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Gallery Recipe Summary Servings: 20
Ingredients To Cook the Beans 1/2 pound dried cranberry beans 1/2 pound dried pinto beans 1/4 pound dried navy beans 1/4 pound dried northern beans 4 medium carrots, cut into 1-inch lengths 4 medium stalks celery, cut into 1-inch lengths 2 small onions, halved 4 dried bay leaves 8 sprigs fresh flat-leaf parsley 4 teaspoons coarse salt To Finish the Baked Beans 5 ounces bacon, diced 1 1/2 ounces guanciale (cured pork jowl), diced 1 medium onion, finely chopped 1 green bell pepper, finely chopped 1 jalapeno pepper, finely chopped 1 3/4 cups ketchup 1 1/2 cups bean-cooking liquid 1/2 cup dark-brown sugar 2 1/2 tablespoons Magic Dust 1 1/2 tablespoons white wine vinegar (with chili pepper) 1 tablespoon molasses 1 tablespoon prepared mustard 1 teaspoon coarse salt 1/2 teaspoon Texas Pete’s Hot Sauce 1/4 teaspoon Tabasco sauce 1/4 teaspoon smoked paprika
Gallery
Recipe Summary Servings: 20
Gallery
Recipe Summary Servings: 20
Recipe Summary
Servings: 20
Servings: 20
20
Ingredients
Ingredients
1/2 pound dried cranberry beans 1/2 pound dried pinto beans 1/4 pound dried navy beans 1/4 pound dried northern beans 4 medium carrots, cut into 1-inch lengths 4 medium stalks celery, cut into 1-inch lengths 2 small onions, halved 4 dried bay leaves 8 sprigs fresh flat-leaf parsley 4 teaspoons coarse salt
5 ounces bacon, diced 1 1/2 ounces guanciale (cured pork jowl), diced 1 medium onion, finely chopped 1 green bell pepper, finely chopped 1 jalapeno pepper, finely chopped 1 3/4 cups ketchup 1 1/2 cups bean-cooking liquid 1/2 cup dark-brown sugar 2 1/2 tablespoons Magic Dust 1 1/2 tablespoons white wine vinegar (with chili pepper) 1 tablespoon molasses 1 tablespoon prepared mustard 1 teaspoon coarse salt 1/2 teaspoon Texas Pete’s Hot Sauce 1/4 teaspoon Tabasco sauce 1/4 teaspoon smoked paprika
Directions
Cook the beans: place each of the beans in a medium bowl. Add enough water to cover by 1 inch. Soak, refrigerated, overnight. Drain, and transfer each bean to a separated pot.
To each pot, add enough water to cover beans by 2 inches. To each pot add, 1 carrot, 1 stalk celery, 1/2 onion, 1 bay leaf, and 2 sprigs parsley. Bring to a boil. Reduce to a simmer, and cook until tender, 1 to 2 hours, depending on the bean. Ten minutes before the beans are done, season each pot with 1 teaspoon of salt. Drain, reserving a total of 1 1/2 cups liquid. Discard vegetables and herbs. At this point the beans may be combined.
Finish the baked beans: In a large stockpot over medium heat, combine the bacon and the guanciale. Cook, until the fat is rendered and the bacon is crisp, about 5 minutes. Add the onion and peppers, and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes more.
Add the ketchup, bean-cooking liquid, sugar, Magic Dust, vinegar, molasses, mustard, salt, hot sauce, Tabasco, and smoked paprika. Bring to a boil. Add beans, and return to a boil. Reduce to a simmer, and cook for 30 minutes. Taste and adjust for seasoning.
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Blue Smoke’s Baked Beans
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Blue Smoke’s Baked Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
