Ingredients
1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, seeded and chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
4 cups Vegetable broth
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt
1 teaspoon urfa biber (sub with half Aleppo pepper, half crushed red pepper flakes)
Directions
1
Place the beans in a large plastic container and add enough cold water to just submerge the beans. Soak overnight.
2
Heat oven to 250ºF.
3
Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapeños until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
4
Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add the cayenne, black pepper, and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven until the beans are tender, 6 to 8 hours.
Description
Sweet, hot, and savory, these twice-cooked baked beans are made extra tender thanks to low and slow cooking on the stovetop and in the oven.
This application riffs on pork-and-beans and classic Boston baked beans. The molasses helps to keep the cooked beans whole and distinct, while jalepenos and cayenne give them just enough kick.