Baked Beans?
Anyone have any good recipies you like? I could sub brown maltitol for brown sugar or whatever....or if you have a recipie that is already no sugar added....
Thanks!
I have not tried to modify this.. so I have no guarantees, but I can tell you that the recipe as is was amazing and all of my foodie friends loved them.. the rough spots are the barbecue sauce, mollases and brown sugar... This is from Cooks Illustrated which is (imho) the BEST cookbook and magazine and tv series out there - they teach you the science of it and the principals of why you cook a certain way, how to keep meat tender, what alterations to a recipe they tried in order to perfect it., etc., I have never made a bad recipe from their series (enough of the infomercial - hope this recipe helps :)
Serves 6 to 8. Published February 1, 2005.
If you don't have time to make freshly brewed coffee, instant will do just fine. Recipe courtesy of The America's Test Kitchen Family Cookbook.
Ingredients
| 4 | ounces bacon (4 slices), chopped fine |
| 1 | onion , minced |
| 4 | cloves garlic , minced |
| 1 | pound dried small white beans (2 cups), rinsed and picked over |
| 8 | cups water |
| 1 | cup strong coffee (black) |
| 1/2 | cup barbecue sauce , plus extra for seasoning |
| 1/4 | cup packed dark brown sugar |
| 4 1/2 | teaspoons brown mustard (prepared) |
| 1 | tablespoon mild molasses |
| Tabasco sauce (or something similar) |
Instructions
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1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and coo****il the onion is softened, about 5 minutes.
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2. Stir in the garlic and coo****il fragrant, about 15 seconds. Stir in the beans, water, coffee, barbecue sauce, brown sugar, mustard, molasses, 1/2 teaspoon Tabasco, and 1 1/4 teaspoons salt. Bring to a boil, scraping up any browned bits. Cover and transfer to the oven. Bake, stirring every hour, until the beans are tender, about 4 hours.
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3. Remove the lid and continue to bake, uncovered, until the liquid has thickened to a syrupy consistency, 1 to 1 1/2 hours. Season the beans with additional barbecue sauce, Tabasco, and salt and pepper to taste.
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4. To Make Ahead: After cooking, the beans can be cooled to room temperature and refrigerated, wrapping tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.
