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Baked Beans

Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
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.