Barbecued Baked Beans

Name: Barbecued Baked Beans
Yield: serves 8
Ingredients: 1 pound dried black beans, picked over; 1 tablespoon canola oil; 1/2 pound thick double-smoked bacon, cut into small dice; 1 medium Spanish onion, cut into small dice; 1 medium carrot, cut into small dice; 4 cloves garlic, finely chopped; 1 cup dark rum; 1/4 cup honey; 2 tablespoons molasses; 1 1/2 cups chicken stock, homemade (page 240) or store-bought, plus more if needed; 1 1/2 cups Mesa Grill Barbecue Sauce (see Sources) or store-bought barbecue sauce; 1/2 cup coarsely chopped fresh cilantro; Kosher salt and freshly ground black pepper

December 14, 2011

What could be more American than a pot of baked beans? From “Beantown’s” own Boston baked beans to one of the South’s favorite sides for a plate of barbecue, baked beans are an integral part of our culinary heritage. Molasses is a traditional ingredient here; its dark, rich flavor and thick texture give the dish its characteristic sweetness and consistency. I use a little less than most folks and supplement it with a generous dose of honey to mellow it out and allow the rest of the flavorings—dark rum and barbecue sauce among them—to shine. My southwestern culinary leanings are what prompt me to use black beans. I like their somewhat firm texture, but you could certainly use traditional navy beans if you’d prefer. The fat and smoky flavor of bacon is essential. Double-smoked bacon gives you even more of that amazing taste.

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