| KegStand on Jul-26-2005 at 08:35 PM RST @ 135.214.150.100 |
| KegStand's HazMat Baked Beans • 2 pounds of white* beans (*navy, great northern, lima, etc etc. navy are most common in mine) • 1 pound bacon (chopped, coarse or fine)(look for ends and pieces packs, much cheaper and since you are going to chop it up, its perfect) • 1 pound brown sugar • Salt and pepper to taste This is the base recipe, and from here you can add most anything you please. I personally add: • 1 large onion, finely minced and caramelized • 1-10 garlic cloves, finely minced and caramelized • 1 cup of Texas Rick’s BBQ sauce • Cayenne, garlic powder, onion powder, chili powder, habanero powder, chipotle powder/sauce, or other seasoning, etc… Other suggestions might include bits of roast, pork parts, cut-up homemade andouille sausage, etc etc… --------------------------------------------------------------------------------------------------- • Soak beans 12+ hours (overnight) in double enough water to cover. (they expand to double, so you need a lot of water) • Drain the beans, discard the water • In a large pan, cover beans with water and 1 TBSP soda per 2 pounds of beans and put on stove to boil. • Boil (rolling) for 5 minutes (cracks the bean “husks”) being careful to not let the green-white foam boil over. (skim as necessary) • Drain but do not rinse • In a separate bowl mix brown sugar with about 1-2 cups of warm water, making thin syrup. • Add all remaining ingredients, except beans, to this syrup and mix thoroughly • Pour this mixture over beans in a large roaster pan and mix thoroughly again, coating beans with syrup • Add water to barely submerge beans, and cook for 7-14 hours at 200-220° (the higher the temp, the drier the beans end-up, the longer the time, the more caramelly they get.) My best beans came from 210° for 13 hours, adding about 1 cup of water around hour 8. |
| KegStand on Jul-26-2005 at 08:50 PM RST @ 135.214.150.100 |
| mid-evening deadness |
