Baked Beans
Posted On 14 August 2022
I dislike overly sweet baked beans, so…
Baked Beans
Servings: 8
Ingredients
- 6-8 ounces pancetta, diced (or thick bacon, diced)
- ⅓ red onion, diced
- 1-2 jalapeño peppers, seeded and diced
- 1-2 cloves garlic, minced
- 2 15.5 ounce cans, pinto beans, drained
- 1-2 teaspoons brown sugar (start with 1, taste and add more if needed)
- 1 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoon molasses
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red chili peppers
- 2 tablespoons barbecue sauce (optional)
- fresh ground pepper
- salt
Instructions
- In a 2 quart pot, sauté the pancetta (or bacon) on low to medium heat to crisp up and render the fat, 3-5 minutes.
- Using a slotted spoon, remove the pancetta to a small bowl, leaving the renderings in the pot.
- Sauté the onion and jalapeno on low heat until almost soft, 5-7 minutes.
- Add the garlic and sauté 2-3 minutes more.
- Add the beans and pancetta and stir to combine.
- Add the brown sugar, oregano, liquid smoke, Worcestershire sauce, molasses, and crushed red chili flakes. Stir to combine.
- Taste and adjust salt and pepper.
- Simmer on low heat, covered, for 1-2 hours. (optional: do in a slow cooker or a Dutch oven in a low oven)
- Set the lid ajar and simmer another hour.
Notes
- This can be made hotter using serrano peppers or milder using diced green peppers.
- It’s easy to add more brown sugar, it’s hard to take it out. Add just a teaspoon or even less and add more later after tasting.