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Tuesday, August 16, 2016

Baked Beans ~ Frijoles Horneados

(Español mas abajo)

One of my favorite staples for a barbeque meal always included Baked Beans. I would start with cans of Bush's Best Original Baked Beans and then doctor them up with my favorite additions until they were just perfect. I just checked and a can of these beans sells for about $2 USD Stateside. They are about $3 USD per can in Costa Rica when you can find them at the high-end grocery store.

Since I've been craving these beans for a while now (especially since my recent conversation with my good friend Camille), it was time for the "mother of invention" to step in and provide a solution. I found canned white beans at the local grocery store for less than $1 USD yesterday, and today we are enjoying some truly fine baked beans with barbequed ribs for lunch.

Give it a try, it's an easy recipe and tastes better than Bush's Best.

  • 60 oz (4 cans) white beans, drained and rinsed, or ½ kilo of fresh cooked white beans with a cup of the bean broth
  • 4 slices of bacon, coarsely chopped
  • 1 large white onion, finely chopped
  • ½ cup ketchup
  • 5 ounce can of tomato paste
  • 1½ tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tsp salt
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp molasses or sugar cane syrup
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 cup brown sugar
  • 1 cup of water
  • Drain and rinse the canned beans, then set them aside. In a large skillet, cook bacon over medium heat until browned, about 3 minutes. Add in onion and saute the onions with the bacon for 2-3 minutes until are translucent, but not browned. Add in all remaining ingredients except for the beans and stir to combine. Add the beans and stir until all ingredients are well mixed.
  • Preheat oven to 350°F. Transfer the beans to a large baking dish or dutch oven. Cover the dish with aluminum foil and bake for 30 minutes if using canned beans and 2 hours if using freshly cooked beans. Keep checking the level of the sauce if using freshly cooked beans and add more water if necessary.
  • Remove the cover and bake for an additional 30 minutes, or until the sauce is thick and bubbly and the beans are tender.
  • Serve with your favorite barbeque.

Frijoles Horneados
  • ½ kilo de frijoles blancos y secos
  • 4 rodajas de tocineta picada
  • 1 cebolla blanca picada
  • ½ taza de catsup
  • 4 o 5 onzas de pasta de tomate (si no tiene pasta de tomate, se puede usar 10 onzas de salsa tomate (NO CATSUP)
  • 4 dientes de de ajo
  • 1 cucharada comino molida
  • 1 cucharadita de paprika ahumado
  • 1 cucharadita de sal
  • 2 cucharadas de salsa inglesa (Worcestershire)
  • 2 cucharadas de mostaza Dijon
  • 2 cucharadas de miel de caña
  • 2 cucharadas de miel de abeja
  • 2 cucharadas de vinagre blanca o de manzana
  • 1 taza de azúcar morena
  • 1 cucharadita de escamas de pimiento rojo o pimienta de Cayena molida (al gusto suyo)
  • Remojo los frijoles durante la noche. En la mañana escurrirlos, cubre los frijoles con agua fresca y póngalos a cocer por 1½ horas, hasta empieza ensuavesar y escurrirlos guardando 1 taza del líquido. 
  • En una sartén grande, cocine la tocineta a fuego medio hasta que se dore, unos 3-5 minutes. 
  • Añada la cebolla picada y saltea las cebollas con el tocino durante 2-3 minutos hasta que estén translúcidas, pero no doradas. 
  • Añada todos los demás ingredientes restantes excepto los frijoles y revuelva para combinarlos. 
  • Añada los frijoles y revuelva hasta que todos los ingredientes estén bien mezclados.
  • Precaliente el horno a 350°F/180°C. Transfiera los frijoles con salsa en una olla onda y cubrirlo para hornear por lo menos 2 horas, hasta las frijoles están bien suaves. Si no tiene un horno convencional se puede usar una olla lenta por unos 4 hours en alta temperatura. 
  • Siga añada agua durante el proceso de cocción para mantener una salsa espesa y rica.

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