Barbeque Baked Beans

Baked beans are typically very sweet. These have sugar in them but are balanced by the bitter notes from the beer, the sour from the vinegar and the heat from the peppers.

Recipe courtesy Vincent Camillo for Cooking Channel
TOTAL TIME: 1 hr 10 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped (about 1 cup)
  • 1 teaspoon mustard seeds
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
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Directions

Preheat the oven to 400 degrees F. Heat the oil in a medium saucepan over medium heat. Cook the garlic and onions until softened, about 5 minutes. Add the mustard seeds, paprika, salt, pepper and sage and stir until the spices become fragrant, about 20 seconds.

Add the beer, and when the beer foam subsides, increase the heat to medium high. Stir in the vinegar, molasses, pepper jelly (if using), tomato paste and navy beans. When the sauce comes to a simmer, turn the heat to medium-low and keep at a very low simmer until slightly thickened, about 15 minutes.

Transfer to a 1 1/2-quart baking dish. Bake until the sauce thickens to coat the beans, yet is still very saucy, and the beans have absorbed some sauce, about 40 minutes.
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