It’s lovely to have a long weekend, even better when you can share part of it with friends. We’re doing dinner today, with all the usual fixings.
Baby back ribs!
John is out firing up the smoker so we can drive the neighbors insane for the next several hours with good smells.
Baked beans!
There will also be potato salad and homemade cheddar biscuits, with lots of beer to wash it all down. John found fresh corn on the cob at the market yesterday, so we might do some of that too. You can’t have too much food at a picnic, I always say. I am definitely my mother’s daughter in that regard.
Here is my baked bean recipe. As always, ingredient measurements are mostly suggestions. Feel free to adjust to make these your own.
3 cups great northern beans
Large yellow onion, chopped
2-3 cloves of garlic, chopped
Bacon-4 thick slices chopped, 4 whole
Aleppo pepper* 2 tsp
Chile powder**, 2 tablespoons
Molasses 1/2 cup
Ketchup, 3/4 cup
Dijon mustard, 2 tablespoons
Dark brown sugar, 1/2 cup
Worcestershire sauce, 3 tablespoons
3/4 cup dark rum
Black pepper*** 1 tablespoon
Salt, about a teaspoon or to taste
Water
Soak your beans. You can either do this the night before, or do a quick soak like I do. Pick over your beans, rinse, then put in a large saucepan, cover with a couple of inches of water. Bring to a boil, then turn off and let them sit while you get everything else ready.
Sauté the chopped bacon in a big Dutch oven. When it is crispy, take it out, leaving the bacon fat behind.
Add the chopped onion, sauté just until translucent, add the garlic and stir for maybe 30 seconds.
Add all the seasonings and rum. (I usually prep these ahead so I just dump them in.) Stir it all around a bit.
Drain and add the beans along with water to cover, you will need 3-4 cups.
Bring everything to a simmer, then turn off, put the bacon strips on top, cover.
Put in a 350 degree oven for about 90 minutes, then turn the heat down to 275. It will take at least 2-3 hours longer for everything to get done. Check it every 30-45 minutes or so and make sure it doesn’t need more liquid. If it’s still soupy when the beans all look done and brown, crank up the heat and take the lid off for a bit to cook it down.
These can be made well ahead, they’ll keep in the refrigerator for several days, though I guarantee they won’t last that long.
*Aleppo pepper can be found in fancy supermarkets, or here. If you want to leave it out, just add more chile or black pepper.
**I make my own, using just chiles, usually a combo of ancho and New Mexican red. You can substitute commercial. You can also leave this out. I like spicy.
***See note above about spicy. If you want yours on the blander side, adjust accordingly.
