This slow-baked molasses-and-mustard-flavored western favorite is a perfect party food because it can be made days ahead and just gets better with time. Enjoy it while watching Blazing Saddles,, which, according to creator Mel Brooks, is best seen on video. Claims Brooks, "I can't watch Blazing Saddles on television ... A lot of prudes got together and silly people got together and they cut out everything they thought would be offensive to a 4-year-old."
Ingredients
- 1 pound dried navy, pinto or pink beans
- 2 large onions, diced
- 12 ounces smoked pork or ham steak, chopped
- 3 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/4 cup dark molasses
- 1/4 cup ketchup
- 3 tablespoons dark brown sugar, plus more as needed
- Salt and pepper
Directions
Soak the beans overnight in water in a large bowl.
Preheat the oven to 375 degrees F.
Saute the onions and pork over medium heat in a cast iron Dutch oven until the onions are tender, abut 10 minutes. Add the drained beans, pork, chicken stock, cayenne, molasses, ketchup, brown sugar, and salt and pepper to taste and bring to a boil.
Cover the casserole and transfer to the oven. Bake to 3 1/2 to 4 hours, until the beans are tender.
Serve topped with a sprinkle of brown sugar
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By cupoverflows_10...
Traverse City, MI
on March 30, 2009
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I should have read the reviews saying to add more liquid... The first time I made these I let them cook for 5 hours and the beans were still horribly undercooked... Also the sauce was too spicy and not sweet enough. I ended up adding more chicken stock and molasses and lemon juice to counteract the cayenne. Threw the beans out after eating a bowl. This time again I used dried pinto beans, soaked them even longer - 24 hours - and while the beans are softer the dish is still a disappointment. Don't bother following the recipe - make up your own. I added 1/16 tsp of cayenne and that seemed perfect. Unfortunately I ran out of molasses, but definitely double that and much more brown sugar.
By liz2bluvd
Chester, IL
on February 07, 2009
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I have learned from browsing the recipes here at foodnetwork.com that the review are usually very helpful. As the reviews said, this recipe needed way more liquid than listed. I went in knowing this and kept doctoring as I needed. I started out with 4 cups of liquids as some have suggested. For me, I actually added a barbecue sauce that is sugar free. But added about twice the amount than the ketchup-molasses recommended. I added the mustard as someone suggested too.
I soaked my beans for about 9 hours (I have never done this before but the package said 6-8 was enough, so I would think that they soaked for plenty of time Anyway, I had to add 1-2 cups of water about every hour and they did take every bit of 3 - 4 hours to finish.
They taste GREAT though! And are sugar free for me. So I suggest you doctor it to the way you want and make sure to be around to add water as needed, because you will get some great tasting baked beans with this recipe!
By hremmie_6209390
Plainwell, MI
on June 04, 2008
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Everyone loved these beans! I used bacon instead of the pork/steak, and I did add a little more of the chicken stock. Will make again for sure!
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