The Once and Future Beans

Total Time:
16 hr 30 min
30 min
8 hr
8 hr

6 servings

  • 1 pound dried Great Northern beans
  • 1 pound bacon, chopped
  • 1 onion, chopped
  • 2 jalapenos, chopped
  • 1/4 cup tomato paste
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • Vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt

Heat oven to 250 degrees F.

Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

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4.9 124
These are amazing! Because I need to restrict salt, I used olive oil instead of bacon fat, and used "No Salt" instead of salt. I also put in the whole 6 oz can of tomato paste, since I didn't want to deal with the leftovers. If all you've ever eaten are canned beans from the store, this recipe will be a revelation. item not reviewed by moderator and published
PERFECT!!! Only thing I changed was to add a teaspoon of mustard powder. I watched Alton Brown last evening prepare this on the FOOD network and he has VERY specific reasons why certain steps are necessary to maintain the "bean integrity." He is totally correct in his steps and ingredients! item not reviewed by moderator and published
This is the classic baked beans flavour we all crave but with a little kick. I used almost a whole ham and cut it into large chunks and added it instead of bacon. Didnt have jalapeños but a can of chipotle peppers,( I used about half can for double batch) the smoky flavor works version y well and had an nice bite. Didn't need to add the cayenne pepper. I doubled the recipe and good thing, it was inhaled in no time. Defenitly a keepers and will totally use the chipotle again, item not reviewed by moderator and published
I changed so many things that I couldn't really rate Alton's recipe fully (therefore 4 stars rather than five). I used the basic structure of the recipe and came out with scrumptious results. I didn't use any of the hot ingredients, molasses, bacon or veggie broth, instead I upped the brown sugar to 1/2 c., used 1/2 lb. of salt pork and chicken stock. Real old-fashioned winter comfort food. item not reviewed by moderator and published
Used one jalapeño - best baked bean recipe I heaved tried! item not reviewed by moderator and published
Fantastic. I did everything as instructed. It was a little spicy for the rest of my family, but I thought it was just right. item not reviewed by moderator and published
The only thing I changed was using heinz catsup instead of the tomato paste because I was out. After cooking 7 hours (mad a quad batch) I added my bbq sauce and some saved bean juice. TO DIE FOR! item not reviewed by moderator and published
My beans are not yet complete, however I did just finish preparing them. I cut the recipe in half because I don't need to feed an army, just my husband and myself. (I can tell we will have leftovers.) Instead of a jalapeno I used a poblano, I figured with the cayenne pepper we did not need a spicy pepper. After I got everything except the cayenne, pepper, and salt I tasted it and I liked it. It was not overly sweet but did need some salt. So I added the last 3 ingredients and I thought it was way to salty and had to add about a half table spoon more brown sugar. They are in the oven now and ill give an update later to let you know how mine turned out and if my husband loved them. item not reviewed by moderator and published
I'm making these for the first time on July 4th, 2014. I'm making a double-batch with the home made bacon Alton taught me to make. I will follow-up with a review once they are complete, and I get comments from my neighbors. (I'm giving it 5 stars ahead of time, I may adjust that later) item not reviewed by moderator and published
I have made these in both the slow cooker and the dutch oven and the flavour you get from doing it in the oven isn't even comparable to the flavour from the slow cooker version - do it in the oven! I also only use one jalapeno, and only 3/4 lb of bacon. I add a bit of garlic powder and mustard powder with the cayene pepper. item not reviewed by moderator and published

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