Whenever Peter makes pulled pork, baked beans inevitably follow later in the week. We make huge batches of these baked beans so that we can freeze leftovers. On days we don’t feel like cooking, there’s nothing better on a cold winter night than slowly heating leftover baked beans and serving with crusty bread. Except perhaps if Peter gives me a back massage at the same time.
Hmm. There’s an idea.
We buy dried beans in bulk from Rancho Gordo, a California company that sells heirloom beans. Before we do anything with them, we pour them on a baking sheet to check for stray stones. Nothing dampens a good meal like broken teeth.
Before popping the baked beans into the oven, I’ll usually stir in leftover pulled pork or sausage, because DELICIOUS.
Served with sweet potato fries drizzled with olive oil (I used a little duck fat on Peter’s portion for a treat), sprinkled with salt and pepper, and baked at 350 degrees F for 30-40 minutes.
Make no mistake – these beans are packed with fiber! Increase your intake slowly if you don’t want – uncomfortable – side effects. Peter added a ground pasilla de oaxaca chili to the beans for a smoky/spicy flavor. If you can’t lay your hands on one of those, red pepper flakes work well, but the beans won’t have that smoky flavor.
The After Party Baked Beans
Prep Time: 20 minutes, not counting soak
Cook Time: 2.5 hours
Keywords: bake entree beans
Ingredients (10-12 servings)
- 16 oz dried beans, such as yellow eye, OR 2 twenty-eight ounce cans red beans, drained and rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 3/4 cup ketchup
- 3/4 cup tomato puree
- 1/2 cup dark brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 dried pasilla de oaxaca chili, ground
- Optional mix-ins: Pulled pork, sausage, chicken
If using dried beans, place into large saucepan and cover with an inch extra of water. Allow to soak overnight.
The next day, saute the onions, garlic, and carrots in olive oil for 5 minutes, or until soft. Add beans WITH the water. Add more water if need to cover the beans with an inch extra of water. Boil on high for 5 minutes, then lower heat, cover, and simmer for an hour.
In a large oven-safe saucepan or coated ceramic pot (for easy cleaning), add ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and ground chili. Mix well. Bring to a simmer and cook for 5 minutes.
Stir in the beans until well coated. Add mix-ins if desired. Cover and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.
Q: What’s your favorite way to enjoy beans?