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Barbecued Baked Beans

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Barbecued Baked Beans
Food & Wine 1997 Annual Recipes
Food & Wine Books, Editor in Chief: Judith Hill,
©1998, American Express Publishing Corp.

20 servings

3 1/2 cups dried beans, such as cranberry, Great Northern,
or pinto (about 1 1/2 pounds), rinsed and picked over
9 ounces thickly sliced bacon, cut into 1/2-inch dice
3 large green bell peppers, cut into 1/3-inch dice
2 medium yellow onions, cut into 1/3-inch dice
4 medium celery ribs, cut into 1/3-inch dice
1 jalapeño pepper, finely chopped (with seeds)
1 tablespoon finely chopped garlic
4 cups veal stock or canned low-sodium chicken broth
4 cups best-quality barbecue sauce [or homemade]
One 12-ounce can tomato paste
1/4 cup molasses
Salt

1. Soak the beans overnight in a large bowl of cold water. Drain
and rinse.
2. Put the beans in a large pot, add cold water to cover generously
and bring to a boil. Reduce the heat to moderate and simmer until
tender, about 1 hour.
3. Meanwhile, in a large enameled cast-iron casserole, cook the bacon
over moderately high heat, stirring occasionally, until crisp. Remove
and set aside.
4. Add the green bell peppers, onions, celery and jalapeño to the casserole
and sauté over moderately high heat for 3 minutes. Add the garlic and
sauté for 2 minutes longer. Stir in the reserved bacon and the stock,
barbecue sauce, tomato paste and molasses. Bring to a simmer,
stirring occasionally.
5. Preheat the oven to 400 degrees [F]. Drain the beans and add to the casserole. Bake for 1 hour, stirring gently every 15 minutes. Season
with salt and serve.
- David Page
(Home Restaurant, Drovers Tap Room, New York City)

Make ahead: The beans can be refrigerated for up to three days. Bring to
room temperature and reheat thoroughly in a low oven before serving.

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