Monday, June 18, 2012

Barbecued Baked Beans

At almost 6 months pregnant, I have been craving a real Chicago hotdog like nobody's business. My mom saved the day because she recently flew out with a cooler filled with my favorite hotdogs from Romanian Kosher Sausage Co. This was obviously cause for celebration, so we decided to really make things festive and smoke a couple racks of ribs also.
Every summer barbecue needs a good side of baked beans. This recipe was a winner because the beans were thick, sweet and smokey. Serve them with just about anything and some crunchy slaw and you have yourself one dreamy plate of food.

Barbecued Baked Beans
Recipe from

10 slices bacon, chopped
1 medium yellow onion, chopped
2 cups barbecue sauce
1¼ cups dark brown sugar
1 cup beef stock
1 cup leftover chopped beef brisket or pulled pork (optional)
¼ cup molasses
1 tbsp. dry mustard
2 tsp. kosher salt
⅛ tsp. ground cloves
4 15-oz. cans navy beans, drained and rinsed (if you can't find - sub great northern beans)
1 16-oz. can whole, peeled tomatoes, crushed by hand
Freshly ground black pepper, to taste

Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.

(Make sure to not overcook. You don't want the beans to get mushy or the sugar or molasses to burn. It may not me super thick when you take it out of the oven, but as it cools uncovered, it thickens up nicely.)