Description
Hearty Alton Brown Baked Beans promise a smoky symphony of flavors that dance across your palate. Simmered with bacon, molasses, and a secret blend of spices, these beans offer a comforting Southern classic you’ll crave at every cookout.
Ingredients
Scale
Main Protein:
- 1 pound bacon, chopped
Beans:
- 1 pound dried Great Northern beans
Vegetables and Aromatics:
- 1 onion, chopped
- 2 jalapenos, chopped
Seasonings and Sweeteners:
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- ¼ cup dark brown sugar
- ¼ cup molasses
Liquids and Thickeners:
- ¼ cup tomato paste
- Vegetable broth
Instructions
- Prepare dried beans by thoroughly rinsing and selecting any damaged or discolored legumes.
- Submerge the beans completely in cold water within a clean container, ensuring at least 2 inches (5 centimeters) of water above the beans. Allow to soak for 8-12 hours at room temperature.
- Dice the bacon into small uniform pieces and chop onions and jalapeños into fine, consistent segments.
- Warm a cast-iron Dutch oven over medium heat and render the bacon until it releases its natural oils and becomes slightly crisp, approximately 3-4 minutes.
- Incorporate chopped onions and jalapeños into the bacon, sautéing until the vegetables become translucent and fragrant, about 4-5 minutes.
- Mix in molasses, dark brown sugar, and tomato paste, stirring to create a rich, caramelized base.
- Drain the soaked beans, reserving the soaking liquid, and transfer the beans into the Dutch oven.
- Combine the reserved soaking liquid with vegetable broth, creating a total liquid volume of approximately 4 cups (946 milliliters).
- Pour the liquid mixture over the beans, ensuring they are completely covered.
- Season with salt, freshly ground black pepper, and cayenne pepper, stirring to distribute evenly.
- Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 250 degrees Fahrenheit (121 degrees Celsius).
- Allow beans to slow cook for 6-8 hours, periodically checking moisture levels and tenderness.
- Remove from oven when beans are exceptionally soft and liquid has reduced to a thick, glossy consistency.
Notes
- Soak dried beans completely the night before cooking to soften their texture and reduce cooking time.
- Render bacon slowly, allowing its rich fat to coat onions and create a deep, smoky foundation for the dish.
- Mix reserved bean-soaking liquid with vegetable broth to develop a robust, layered taste profile that enhances overall depth.
- Select thick-cut bacon for maximum flavor intensity and crispy textural contrast in the final preparation.
- Drain and rinse soaked beans thoroughly to remove excess starch and prevent potential digestive discomfort.
- Chop onions uniformly to ensure even cooking and consistent flavor distribution throughout the recipe.
- Allow beans to simmer gently, preventing rapid boiling that could break down their delicate structure.
- Keep liquid levels consistent during cooking, adding more broth if mixture becomes too dry.
- Rest the finished dish for 15-20 minutes before serving to let flavors meld and settle.
- Store leftovers in an airtight container, which can be refrigerated for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 30 mg