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These baked beans get their flavor from Brisket Burnt Ends. These are the dried out tips of a smoked brisket. Burnt ends are a little tough on their own, but the perfect addition to beans.
Ingredients
- 1 pound/450 g navy beans
- 6 cups/1.4 L water
- 1 cup/240 mL​ barbecue sauce
- 1 cup/240 mL apple cider
- 1 cup/240 mL burnt ends
- 2 bell peppers (chopped)
- 1 onion (chopped)
- 4 strips bacon
- 1/3 cup/80 mL dark molasses
- 1/4 cup/60 mL mustard
- 2 tablespoons/30 mL cider vinegar
Steps to Make It
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Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer.
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Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.
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Preheat oven to 350 F / 175 C.
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In a skillet fry the bacon. Remove the bacon and add the chopped onion and peppers. Saute until soft. Crumble bacon.
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Place the onion and peppers with the bacon in a Dutch oven or baking dish (though a Dutch Oven works best). Add all remaining ingredients and cover.Â
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Bake for 1 hour then remove the cover, stir and continue baking for about 15 minutes.