While baked beans are not on my 30 Before 30 list, they’ve always been something I’ve wanted to try my hand at. I came across this recipe in Food and Wine last month, and decided to jump on it! I usually shy away from recipes with an extensive list of ingredients, but I realized that most of the ingredients were things I already had in my kitchen, many being seasonings, so it wasn’t that big of a deal. Don’t let the list overwhelm you.
Instead of using canned beans (which are super convenient, but high in sodium – don’t worry, I use them all the time!), I decided to used dried since I had the time to let them soak. However, as I glanced over the recipe, I thought it called for just one 15 oz can of beans. I converted that to dried beans, which was just less than 1/4 cup. After the beans had soaked and were cooking, I started putting together the sauce. As I added more and more to the saucepan, I started thinking, this sure is a lot of sauce for one measly can of beans. After revisiting the recipe (always a good idea), I realized the recipe called for 4-15 oz cans of beans. WHOOOPS! Might have had something to do with the cocktail I was drinking…or the 6 other things I was making simultaniously…or both. In the end, I used the whole bag of dried of beans, but the entire recipe took me some extra time.
These beans were sooooo good! Spicy and sweet, with a little smokey from the bacon and hot dogs. I think I could have eaten an entire bowl of these for dinner, but I didn’t For my taste, they were slightly too sweet, so next time I would probably cut the sugar a bit, but as I just mentioned, I absolutely loved them anyway! This will be a great side for BBQ season!
**UPDATE: 3/19/2013 – My friends absolutely loved these beans. Nate said they were the best beans he’s ever had. This has for sure made the summer BBQ list. SOOOOO GOOD!
Spicy Maple Baked Beans
Source: Adapted from Food and Wine
1 cup ketchup
1 cup pure maple syrup
1 cup porter or other dark ale (I used Guinness)
1/2 cup molasses
1/2 cup Dijon mustard
1/2 cup powdered mustard
1/4 cup Worcestershire sauce
1/4 cup packed light brown sugar
1 tbsp chili powder
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp granulated onion
1/2 tsp garlic powder
4 slices of bacon, finely chopped
1 onion, finely chopped
1 lb dried navy beans (*substitute 4-15 oz cans of navy beans, rinsed)
10 all-beef hot dogs, halved lengthwise and thinly sliced crosswise
1. Pre-soak and cook beans according to package directions.
2. In a saucepan, combine all ingredients except salt, bacon, onion, beans and hot dogs. Bring sauce to a boil. Whisk to dissolve sugar completely. Reduce heat to low and simmer until reduced by one-third, about 20 minutes. Season with salt. You might not need too much if you are using canned beans.
3. Preheat oven to 325 degrees. In a large enameled cast-iron casserole, cook the bacon over moderate heat, stirring until the fat has rendered and bacon just begins to crisp, about 6-8 minutes. Add onion and cook until softened, 8 minutes. Stir in beans, hot dogs and sauce. Cover partially and bake for 1 hour, until beans are glazed. Season with salt to taste and serve.