Barbecued Baked Beans

Name: Barbecued Baked Beans
Yield: serves 8
Ingredients: 1 pound dried black beans, picked over; 1 tablespoon canola oil; 1/2 pound thick double-smoked bacon, cut into small dice; 1 medium Spanish onion, cut into small dice; 1 medium carrot, cut into small dice; 4 cloves garlic, finely chopped; 1 cup dark rum; 1/4 cup honey; 2 tablespoons molasses; 1 1/2 cups chicken stock, homemade (page 240) or store-bought, plus more if needed; 1 1/2 cups Mesa Grill Barbecue Sauce (see Sources) or store-bought barbecue sauce; 1/2 cup coarsely chopped fresh cilantro; Kosher salt and freshly ground black pepper

December 14, 2011

What could be more American than a pot of baked beans? From “Beantown’s” own Boston baked beans to one of the South’s favorite sides for a plate of barbecue, baked beans are an integral part of our culinary heritage. Molasses is a traditional ingredient here; its dark, rich flavor and thick texture give the dish its characteristic sweetness and consistency. I use a little less than most folks and supplement it with a generous dose of honey to mellow it out and allow the rest of the flavorings—dark rum and barbecue sauce among them—to shine. My southwestern culinary leanings are what prompt me to use black beans. I like their somewhat firm texture, but you could certainly use traditional navy beans if you’d prefer. The fat and smoky flavor of bacon is essential. Double-smoked bacon gives you even more of that amazing taste.

Recipe information

Yield
serves 8

Ingredients

1 pound dried black beans, picked over

1 tablespoon canola oil

1/2 pound thick double-smoked bacon, cut into small dice

1 medium Spanish onion, cut into small dice

1 medium carrot, cut into small dice

4 cloves garlic, finely chopped

1 cup dark rum

1/4 cup honey

2 tablespoons molasses

1 1/2 cups chicken stock, homemade (page 240) or store-bought, plus more if needed

1 1/2 cups Mesa Grill Barbecue Sauce (see Sources) or store-bought barbecue sauce

1/2 cup coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

Preparation

Step 1
Cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
Step 2
Drain the beans, place in a large saucepan, and cover by 2 inches with cold water. Bring to a boil over high heat, reduce the heat to medium, cover the pot slightly, and cook until very tender, 1 to 1 1/2 hours. Drain the beans and place in a large bowl.
Step 3
Preheat the oven to 325°F.
Step 4
Heat the oil in a large sauté pan over high heat. Add the bacon and cook until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum, bring to a boil, and cook until almost completely evaporated, 5 minutes. Add the mixture to the beans along with the honey, molasses, stock, barbecue sauce, bacon, and half of the cilantro. Season with salt and pepper and mix gently to combine.
Step 5
Transfer the mixture to a 10-inch round baking dish, cover, and bake for 20 minutes. Check to see if the mixture is dry; if it is, add a little more stock. Continue baking for another 20 minutes. Remove the lid and bake until golden brown on top, another 15 minutes.
Step 6
Remove from the oven and let sit for 10 minutes. Garnish with the remaining cilantro before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes