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! 

Ingredients

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

Directions:

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!