I’m not gonna lie, I’ve never been a huge fan of baked beans. And then I had this. In a hats off to a Full English Breakfast (since it’s been 3 years since our trip to London), Shawn decided to make these today, and they were *awesome.* The first time I’ve ever really liked baked beans. They would be good for breakfast, and they also made a great side dish. Can’t wait until he makes them again!
- 2 pounds dried Great Northern beans
- 1 pound salt pork, sliced
- 1 onion, chopped
- 1 can (small, 6oz) tomato paste
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- Vegetable broth
- 1 teaspoon black pepper
- 1 teaspoon chili pepper
- 2 teaspoons kosher salt
Heat oven to 250 degrees F.
Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
Place a cast iron Dutch oven over medium heat and stir in the bacon and onion until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in chili pepper, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.