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Cleveland Baked Beans MICHAEL SYMON

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Can’t get more summer than these baked beans!

1/2 pound bacon (medium diced)
1 medium white onion (peeled and diced)
2 jalapenos (seeded and finely chopped)
3 tablespoons tomato paste
1/4 cup molasses
1/4 cup light brown sugar
1/4 cup maple syrup
1/3 cup ketchup
1/2 cup ballpark style mustard
5 teaspoons soy sauce
5 teaspoons apple cider vinegar
2 pounds dry northern beans (soaked overnight in water)
10 cups water
Kosher salt and freshly ground black pepper

Preheat the oven to 350ºF.
In a Dutch oven, cook the bacon until crispy. Add the onion and jalapeno cook until softened, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes, until brick colored. Add the molasses, light brown sugar, maple syrup, ketchup, ballpark mustard, soy sauce, and apple cider vinegar.
Drain the soaked beans and add them to the Dutch oven stirring to coat. Add the 10 cups water and bring to a boil and reduce to a simmer. Cover the beans and transfer them to the oven. Cook for 3 to 4 hours until all the beans are tender, stirring occasionally.
To finish, season with salt and pepper. Add additional apple cider vinegar if necessary. Serve immediately.
Tip: If you don’t have time to soak your beans overnight use canned beans!

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