When your friends know you are a certified Bean Freak, they often ask you to bring this or that bean dish to the barbecue or potluck. If you've been tasked with baked beans, we've got you covered!
We tried this classic recipe with our Yellow Eyes and Alubia Blancas. The staff agreed that the Yellow Eyes provided a richer, beanier flavor, and held their shape better. But both versions were well received.
- 1 pound uncooked Rancho Gordo Yellow Eye or Alubia Blanca beans, picked over and rinsed
- 1 1/2 yellow onions, chopped
- 2 garlic cloves, chopped
- 1 bay leaf
- 1/2 pound thick-cut bacon or salt pork
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 teaspoons mustard powder or grainy mustard
- 1 teaspoon Rancho Gordo Castillo Pimenton (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Serves 6 to 8 as a side
- In a pot or Dutch oven, add the dried beans and enough liquid to cover by about 2 inches. Add 1/2 of an onion, chopped, the garlic, and bay leaf. Bring the pot to a rapid boil for 10 to 15 minutes. Lower the heat to a gentle simmer until the beans are just tender, about 1 hour (you want them to be slightly undercooked). Strain the beans, reserving the cooking liquid in a separate bowl.
- Preheat the oven to 300F. If using bacon, roughly chop. If using salt pork, cut into chunks.
- Wipe out the pot and place over medium heat. Add the bacon or salt pork and the remaining onion and cook until the onion is soft and golden, 10 to 15 minutes. In a bowl, combine the molasses, brown sugar, mustard, paprika (if using), pepper, and salt. Add to the onion-bacon mixture and stir well.
- Add the beans to the pot, and top with enough of the bean-cooking liquid to fully to cover the beans.
- Cover and bake for 2 hours. Remove from the oven, uncover, and gently stir the beans. Return to the oven and bake, uncovered, for 1 to 2 more hours, until the sauce is thick. If the liquid gets too low, add more bean-cooking liquid.