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Memorial Day: Barbecued Baked Beans

Source of Recipe


From "Food & Wine 1997 Annual Recipes"



List of Ingredients



• 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 jalape�o pepper, finely chopped (with seeds)
  
• 1 Tbsp finely chopped garlic
  
• 4 cups canned low-sodium chicken broth
  
• 4 cups best-quality barbecue sauce
  
• One 12-ounce can tomato paste
  
• 1/4 cup molasses
  
• Salt
  






Instructions



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 jalape�o to the casserole and saut� over moderately high heat for 3 minutes. Add the garlic and saut� 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�F. Drain the beans and add to the casserole. Bake for 1 hour, stirring gently every 15 minutes. Season with salt and serve.
   
   Makes 20 servings.