“From Alton Brown on the Foodnetwork. My husband said I need to look no further for another baked bean recipe. This is the one and only! It does have a bit of a kick to it, with the jalapenos and cayenne pepper, but not overwelming. Leftovers the following day are even better. The flavors all mellow and blend together very nicely. Mine were done perfectly after 6 hours baking time.”
READY IN:
8hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
  2. Heat oven to 250 degrees F.
  3. Place a cast iron Dutch oven over medium heat and stir in the bacon. Cook until most of the fat has rendered from the bacon. Discard all but about 1 tablespoon of bacon fat. Add onion and jalapenos, and cook until onions are softened, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
  4. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

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