Jalapeño Bacon Baked Beans
Another recipe from resident Heartbeat cook Willy, these baked beans can be enjoyed on their own or as the ultimate BBQ side. These pair perfectly alongside ribs, pulled pork, roasted chicken, or any other main course at your next cookout. Consider serving alongside our Poirier's Louisiana Style Cornbread as an additional side to truly elevate your sides game.
We chose to cook these in our Big Green Egg, but you can follow these same steps to make these in your oven or traditional BBQ.
WHAT YOU'LL NEED:
- 1lb Navy Beans
- 6 cups water
- 1/2 tsp baking soda
- 2 Bay leaves
- Handful of parsley
- 1 yellow onion
- 1/3 cup brown sugar
- 1/3 cup molasses
- 1tbsp dry mustard
- 5 jalapeños
- 1lb bacon
- 2-3oz Heartbeat Jalapeno Hot Sauce
- Deep pot (we used cast iron)
Step 1: Soak the beans in roughly 2 inches of water and 1/2 tsp of salt for 12 hours prior to cooking and place in fridge. Remove, strain, rinse, then set aside.
Step 2: Preheat your oven or grill to 350F. If using a cast iron pot, allow it to heat up with the grill (if you aren't using cast iron, heat your pot up prior to Step 3). Dice onion, bacon, and 4 of the jalapeños. Slice the final jalapeño into larger pieces to be added as garnish, then set aside.
Step 3: To your deep pot, add the diced bacon and cook fully. Once cooked, add onion and diced jalapeños, stirring to combine. Allow this to cook for another 3-5 minutes.
Step 4: Add beans to the pot with the bacon mixture, then add the molasses, dry mustard, brown sugar, parsley, and Jalapeño Hot Sauce. Stir well to combine.
Step 5: Add the water and stir to combine. Allow to cook uncovered at 350F for 2 hours, stirring every 30 minutes. If after 2 hours it still needs to thicken, cook for up to 1 hour longer.
Step 6: Once desired consistency is reached, season with salt and pepper to taste. Top with sliced jalapeños, parsley, and Jalapeño Hot Sauce. Enjoy!