Cook this: Vidalia Onion, Bacon and Brown Sugar Baked Beans
Vidalia Onion, Bacon and Brown Sugar Baked Beans
Note: Before you begin preparing this recipe, you鈥檒l need to soak the navy beans 8 hours to overnight.
1 pound dried navy beans (Goya brand recommended)
1/2 pound bacon, sliced crosswise into 1/2-inch pieces
1 medium Vidalia onion, sliced
5 garlic cloves, minced
1/4 cup cider vinegar
1 (6-ounce) can tomato paste
2/3 cups packed light brown sugar
1/2 cup molasses
3 tablespoons white corn syrup
3 tablespoons Dijon mustard
4 teaspoons paprika
1/2 teaspoon cayenne pepper
kosher salt/fresh finely ground black pepper
Regular directions
Heat oven to 350 degrees F.
Soak the navy beans in 6 cups cold water (filling 2 inches above the legumes), fully submerging and leaving room for them to increase in size. Cover and soak, 8 hours to overnight. Drain. Rinse.
Place beans and 8 cups cold water into a 6-quart pot. Bring to a boil over high heat. Skim and remove the froth, reduce heat to medium-low and cover until the beans are tender, about 1 hour. Drain, reserving liquid (do not rinse the beans). Season and toss the legumes with 1 teaspoon salt. (Can make up to 3 days ahead and store in a tightly sealed container in the refrigerator).
For pressure cooker directions, see below
Render bacon fat in a 4-quart pot or in the pressure cooker pot over medium heat until lightly golden, 6-7 minutes. Remove bacon to a paper towel-lined plate. Degrease pot, leaving 3 tablespoons fat. Add onions and saute until tender, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute. Deglaze with vinegar until reduced by half, about 30 seconds. Add the tomato paste and saute until caramelized, 1-2 minutes.
Add brown sugar, molasses, mustard, spices, beans, 2 teaspoons salt and 12 turns on the pepper mill. Add 1 cup reserved cooking liquid from the beans and half of the bacon. Stir well until combined. Place into a 3-quart casserole baking dish. Sprinkle remaining bacon on top. Cover with foil and bake until hot and bubbly, 35-40 minutes. Serve hot.
Pressure cooker directions:
Add pre-soaked beans and 6 cups cold water into the pressure cooker pot, filling about one-third of the way. Drizzle a little canola oil into the water and stir. Lock the lid of the pressure cooker according to the directions. Set on HIGH pressure or over high heat. Set pressure cooker to 12 minutes on high pressure or, if using on the stove, when the steam releases, reduce heat to low and cook 12 minutes. When complete, use the quick release or remove from the heat, release pressure and carefully remove lid. Drain the legumes (do not rinse). Reserve cooking liquid. Follow the directions above to make the baked beans.