30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Southern Baked Beans
Southern Baked Beans
Southern Baked Beans
⏱8h
👥6
🔥450 cal
Hard
🍽️Southern
A sophisticated take on Southern baked beans, featuring heirloom beans, smoked ham hocks, and a complex sauce with bourbon and maple syrup. This recipe is a true culinary experience.
1cup Jacob's Cattle Beans-soaked overnight and drained
A sophisticated take on Southern baked beans, featuring heirloom beans, smoked ham hocks, and a complex sauce with bourbon and maple syrup. This recipe is a true culinary experience.
Place the soaked and drained Beans in a large Dutch oven. Cover with fresh water by 2 inches. Add the Smoked Ham Hocks.
Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender but still hold their shape.
While the beans are simmering, cook the Bacon in a large skillet until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
Add the Onion to the skillet with the bacon grease and cook until softened and translucent, about 8 minutes. Add the Garlic and cook for another minute until fragrant.
In a separate saucepan, combine the Tomato Paste, Maple Syrup, Bourbon, Apple Cider Vinegar, Smoked Paprika, Chipotle Powder, Ground Mustard, and Black Pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Drain the Beans, reserving 1 cup of the cooking liquid. Add the Sauce to the Beans and stir well to combine. Add the reserved cooking liquid if needed to achieve desired consistency.
Add the cooked Bacon and the Ham Hocks to the bean mixture.
Cover and bake in a preheated oven at 325°F (160°C) for 2 hours, stirring occasionally. Remove the Ham Hocks before serving and shred the meat, returning it to the beans.
Let cool slightly before serving.
Ingredients
6
1480cup Jacob's Cattle Beans-soaked overnight and drained
1480cup Soldier Beans-soaked overnight and drained
2340Smoked Ham Hocks
485slices Thick-Cut Bacon-diced
1/380cup Tomato Paste
1/460cup Maple Syrup-Grade A Dark Robust
230tablespoons Bourbon
115tablespoon Apple Cider Vinegar
15teaspoon Smoked Paprika
1/22.5teaspoon Chipotle Powder
15teaspoon Ground Mustard
1/22.5teaspoon Black Pepper-freshly ground
1120medium Yellow Onion-finely diced
48cloves Garlic-minced
Equipment
Large Dutch Oven
Large Skillet
Saucepan
Slotted Spoon
Instructions
Place the soaked and drained Beans in a large Dutch oven. Cover with fresh water by 2 inches. Add the Smoked Ham Hocks.
Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender but still hold their shape.
While the beans are simmering, cook the Bacon in a large skillet until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
Add the Onion to the skillet with the bacon grease and cook until softened and translucent, about 8 minutes. Add the Garlic and cook for another minute until fragrant.
In a separate saucepan, combine the Tomato Paste, Maple Syrup, Bourbon, Apple Cider Vinegar, Smoked Paprika, Chipotle Powder, Ground Mustard, and Black Pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Drain the Beans, reserving 1 cup of the cooking liquid. Add the Sauce to the Beans and stir well to combine. Add the reserved cooking liquid if needed to achieve desired consistency.
Add the cooked Bacon and the Ham Hocks to the bean mixture.
Cover and bake in a preheated oven at 325°F (160°C) for 2 hours, stirring occasionally. Remove the Ham Hocks before serving and shred the meat, returning it to the beans.
Comments