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La Belle Cuisine
Baked Three-Bean Casserole
with Crispy Bacon
Recipe by Adam Perry Lang,
Food & Wine Annual Cookbook 2006
 
Food & Wine - One Year Subscription
“By doctoring three different types and sizes of canned beans with
barbecue
sauce and bacon, Adam Perry Lang, chef and owner of
Daisy May’s BBQ USA
in New York City, creates an outrageously
good version of baked beans. He
often cooks his beans over a fire
in a cast-iron casserole but they’re terrific
baked in an indoor
oven too.”
Active: 25 MIN
Total Time: 3 HRS
Servings: 6
Make Ahead
Staff Favorite
(Editor’s Picks – Grace Parisi)
3 tablespoons vegetable oil
5 garlic cloves, minced
1 green bell pepper, chopped
1 medium onion, coarsely chopped
1 tablespoon minced fresh ginger
Kosher salt
2 cups Sweet and Sticky Barbecue Sauce
mixed with 1/2 cup water (recipe follows)
Two 15 1/2-ounce cans baked beans
One 19-ounce can red kidney beans,
drained and rinsed
One 19-ounce can pinto beans,
drained and rinsed
6 slices lean bacon
Preheat the oven to 375 degrees F. Heat the oil in a large saucepan.
Add
the garlic, green pepper, onion, ginger and 1 teaspoon of salt and
cook over moderate heat, stirring occasionally, until the vegetables are softened, about
8 minutes. Add the diluted Sweet and Sticky Barbecue
Sauce and all of the beans and simmer over low heat for 30 minutes,
stirring occasionally.
Transfer the beans to a 9-by-13-inch baking dish and arrange the bacon
strips on top. Bake the beans for 45 minutes, or until bubbling and the
bacon is crisp. Let cool for 15 minutes before serving.
Make Ahead: The beans can be made through Step 1 and refrigerated.
Bring to room temperature before baking.
Sweet and Sticky Barbecue Sauce
ACTIVE: 30 MIN
TOTAL TIME: 1 HR
SERVINGS: makes about 6 1/2 cups
MAKE-AHEAD
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Salt
1/4 cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground
black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce
Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add
the chili powder, black pepper, allspice and cloves and cook, stirring, until
fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses,
mustard, vinegar and hot sauce and simmer over moderate heat, stirring
often, until thickened, about 30 minutes.
Transfer the barbecue sauce to a large food processor and puree. Season
the sauce with salt.
Make Ahead: The Sweet and Sticky Barbecue Sauce can be refrigerated
for up to 2 weeks.
[Obviously, you’ll have leftover barbecue sauce, but it’s ideal for
grilling:]
"Chef Lang uses an ingenious technique to prevent his barbecue sauce from
burning on the grill: He mixes it with an equal amount of water. This lets
him brush it on up to 45 minutes before the meat is finished cooking.
The flavors of the sauce become wonderfully complex and the meat
develops a beautiful, shiny glaze." ~ F&W
Featured Archive Recipes:
All-American Barbecue Menu
Barbecued Baked Beans
Pinto Beans with Tortilla-Cheese Crust
Ranch Beans
Run for the Border Beans
Spicy Creole Beans
Tamale Pie
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