Alton Brown Baked Beans Recipe
These beans are packed with flavor and cooked to perfection.You'll need a Dutch oven, which helps develop that rich, slow-cooked taste.Be sure to soak your beans overnight; it makes all the difference in texture and flavor.I particularly appreciate the addition of bacon and jalapeños for a little kick and depth.Adding vegetable broth instead of water gives the beans a much richer flavor.Just remember to set aside the soaking liquid and use it in the recipe for the best results.
Servings: 8
Ingredients
- 1 lb. Dried Navy Beans
- 8 oz. Bacon chopped
- 1 Onion diced
- 1-2 Jalapeños diced
- 1/4 cup Tomato Paste
- 1/4 cup Dark Brown Sugar
- 1/4 cup Molasses
- 4 cups Vegetable Broth
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- Salt to taste
Instructions
- Soak the dried navy beans in water overnight, ensuring they are covered by at least an inch of water.
- Preheat your oven to 250ºF.
- Place a cast-iron Dutch oven over medium heat.
- Add chopped bacon and cook until the fat renders, about 5 minutes.
- Add the diced onions and jalapeños, cooking until the onions are soft.
- Mix in the tomato paste, dark brown sugar, and molasses.
- Stir until the mixture is well combined and sugar is dissolved.
- Drain the soaked beans, saving the soaking liquid for later use.
- Add the drained beans to the Dutch oven.
- In a measuring cup, combine the soaking liquid with 4 cups of vegetable broth.
- Pour this mixture over the beans in the Dutch oven.
- Add black pepper, cayenne pepper, and salt to taste.
- Bring the entire mixture to a boil over high heat.
- Once boiling, cover the Dutch oven and transfer it to the preheated oven.
- Bake it for about 6-8 hours or until the beans are tender and the sauce has thickened.
- Serve hot.