Congnac Baked Beans
CATEGORIES
INGREDIENTS
- Cooking Time: 330
- Servings: 12-15
- Preparation Time: 30
- 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)
DIRECTIONS
- 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!