Tuesday, November 22, 2016

Bounty Hunter’s BBQ Baked Beans

We asked Chef Nick from our downtown Napa Wine Bar and Smokin' BBQ for a quick and easy meal for a cold winter night, and his answer was immediate: “There’s really nothing like a long-simmered pot of baked beans.” 

Check out the recipe and try it out yourself! 

1 lbs Rancho Gordo Myaocoba beans – washed and soaked for 6 hours
½ C bacon - diced
½ C bacon fat
½ C yellow onions - diced
4 cloves garlic - diced
8 C water

Wet mix
¾ C ketchup
¾ C molasses
1 T Worcestershire
1/3 C yellow mustard
1 tsp chili powder
¼ tsp cayenne powder
¾ C light brown sugar
1 tsp ground black pepper
2 T Kosher salt

Sauté the bacon in a large stock pot with the bacon fat for 3-5 minutes. Add onions and sauté for 3 more minutes. Add garlic and continue to cook for 2 minutes. Add water and simmer for 20 minutes. Add the beans, bring to a boil and simmer for 20 minutes. Add the wet mix and simmer 2-2 ½ hours. Enjoy!

No comments:

Post a Comment