Smoked Baked Beans
Smoked Baked Beans
Adapted from recipe by Chef Tim McCoy, ICASI
Yields: 3 lbs. 4 oz. pancetta, diced1/2 cup onions, minced
2 tsp. garlic, minced
1/2 cup molasses
2 Tbsp. spicy brown mustard
1 1/2 cups water
2 tsp. Balsamic vinegar
3 (15 oz.) cans cannellini beans
(1/4 tsp. liquid smoke – flavor of choice) optional
Salt and pepper to taste
Instructions: This recipe is meant to be smoked on the grill to cook the beans. If you do not want, or cannot smoke on your grill, then add a little liquid smoke flavor of your choice to the recipe. In a heavy-bottomed pot (use one you don’t mind ruining if smoking it on the grill – it will get very dirty), cook pancetta until crispy. Very important pancetta is crispy or will taste raw in final recipe. If rendered fat is excessive, remove all but about 2 Tbsp. Add onions and garlic and cook until translucent. Add molasses, brown mustard, water, and vinegar to pan and bring to a simmer. Stir to combine ingredients.
Drain and rinse canned beans and add to pot. Adjust heat to a very low simmer and cook beans until sauce flavors are developed and beans are very soft, about 30 minutes. If cooking on the grill, adjust the heat below the pan to a slow cook. The smoke will billow into the pot and while the heat slowly cooks it, the smoke will infuse into the beans. If you are not cooking on the grill, you can do this all on your range. Adjust the heat of your stove and watch the cooking time as it may take a shorter time to cook this recipe indoors. Season to taste with salt and pepper. This reheats the next day beautifully, so feel free to make it the night before and store in refrigerator.