Big Game Baked Beans
Lisa Kalabokis
Seasonal
Soups & Sides
All seasons
Big Game Baked Beans
Ingredients:
- 3 whole cloves
- 1 cinnamon stick
- 2 1/2 cups dried navy beans (soaked overnight)
- 3 bay leaves
- 3 tablespoons vegetable oil, divided
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1/4 cup tomato paste
- 3 tablespoons molasses
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- 2 teaspoons kosher salt plus more for seasoning
- 5 slices thick-cut smoked bacon
- 4 tablespoons apple cider vinegar
Method:
- Preheat oven to 350°F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add onions and garlic and saute until translucent, about 5 minutes. Add beans and all remaining ingredients to pot. Bring to boil.
- Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)
