Let me just start this post by saying I LOVE, LOVE, LOVE these baked beans. They are so full of flavor it’s like a party in your mouth with every bite. To give credit where it’s surely due, I have to admit that I got the original idea for these baked beans from Ree Drummond, The Pioneer Woman and based my recipe off her Cowboy Bacon Baked Beans, so while I didn’t modify her recipe too much, I did modify it.
Normally, it is suggested you soak your dry pinto beans overnight, but I’ve experimented with just soaking them for just a few hours and it works just fine too. This step is mainly just personal choice. Of course, the longer you soak the beans the less you have to actually cook them, but I have to say, a pot of baked beans simmering on the stove for a good 3-4 hours does make your kitchen smell quite nice.
1 Pound of Bacon cut into cube squares
4 Cloves of Minced Garlic (I know it’s not minced in the picture, I throw my cloves into my Magic Bullet just before throwing them into the pot).
1/2 of a White Onion chopped into pieces.
1/2 of a Green Bell Pepper chopped in small cubes
1/2 of a Red Bell Pepper chopped in small cubes
1/2 of an Orange Bell Pepper chopped in small cubes
1 jalapeno Pepper chopped in small cubes (If you don’t want much heat, take the seeds out of the pepper)
In a large pot (cast iron pots are the best of course, but stainless steel works just fine. I’ve been on a cast iron kick for a while now, and I’m in the process of replacing all my pots and pans with cast iron. The only downfall is they are expensive!) cook the bacon until all the fat is rendered. Do not drain or remove the bacon. Add into the pot with the bacon all the peppers, onion and garlic. Let them cook for a few minutes, mixing the goodness into the bacon and coating everything with the bacon grease, and be warned the onion, garlic, and jalapeno mixture sends a rather pungent, eye stinging smell into the air. After a few minutes, add in the cups of pinto beans and fill the pot with water until the water is about an inch above the mixture.
1 Cup of Brown Sugar (Less if you like beans not as sweet and more if you like them sweeter)
1/4 Cup of Ketchup
2 Tablespoons of Mustard (Any kind you prefer, brown, Dijon, or just plain yellow. I use just plain yellow)
1 Tablespoon Chili Powder (Adjust if you don’t want the heat)
1 Tablespoon of Worcestershire (Optional for smoky flavor)
Salt to taste (2 Teaspoons to start, which is pretty spot on for my family)
Pepper to taste (2 Teaspoons, again, pretty spot on for my family.)
Bring the water and beans to boil and add in the seasonings. Sir until everything is combined, cover the pot, and allow it to simmer until the beans are tender and the sauce is nice and thick (usually 3-4 hours depending on how long you soak the beans). Check the pot often and add water when needed.