Civil War Baked Beans
Standard
Upgraded
Elevated
A sophisticated rendition of Civil War baked beans, utilizing heirloom beans, applewood smoked bacon, and a complex sauce featuring aged balsamic vinegar and a touch of maple syrup.
1
pound Jacob's Cattle Beans-soaked overnight and drained
1
mL Vegetable Broth
1/4
cup Tomato Paste
2
tablespoons Maple Syrup-Grade A Dark Robust
2
tablespoons Aged Balsamic Vinegar
See all 14 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A sophisticated rendition of Civil War baked beans, utilizing heirloom beans, applewood smoked bacon, and a complex sauce featuring aged balsamic vinegar and a touch of maple syrup.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 300°F (150°C).
Place the soaked and drained Beans in a Dutch oven. Cover with Vegetable Broth and bring to a simmer over medium heat.
Simmer for 1 hour, or until the beans are partially tender. Drain, reserving 1 cup of the cooking liquid.
In a separate saucepan, cook Flavorings Bacon until crispy. Remove bacon and set aside, reserving bacon fat.
Sauté Flavorings Onion in the bacon fat until translucent, about 8 minutes. Add Flavorings Garlic and cook for 1 minute more.
Stir in all Sauce ingredients and simmer for 5 minutes, allowing the flavors to meld.
Add the sauce and partially cooked beans to the Dutch oven. Stir in the reserved cooking liquid.
Add the bay leaf.
Cover and bake for 3-4 hours, or until the beans are incredibly tender and the sauce has thickened. Stir occasionally, adding more broth if needed.
Remove the bay leaf and stir in the cooked bacon before serving.
1
454
pound Jacob's Cattle Beans-soaked overnight and drained
1
240
mL Vegetable Broth
1/4
57
cup Tomato Paste
2
60
tablespoons Maple Syrup-Grade A Dark Robust
2
30
tablespoons Aged Balsamic Vinegar
1
15
tablespoon Worcestershire Sauce
1
15
teaspoon Smoked Paprika
1/2
7.5
teaspoon Chipotle Powder
1
15
teaspoon Salt-Kosher
1/2
2.5
teaspoon Freshly Ground Black Pepper
1
113
cup Onion-finely diced
6
85
slices Applewood Smoked Bacon-diced
2
30
cloves Garlic-minced
1
15
bay leaf
Equipment
Dutch oven
Saucepan
Skillet
1
454
pound Jacob's Cattle Beans-soaked overnight and drained
1
240
mL Vegetable Broth
1/4
57
cup Tomato Paste
2
60
tablespoons Maple Syrup-Grade A Dark Robust
2
30
tablespoons Aged Balsamic Vinegar
1
15
tablespoon Worcestershire Sauce
1
15
teaspoon Smoked Paprika
1/2
7.5
teaspoon Chipotle Powder
1
15
teaspoon Salt-Kosher
1/2
2.5
teaspoon Freshly Ground Black Pepper
1
113
cup Onion-finely diced
6
85
slices Applewood Smoked Bacon-diced
2
30
cloves Garlic-minced
1
15
bay leaf
Instructions
Preheat oven to 300°F (150°C).
Place the soaked and drained Beans in a Dutch oven. Cover with Vegetable Broth and bring to a simmer over medium heat.
Simmer for 1 hour, or until the beans are partially tender. Drain, reserving 1 cup of the cooking liquid.
In a separate saucepan, cook Flavorings Bacon until crispy. Remove bacon and set aside, reserving bacon fat.
Sauté Flavorings Onion in the bacon fat until translucent, about 8 minutes. Add Flavorings Garlic and cook for 1 minute more.
Stir in all Sauce ingredients and simmer for 5 minutes, allowing the flavors to meld.
Add the sauce and partially cooked beans to the Dutch oven. Stir in the reserved cooking liquid.
Add the bay leaf.
Cover and bake for 3-4 hours, or until the beans are incredibly tender and the sauce has thickened. Stir occasionally, adding more broth if needed.
Remove the bay leaf and stir in the cooked bacon before serving.
Nutrition per serving
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