Congnac Baked Beans
1 lb. Navy or small white beans
1 tsp kosher salt
Bouquet garni (parsley, thyme, bay leaf, black peppercorns)
1/2 lb. Bacon, diced 1/8"
1/2 cup sweet onion, diced 1/8"
Fresh ground black pepper
Med. Pinch crushed red pepper
1/3 bottle Buffalo brand Salsa Chipotle (or your favorite hot sauce to taste)
1 1/2 tsp. dry ground mustard
1/3 cup black strap molasses (un-sulphered)
1/4 cup dark brown sugar
1/4 cup ketchup
1/2 cup Cognac (or Bourbon, port, sherry, madeira, marsala, etc…whatever will add flavor and depth)
Soak beans overnight in cold water
Bring to a boil in the same water they were soaked in (add more to cover if necessary) with salt and bouquet garni, turn down to simmer until just tender (approx. 1 1/2 hour)
Drain (reserve the cooking water)
In a four qt. Dutch oven, add the bacon and cook over med high heat until rendered but not starting to crisp.
Add the onion and cook until starting to caramelize.
Add the red pepper and black pepper and cook for a minute or two.
Add the rest of the ingredients and just bring to a boil.
Add the cooked white beans and stir until well coated
Add some of the reserved bean cooking water just to cover and bring back to a boil.
Cover the beans with a lid or tightly wrapped foil and cook in a preheated 325 degree (F) oven for approximately four hours (check after two hours and add water if necessary) or until the beans are tender and sauce is thickened.
To add some more wonderful goodness…add some left over brisket or pulled pork…yu-u-ummm!
Pairs Well With
I que a lot...and what's a que without baked beans?