. Add ½ cup of the bean liquid and bring to a gentle simmer. Once it has started to bubble transfer to the oven to at least 90 minutes.

Check and stir every 45 hours or so, thinning out with the bean liquid if it gets too thick. Remove from the oven and stir in miso. Cover and let sit for 10 minutes and then taste, adding salt, and pepper as necessary. Serve hot. Note: this is even better the next day.


Prep Time: 40 minutes | Cooking Time: 240 minutes | Total Time:300 minutes
Calories(approximate per serving): 200



{ 3 comments… read them below or add one }

Lizette May 24, 2011 at 8:07 am

How would you do the beans in a crockpot? (I apologize for my ignorance, but I’m a novice at cooking!)

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katerina May 24, 2011 at 10:48 am

Hey Lizette

Well you could do a few things, first you could actually cook the beans from dried in a crockpot. Set them on low and they will be done in ~6 hours.

After that (or if you start with canned beans), just put it all in the slow cooker or crockpot rather than a Dutch oven. I might hold back on the extra bean liquid, until it has been in the slow cooker for an hour or two and see if it needs it. (Generally with a crockpot you use less liquid for cooking things.) I would say you could either cook the beans on high for 3 hours or on low for 6-8 hours.

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Belinda @zomppa May 24, 2011 at 11:46 am

Or put it on some chicken dogs….

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