Blazin’ Baked Beans

Name: Blazin’ Baked Beans
Yield: Serves 12
Ingredients: 2 pounds pea or navy beans, rinsed and picked over; 2 pounds pea or navy beans, rinsed and picked over; ⅓ cup Dijon mustard; ⅓ cup firmly packed sdark brown sugar; 1½ cups chopped yellow onions; 2 chipotle chiles in adobo sauce, finely chopped; 2 tablespoons bacon fat or vegetable oil; 2 tablespoons bacon fat or vegetable oil; 1 tablespoon salt or to taste; ½ pound thick sliced bacon, finely diced; 1 (18-ounce) jar high-quality smoky barbecue sauce; Boiling water

Preparation info

Serves
12

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

If you’re a fan of baked beans with a little heat, this simple version—emboldened with chipotle chiles in adobo sauce—will assuredly excite your taste buds. Double-smoked bacon helps reinforce the barbecue flavors.

Ingredients

2 pounds pea or navy beans, rinsed and picked over
1 tablespoon salt or to taste

Side dish
Gluten-free

Method

Put the beans in a large cast-iron Dutch oven with enough water to cover. Bring to a boil and cook for 3 minutes; turn off the heat, cover, and let them stand for 1 hour. Drain, cover again with water, add salt, and bring to a boil for 5 minutes, then reduce the heat to a simmer, cover, and cook for 30 minutes more. Remove from the heat, pour the beans and their liquid into a large bowl, and le