Smoked Baked Beans
User Reviews
5
Smoked Baked Beans
Description
The Smoked Baked Beans recipe starts with making a smoky ham stock using a smoked ham bone simmered for two hours to extract rich smoky flavors. A combination of frozen, dried, and canned beans is used, offering a mix of textures and tastes. The dried beans are soaked overnight in salted water to soften before cooking. Onions are finely chopped and sautéed in the rendered ham fat until golden for aromatic depth. After that, the ham stock and soaked beans are added to the pot and cooked until tender, allowing the beans to absorb smoky and savory notes from the broth.
The dish offers a comforting and hearty bean texture enhanced by tomato sauce, garlic powder, and brown sugar for balance of savory and slight sweetness. The slow simmering in the ham stock ensures the beans are flavorful and tender without falling apart. This makes these baked beans distinct from typical canned versions, providing a textured, smoky experience.
This recipe is suited for those who want a substantial side dish with smoked, savory flavor and can plan in advance over two days. It pairs well with grilled meats or can serve as a vegetarian-friendly protein source when the ham is omitted. The key steps of soaking and making the smoked stock help create a unique depth in the beans.
The recipe notes highlight preparing the smoked ham stock and soaking dried beans on day one, then completing the cooked beans with onions and simmering on day two. This phased approach ensures the best texture and flavor development. Carefully straining the rich ham stock and removing fat before cooking beans improves the final dish’s quality.
Ingredients
- 6 oz red beans frozen, precooked
- 4 oz pinto beans dried
- 15 oz Kidney Beans canned
- 7 oz tomato sauce
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1 onion
- 2 pints ham bone smoked
Instructions
- Add the ham bone, juices and trimmings to 2.5 pints of water and bring to a boil, then simmer, covered for 2 hours. Pour the stock through a sieve into a container, a large mason jar is a good choice. Place this stock into the refrigerator once it has cooled. Strip any meat off the bone, finely chop it and store in an airtight container in the refrigerator.
- Rinse the dried beans under cold water and soak them in a pot of cold water with enough salt to make the water pleasantly salty. Refrigerate the beans and do not exceed 24 hours of soaking. The following day, pour off the soaking water.
- Peel and chop the onion finely.
- Remove the disc of fat on top of the ham stock and place it in a pot. Melt it over a medium heat and when hot (test it with a small piece of onion and when it sizzles it is hot), add the chopped onions and sauté.
- When the onions are golden brown, add the ham stock.
- Then add the soaked beans. Cook them in the broth until tender, check them after 1 hour.
- As the beans are cooking, add the garlic powder, tomato sauce and maple syrup.
- Stir well and continue cooking the beans with the lid off. This will help reduce (water evaporates) the liquid and make the sauce thicker.
- After reducing the liquid, the sauce will get browner, due to the sugar in the sauce caramelizing. Add the frozen beans once the dried beans are tender.
- Add canned beans, chopped ham meat and stir well. Bring to a gentle boil and serve immediately.
Notes
- Prepare the smoked ham stock and soak dried beans the day before finishing the recipe to enhance flavor and texture.
- Rinse and soak dried beans in salted water for up to 24 hours to soften before cooking.
- Remove fat from ham stock and sauté onions in the rendered fat to build a flavorful base for the beans.
- Simmer the soaked beans gently in the ham stock until tender to allow smoky flavor infusion without breaking down the beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 198kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 407mg | 17% |
| Potassium | 932mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
