Barbecue Baked Beans: Part Three - The Beans!

[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]

This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.

I have adapted the original recipe for several reasons. First, I was unhappy with the "mismatch" between the amount of barbecue sauce needed: the recipe called for 1 cup of Barbecue Sauce. If I made a double batch, I'd always have 1 cup left over. So the recipe below is actually a triple batch of the original. Second, the original recipe called for too much water. Each time my beans were way too watery which I can't stand. When you place them on your plate, they shouldn't be running into your cole slaw juice or your hamburger bun.

INGREDIENTS

1 large green pepper, cut into 1/4” pieces

6 drained 15 oz cans or 11 cups drained cooked beans – pinto, navy or great northern

3 cups barbeque sauce

6 tbsp brown sugar

1/2 cup water

3 tbsp Worcestershire sauce

Bacon (optional)

PREPARATION

1. Preheat oven to 375 degrees.

2. In a 13 x 9 x 2" baking dish, place peppers, beans, brown sugar, barbecue sauce and water. Mix well.

3. Drizzle Worcestershire sauce on top.

4. Place strips of bacon across the top of the beans.

5. Bake until top is glazed looking and browned, the beans start to peek up from the liquid and the liquid is bubbling vigorously around the edges, about 60 minutes. Let cool slightly before serving. Serves 12 normal people, 6 of my family members.

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Barbecue Baked Beans: Part Two - Barbecue Sauce

[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.]

This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House.

This recipe makes about 3 cups of Barbecue Sauce. If you like a sauce with some zip and vinegar, more like a Kansas City sauce but not as sour a a North Carolina sauce, this is the one for you. Besides being used in the bean recipe, this sauce is perfectly respectable for ribs or chicken.

INGREDIENTS

2 cups ketchup

2/3 cup dark brown sugar

3/4 cup water

4 cloves garlic, peeled and finely chopped

1/4 cup Worcestershire sauce

2-3 tbsp cider vinegar

2 tsp barbecue spice

1/2 tsp ground black pepper

Salt

PREPARATION

1. Put ketchup, sugar, garlic, water, Worcestershire, vinegar, barbecue spice and pepper into a small heavy-bottomed saucepan and stir until well combined.

2. Season with salt to taste.

3. Simmer over medium-low heat, and maintain a gentle simmer for 30 minutes.

4. If not using sauce right away, allow to cool, then store in a clean jar, tightly sealed, in the refrigerator for up to 1 month.

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Barbecue Baked Beans: Part One - Barbecue Spice

[Note: my bean recipe consists of three parts: Barbecue Spice which is then used to make Barbecue Sauce which is then used to make Barbecue Baked Beans.] This recipe is adapted from one in the June 2004 Issue (#76) of Saveur Magazine. It is by Rick Bayless, better known for his inventive interpretation of Mexican dishes, and a fellow Chicago resident. What I didn't know is that his parents ran a very successful roadside barbecue restaurant in Oklahoma City, Oklahoma called The Hickory House. I usually make a batch of this spice in the early summer and it will last me until the fall as long as it is refrigerated. The original recipe states that it will onl last a month but I find that if the garlic is finely minced, the salt and spices preserve it without danger of spoiling. INGREDIENTS 2 large cloves garlic, peeled and finely minced 1/4 cup ground chili powder, such as ancho, New Mexico or guajillo 4 tsp salt 2 tsp freshly ground black pepper 2 tsp sugar 2 tsp dried oregano, preferably Mexican 1 tsp dried thyme PREPARATION 1. Place all ingredients into a small bowl and mix well, making sure garlic is thoroughly combin

ed. 2. If not using spice mix right away, store in a small clean jar, tightly sealed, in the refrigerator for up to 1 month. Also, this can be used as a dry rub for steaks or roasts on the grill.

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