Two Dads Cook

We're just two dads with a son and a love for food.

Baked Beans

Baked beans hold a special place in Scott’s heart. This was the dish that simmered slow and steady overnight, buried (literally) in a stone-lined fire pit, then dug out and served hot and bubbling next to scrambled eggs and brown bread. Happily, this version doesn’t require digging a hole in the backyard, but it’s every bit as satisfying.

Method:

1 lb. dried kidney beans

1/2 lb. thick-cut bacon, cut into 1 inch pieces

1/2 onion, peeled and chopped

1/2 c. brown sugar, firmly packed

1/4 c. molasses

1.5 tsp. dried mustard

1 tsp. coarse salt

1 tsp. ground ginger

1/4 tsp. dried sage

Pick over and rinse the beans. Cover the beans with a solid two inches of water and let them soak overnight (at least 8 hours). Drain the beans.

Preheat the oven to 350°F. Place the beans in a bean pot (or any ovenproof covered casserole). Hit the beans with the bacon, onions, brown sugar, molasses, mustard, salt, ginger and sage. Add 4.5 c. cold water and stir to combine. Cover the pot and bake until the beans are just tender, about 3 or 4 hours.

Reduce oven temperature to 325°F. Remove the pot’s lid and continue to bake the beans, stirring occasionally, until most of liquid is absorbed and the beans are thick and saucy, about another hour or so.

  1. reiminister reblogged this from twodadscook
  2. trainjuice said: I was just going to email you two and let you know you haven’t posted in forever! Hope everything is well, gentlemen :)
  3. twodadscook posted this