| 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 |
1 comment:
Pig Roast Baked Beans
2 lbs navy beans
1 lb bacon
1 lb dark brown sugar
1 large yellow onion, finely chopped
5 garlic cloves, finely chopped
1 cup KC Masterpiece Original bbq sauce
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
1 tbsp baking soda
1. Soak beans in water overnight. Use enough water that the beans can double in size yet still remain covered.
2. Drain beans, discard water.
3. In a large pot, cover beans with water and baking soda. Bring to a rolling boil for five minutes. Be careful, they will want to boil over. This step cracks the beans’ “husk”.
4. Drain beans, discard water.
5. Chop and fry bacon until cooked but still tender (not crisp). Drain fat, set bacon and fat aside.
6. Fry onion in two or three tablespoons bacon fat until translucent. Add garlic for last minute of frying. Set aside.
7. In a bowl dissolve brown sugar in two cups warm water. Add bbq sauce, bacon, onion & garlic mixture, salt, black pepper, and cayenne. Stir thoroughly, and then pour over the beans in your crock pot.
8. Stir the resulting mixture, ensure beans are thoroughly coated.
9. Add water to barely cover, then cook covered on “high” until boiling, then switch to low for 6 hours. (If your crock pot has an “auto” function use that.)
10. Add water to recover beans, stir, switch to high, cook covered another hour.
11. Leaving on “high”, remove the cover, cook 30 more minutes.
12. Stir and serve.
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