We’ve had a lot of snow! Coming inside after shoveling for the 4th or 5th day in a row, invigorated by the cold, the idea popped in my head to make a batch of baked beans with my favorite barbeque sauce recipe, hailing back to the days of cooking demos at Happy Heart Farm CSA in Ft. Collins, Colorado. I heard it was “the best” back then, though when it comes to BBQ sauce, I certainly don’t want to step into the ring with, say, Texas….or…..Georgia…..or a cowboy with a bottle of Jack Daniels in his hand….making his batch of barbeque. Nothing against cowboys, or Jack Daniels (especially in a chocolate truffle…..that’s another post) but you know a man and his favorite sauce can slather on some pretty fierce competition! I’ll let you be the judge with my easy to make sauce, and I won’t be offended if yours is better! Anyway, with the snow still coming down, pretty heavily, the supreme “cozy” factor of a pot of beans boiling on the stove while snow drifts swirled outside the windows sounded really enticing.
The first time I had ever cooked dried large lima beans was back last September, you might remember – for my butternut squash tostadas. Have you ever tried them? So tasty, and a little unexpected because they are a wonderful, richly flavored OVERSIZED bean. Put a big pot of water on, and boil ’em ’til they’re done. (Or soak overnight, rinse and do the same.) Mix with your sauce and bake. Mmmmm……
Chipotle Molasses Barbeque Sauce :
Take care in choosing the ketchup for this sauce. The very best you can find, then whisk together ~
- 1 1/2 c. organic ketchup (I like Muir Glen brand – it’s thick, rich and spiced just right)
- 1 c. water
- 1/2 c. blackstrap molasses
- 2 1/2 tbsp. or to taste minced chipotle peppers
BBQ Baked Beans:
- 3 c. dried large lima beans (Of course you can make your bbq beans with any kind of bean you like. I sometimes make a tri-color batch, with organic black beans, cannellini (white) and small kidney beans – straight from their cans. Or a batch with lentils.
Soak beans overnight if you have the foresight! Otherwise, rinse the beans and boil in plenty of pure water until they are very soft, a good 2 hours, or a little longer. In a bean pot or other ovenproof baking dish, stir beans and sauce together. (Add some sautéed onion and garlic if you like.) Bake covered, at 350 degrees for about 45-50 minutes. When you pull them from the oven, stir to evenly blend, as the beans tend to settle while baking – then serve.
*My big brother, when our mom made her legendary roast pork and baked (Great Northern) beans, used to make baked bean sandwiches the next day with the left overs. I can still see him walking out of the kitchen with one in his hand, smiling and chewing. Crazy bro!
with love from Paonia….