Shelly's Recipe

BROOKLYN BAKED BEANS

Category: Beans

1 1/2 lbs dry navy beans, rinsed and soaked overnight in covered water
1 lb smoked bacon, coarsely chopped and sauteed until brown
2 large onions, coarsely chopped
1/2 cup maple syrup and molasses
1 tbsp ground pepper and hot pepper sauce
3 tbsp Dijon mustard
2 tbsp tomato paste
3 tbsp packed brown sugar
1 cup orange juice, pineapple juice and black coffee, all divided
2 cups chicken stock, divided

Rinse beans and place in a Dutch oven covered with fresh water. Cook, covered, over medium heat for 1 hour or until tender. When beans are done, drain and discard cooking liquid.

In skillet bacon was cooked in, sauce onions and set aside.

IN a saucepan, combine next 8 ingredients, 1/2 cup each of juices and 1 cup stock. Cook over medium heat for 1 hours, stirring occasionally.

Preheat oven to 300. Combine remaining juices, coffee and stock; set aside. Combine beans, cooked sauce, onions and bacon in a baking dish. Place on a foil-covered baking pan and cover tightly. Bake 6-8 hours, checking from time to time and stir in additional liquid as needed. Taste for seasoning neat end of cooking time and add salt if needed. If it isn’t cooking down enough to your liking, remove cover about 1 hour before end of cooking time to thicken. Serves 10-12