Baked Beans

Here's a good old-fashioned baked bean recipe. It's so delicious with just the right amount of sweetness, peppers and spices. Make this over the weekend and you've got a delicious side or snack for the rest of the week! Baked Beans 1 pound dried Great Northern beans 1 pound bacon, chopped 1 onion, chopped 2 jalapeños, chopped, (seeded and deveined if you'd like less heat) 1/4 cup tomato paste 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup honey or maple syrup 1 tablespoon dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 4 cups vegetable broth 1/2 teaspoon black pepper 1/2 teaspoon ginger (optional) 1/2 teaspoon ground chipotle chili powder (optional) 1/2 teaspoon cumin (optional) 2 teaspoons kosher salt Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

Preheat oven to 265-275 degrees F, depending on your oven.

Place a cast iron Dutch oven over medium heat and stir in the bacon. Render the bacon fat for about a minute, then add onion, and jalapeños until enough fat has rendered from the bacon to softened the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven (or cast iron skillet) and bring to a boil over high heat. Add in cayenne and black pepper and the other spices (ginger, chipotle and cumin), if using. Given them a stir and cover with the lid or foil. Place the Dutch oven or skillet in the oven for 6 to 8 hours, or until the beans are tender. Add kosher salt after the beans are cooked through. Let stand for a few minutes to thicken and then serve.

Approximately 7 to 9 hours; Serves 8 - 10

Chop onions and jalapeños. The peppers include seeds here, but feel free to remove the seeds and veins to reduce the heat.

Render fat from the bacon for about a minute or two before adding the vegetables.

Vegetables softening with bacon in a cast iron skillet.

Vegetables, tomato paste, dark brown sugar, and molasses, combined, then stir in drained beans.

Place soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven (or cast iron skillet) and bring to a boil over high heat.

Cover the mixture with the lid or foil. Place the Dutch oven (or skillet) in the oven for 6 to 8 hours, or until the beans are tender.

Baked beans fresh out of the oven after 6 hours.

Time to eat!