I made these yummy baked beans last weekend for a Labor Day cookout a friend hosted and thought they would be perfect for a tailgate. I am usually not a fan of recipes that take all day to cook. But these were worth the wait. With only a few steps and ingredients I usually have in my pantry, it really was easy peasy. You could even throw them in a crock pot over night and keep them warm in the oven should you have a function to get to earlier in the day.
We'll be cheering on the Carolina Panther's tonight and then Elon and UGA on Saturday. I'll be making Coca~Cola glazed wings so swing by for the recipe later. Who are you rooting for and more importantly, what will you be serving?
While I am talking about cheering on your favorite team, have you seen this adorable Game Day line from Draper James? Too cute. I think the Cool It Y'all cooler has my name all over it......
It's game day, y'all!
xoxo,
TSS
Barefoot Contessa Baked Beans
1 pound dry red kidney beans
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
¾ cup medium amber pure maple syrup
½ cup light brown sugar, lightly packed
½ cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
5 ounces thick-cut smoked bacon, cubed
1 bay leaf
6 whole black peppercorns
¾ cup medium amber pure maple syrup
½ cup light brown sugar, lightly packed
½ cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
5 ounces thick-cut smoked bacon, cubed
Place the beans in a large bowl and cover
with cold water by 1 inch and cover with plastic wrap. Refrigerate overnight.
Drain and rinse the beans and then drain again.
Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid.
Preheat the oven to 225 degrees.
In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1½ cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add ½ cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.
Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid.
Preheat the oven to 225 degrees.
In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1½ cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add ½ cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.
****I doubled the recipe but only used half a teaspoon of the Chinese chili paste
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