My F&W
quick save (...)
Grandma Kirk's Baked Beans
© James Baigrie

Grandma Kirk's Baked Beans

  • ACTIVE: 25 MIN
  • TOTAL TIME: 5 HRS plus overnight soaking
  • SERVINGS: 8 to 10
  • MAKE-AHEAD

Paul Kirk's 89-year-old mother taught him this recipe for soft red-brown beans in a brothy liquid. At New York City's RUB, co-owned by a Kirk acolyte, the beans are cooked in the same smokers as the briskets, in pans placed underneath the meat to catch the drippings. The Burnt Ends in this recipe are optional, but add a nice smoky flavor to the beans along with the bacon.

  1. 2 pounds dried navy beans, soaked overnight in cold water and drained
  2. 1 onion, coarsely chopped
  3. 1 garlic clove, minced
  4. 3/4 cup light molasses or sorghum syrup
  5. 3/4 cup light brown sugar
  6. 1 tablespoon soy sauce
  7. 1 1/2 teaspoons salt
  8. 1 teaspoon Worcestershire sauce
  9. 1/4 teaspoon dry mustard
  10. 1/2 pound slab bacon in one piece
  11. Burnt Ends (optional; see Barbecued Brisket)
  1. Put the beans in a large enameled cast-iron casserole and add enough water to cover by 1/2 inch. Bring to a simmer and cook until the skins on the beans curl up when you blow on them, about 30 minutes.
  2. Preheat the oven to 300°. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon. Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding water as needed to cover the beans by 1/2 inch.
  3. Stir in the Burnt Ends (if using), then bake the beans uncovered about 1 1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.
Make Ahead The baked beans can be refrigerated for up to 3 days.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.