Email to George      

America Test Kitchen Barbecued Baked Beans

Source of Recipe

America Test Kitchen


Recipe Introduction

Black coffee is an excellent addition to these barbecued beans. If you don't have time to make freshly brewed coffee, instant will do just fine. Recipe courtesy of The America's Test Kitchen Family Cookbook. Serves 6 to 8

List of Ingredients

4 ounces bacon (4 slices), chopped fine
1 onion , minced
4 cloves garlic , minced
1 pound dried small white beans (2 cups), rinsed and picked over
8 cups water
1 cup strong coffee (black)
1/2 cup barbecue sauce , plus extra for seasoning
1/4 cup packed dark brown sugar
4 1/2 teaspoons brown mustard (prepared)
1 tablespoon mild molasses
hot pepper sauce (such as Tabasco)
Table salt and ground black pepper




Recipe

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion is softened, about 5 minutes.

2. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt. Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours.

3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.

4. To Make Ahead: After cooking, the beans can be cooled to room temperature and refrigerated, wrapping tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.