Updated: Nov 14
In the same stack of recipes was this for baked beans, I created this recipe for a contest, like most of the contests I entered I came in second. I was told that my recipe was the best but it had too many steps for the average American consumer. I hope you like it.
1 cup of dried navy beans
1 cup of dried Adzuki beans
1 14.5oz can of fire-roasted tomatoes - no sugar added
1 cup of shallots, diced
1 cup of dry vermouth
1 cup of molasses
1/2 cup of bourbon
1/2 cup of water
1/3 lb of pancetta, diced
1/4 cup of natural maple syrup grade B
1/4 cup of fresh ground mustard seeds, a mix of yellow and brown
1/4 cup of apple cider vinegar
red pepper flakes to taste
Salt and Pepper to taste
Soak dried beans overnight, cover with enough water that the beans are 2 inches below the waterline. The next day, place beans with water into a large saucepan, bring to a boil, reduce and simmer until beans are tender about 30 to 45 minutes. Remove from heat and set aside
Place a deep skillet over med-high heat, add pancetta and saute to endure off the fat. Remove pancetta, place in a large bowl, pour off all but 1 tablespoon of fat, add shallots, and saute until soft, remove shallots and add to pancetta.
In a large saucepan add the balance of ingredients, bring to a boil, reduce heat and simmer for 10 minutes.
Preheat oven to 250 degrees.
Drain beans and add to bowl with shallots and pancetta, stir, and pour into the saucepan with the other ingredients, stir, let sit for 15 minutes.
Pour into a large deep cast iron pan, if the balance of the liquids does not fit, set aside, you will need them later. Place in the oven, and bake for 4 plus hours. Check during the baking process and add the remaining liquid as need. Once the remaining liquids are gone, bake until the sauce is nice and thick, remove, and let sit for 15 minutes before serving.
You can make the beans ahead, reheat, cover, and bake low and slow before serving.