ChefsGO Memorial Day Recipe

Bacon-Blessed Baked Beans (*)

(Yields 8 to 10 servings)

Though summer is still a few weeks away, most Americans think of Memorial Day as the unofficial kick off to the celebrated season of vacations, cookouts, and picnics. Few things pair better with a chargrilled burger, chicken, steak, or hot dog than a pot of sweet, smoky baked beans. Thought to have descended from Native Americans to early colonists, baked beans typically use dried beans that are soaked overnight, simmered, and slow baked in a sweet, smoky sauce.

In this recipe, plenty of bacon plumps up the dried pinto beans that form the chunky backdrop for this fragrant and spicy version of traditional Boston baked beans. You can save time by using canned pinto beans, but you'll miss out on the toothsome texture. If you prefer, substitute dried kidney beans for a slightly different, but still very delicious result.

Beans

1 pound dried pinto beans

1 medium onion, peeled and cut into eighths

3 cloves garlic, peeled

2 stocks celery, cut into 3-inch lengths

4 slices bacon

2 bay leaves

3/4 pound smoked ham hock

2 teaspoons kosher or sea salt

1 teaspoon ground black pepper

Water

Baking Sauce

8 slices bacon, cut into small dice

1 onion finely diced

3 cloves garlic, smashed and diced

1 tablespoon plus 1 teaspoon kosher or sea salt

1 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup lightly packed brown sugar

2 cups beef stock

1/2 cup ketchup

1/3 cup real maple syrup

1/3 cup cognac or brandy

1/2 teaspoon ground cloves

For the beans:

The day before preparing, rinse the beans and place in a large bowl. Cover completely with fresh cold water 6 inches above the bean level. Cover and store at room temperature for 8 - 12 hours. Drain completely and rinse.

Place the beans in an 8-quart ovenproof Dutch oven or soup pot with the onion, garlic, celery, bacon, bay leaves, ham hock, salt, pepper and water to generously cover. Bring to a boil, reduce to a simmer, and cook, stirring frequently, for 1 hour and 15 minutes, until the beans have softened and are starting to break up. Drain in a colander. Remove ham hock and set aside. Remove and discard the bacon and most of the larger vegetable chunks. Return beans to pot.

Baking Sauce and finishing:

Preheat oven to 325F. Heat a large saucepan over medium heat. Add the bacon, onion, garlic, salt, and pepper. Cook until most of the fat has rendered off the bacon and the onions are softened, about 5 minutes. Add the remaining sauce ingredients and simmer together to combine and heat, about 5 minutes.

Cut the outer skin and fat off the ham hock and recover and dice any visible meat. Add the ham to the pot with drained beans, stir in the sauce, cover, and bake for 2 1/2 hours, covered, stirring once every hour. If needed, stir in additional water. Serve hot as a side to barbecue or baked chicken.

*(Recipe from Mashed - Beyond the Potato (GIbbs Smith 2016) by Holly Herrick, one of ChefsGO Lead Instructor/Adjunct Professors)

ChefsGO is taking applications now through this Friday, 5/28/2021 for the fall semester beginning August 2, 2018. Click on the link for more information and an application: https://tncc.edu/programs/chefsgo-10-workforce-credential or email Holly Herrick at hherrick@tncc.edu

Wishing everyone a happy and safe Memorial Day Weekend!