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Smoky Barbecue Beans with Jalapeno

Source: Bon Appetit-7/01





List of Ingredients



• 1 (16 ounce) package dried pinto beans (about 2 1/4 cup)
  
• 1 1/2 pounds smoked turkey wings, cut apart at joints or smoked ham hocks
  
• 2 tablespoons olive oil
  
• 2 1/4 cups chopped onion
  
• 2 jalapeno chilies, minced
  
• 2 cloves garlic, minced
  
• 1 cup ketchup
  
• 1/3 cup (packed) golden brown sugar
  
• 2 tablespoons spicy brown mustard (such as Gulden's)
  
• 1 teaspoon Worcestershire sauce
  






Instructions



1. Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain. Transfer to large pot; add turkey wings. Add enough water to pot to cover beans and wings by 1 inch. Bring to a boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes. Drain, reserving cooing liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.
   
   
2. Preheat oven to 350 degrees F. Heat oil in a large heavy ovenproff pot over medium heat. Add onions and saute until golden, about 10 minutes. Add jalapenos and garlic; saute 1 minute. Stir in ketchup, brown sugar, mustard and Worcestershire sauce, then beans and turkey. Add enough reserved bean liquid (about 2 cups; reserve remaining cooking liquid) to pot to almost cover beans. Bring to boil. Transfer pot to oven. Bake uncovered until beans are very tender and liquid thickens, about 45 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Before serving, bring to simmer, adding more reserved cooking liquid to moisten, if desired.)
   
3. Servings: 10