It’s cold and windy, and the peak day for our gorgeous New England fall foliage passed last Saturday.
So I’m thinking, baked beans.
Yes, yes, I know there are all sorts of baked beans in a can and it’s oh so easy to open a can and have baked beans with dinner. I remember the green labelled Heinz Vegetarian baked beans that were a standard item at my house when I was a kid.
But homemade? Much better. Because you can, as they say, have it your way.
My way recently, was a recipe for spicy baked beans, seasoned with a dose of Sriracha. Perfect for cold weather. A nice side dish for Thanksgiving dinner.
Sure, it takes time. Do it on the weekend when you aren’t as rushed. Baked beans are fine, stored in the fridge, for a week. How’s that for make-ahead!
Sriracha Spiced Baked Beans
- 1 pound dried navy or Great Northern Beans
- 6 cups water
- 1 large onion, chopped
- 2/3 cup brown sugar
- 1/3 cup molasses
- 1 8-ounce can tomato sauce
- 1/4 cup olive oil
- 1 teaspoon Sriracha
- 1 teaspoon dry mustard
- 4 whole cloves
- 1/2 teaspoon salt or to taste
- freshly ground black pepper to taste
Place the beans and water in a saucepan, bring to a boil over high heat and boil for 2 minutes. Remove from the heat, cover the pan and let rest for one hour. Bring to a second boil over high heat, lower the heat to a simmer and cook uncovered for one hour. (Alternately cover the beans with water and let them soak overnight, or for at least 8 hours.) Drain the beans. Place the beans in a casserole. Add the onion, brown sugar, molasses, tomato sauce, olive oil, Sriracha, mustard, cloves, salt and pepper to the beans and stir to blend them in. Stir in 2-1/2 cups water. Cover the casserole. Place the casserole in a cold oven and turn the heat to 300 degrees. Cook for 4 hours, stirring occasionally and adding water if the mixture seems dry, or until the beans are tender.
Makes 8 servings