Smoky Baked Beans (Originally Canary Baked Beans)

“This was my first time having this type of beans. They reminded me of white navy beans.The bacon and smoked turkey wings give this dish a nice smokey flavor. Epazote has a flavor similar to coriander. It is also called Mexican tea or wormseed. I found this dried in Mexican specialty store This is great with beans because it works to reduce gas. This is a very fragrant and flavored herb that takes some time to get used to. Like cilantro, it has a tenacity that is best mellowed by cooking. Its pungency is well complimented by beans, and it has a mellowing effect on other intense spices. Use of this herb dates back to Aztecan times. Name changed by request of Jen.”
2hrs 20mins

Ingredients Nutrition

  • 1 lb dried canary beans
  • 1 large white onion, quartered
  • 2 tablespoons vegetable oil
  • 2 sprigs fresh epazote (or 1 teaspoon dried epazote, crumbled If desired)
  • 1 teaspoon salt and pepper
  • 6 slices bacon
  • 2 cups salsa (I like spicy)
  • 12 cup beer
  • 1 cup water
  • 4 ounces pepper jelly (Spicy Habanero Jelly Spicy Habanero Jelly or your favorite)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 tablespoon fresh cilantro or 1 tablespoon parsley
  • 2 smoked turkey wings


  1. Pick over beans.
  2. In a large bowl soak beans in cold water to cover by 2 inches over night.
  3. Drain beans.
  4. In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
  5. Add salt and simmer beans until just tender, about 15 minutes more.
  6. Drain beans in a colander.
  7. Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
  8. Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
  9. You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
  10. Serve with white rice.

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