I don’t know if it is my love of British foods, or the fact that I crave sweet and savoury, but homemade Baked Beans bring me joy.
This dish is not one that is quick. It takes time. But time is what makes this worth the effort. The fact that it is a slow process makes me love it even more. You just can’t mimic and old fashioned, rustic, hearty serving of Baked Beans from a can. Baked Beans in my opinion, need to made from scratch.
8 slices of thick cut Applewood Smoked Bacon (or regular bacon) sliced into 1/4 inch slices
2 large Leeks (white parts) sliced thin and then chopped into 1/2 inch pieces
4 cloves of fresh Garlic minced
1 can (14 oz) of Guinness dark beer
1/2 cup of Orange Juice (no pulp)
3 Ancho Chilli Peppers (from a can + 2 Tbsp of the sauce)
5 tbsp of Fancy Molasses
1/2 cup of Pure Maple syrup
1/2 cup of water
4 tbsp Dark Corn Syrup
1 tsp of ground Cayenne Pepper
2 tsp of ground Cumin
1/2 cup of Dark Brown Sugar
Salt and Pepper to taste (I use Smokey Maldon Salt and freshly cracked Black Pepper)
Instructions
Step one is to measure and rinse your dry beans. I rinse mine using this method: Place in a large bowl. Fill with water. Add beans. Stir. Drain via a strainer. Repeat 3 times.
Using that same large mixing bowl, add the mixed beans and cover with enough water to be 3 inches above the beans. Allow them to soak for at least 14 hours.
When the beans are done soaking, strain the water. Rinse them off, and add them to a large heavy duty pot. Fill with water until covering the beans by 1 inch. Boil for 25 minutes on a light boil. Just above a simmer. Test to ensure the beans are tender. If they need another 5 minutes that is perfectly fine.
Once cooked to your liking, drain the beans and set them aside.
Using the same pot, add the cut bacon and fry over medium heat until crispy. Once the bacon is done, add the leeks to it and cook for 5-7 minutes until the leeks soften.
Next add the garlic and cook for 1 minute.
Add the beans, the small diced Ancho Chilli pepper, chilli sauce, cayenne, and cumin. Give this mixture a good stir to distribute the flavours. Then add the beer, orange juice, molasses, corn syrup, maple syrup, brown sugar, water, salt and pepper. Give this a good stir.
Now place on low simmering heat, and allow the beans to cook for 3 hours. Stir every so often. Taste for seasoning about halfway through. Add more salt, pepper, or chilli if needed.
When the beans are done, the liquid should be absorbed and the sauce should be thick and coating the beans.
I like to serve these with a little drizzle of maple syrup on top. Viola! Enjoy…
Notes
These beans freeze well. Portion and when needed, thaw in the fridge then heat up on the stove. Add some orange juice to thin out the sauce if needed.
Store in the fridge for 3 days.
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