Frijoles Horneados Ahumados
Guarnición1 h 50 min8 porcionesFácilSobre esta receta
Un clásico horneado lentamente con un sabor profundo y hondamente sabroso, con tiernos frijoles navy nadando en una salsa rica, ahumada y dulce. Tocino de corte grueso, pimentón ahumado y un toque de melaza construyen capas de sabor audaz que solo mejoran cuanto más tiempo se hornean. Este es el tipo de plato que agrada a la multitud y desaparece rápidamente en asados, potlucks y cenas dominicales por igual — y es prácticamente a prueba de errores.
Instrucciones
- 1
Preheat your Oven to ![325°F]. Set a large Dutch Oven or deep Baking Dish on the Stovetop over ^[medium heat].
- 2
Add the Bacon pieces to the Dutch Oven and cook over ^[medium heat], stirring occasionally, until the fat has rendered and the Bacon is lightly crispy, about 8–10 minutes. Use a Slotted Spoon to transfer the Bacon to a paper towel-lined plate, leaving the drippings in the pot.
- 3
Add the diced Yellow Onion to the Bacon drippings and cook over ^[medium heat], stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced Garlic and cook for 1 more minute until fragrant.
- 4
Add the Crushed Tomatoes, Ketchup, Molasses, Brown Sugar, Apple Cider Vinegar, Yellow Mustard, Worcestershire Sauce, Paprika, Black Pepper, Kosher Salt, and Cayenne Pepper (if using) to the pot. Stir everything together until well combined.
- 5
Add the drained and rinsed Navy Beans and the Chicken Broth. Stir to combine, then fold in the reserved cooked Bacon. Taste the sauce and adjust Kosher Salt, Brown Sugar, or Apple Cider Vinegar as needed.
- 6
Bring the mixture to a gentle simmer on the Stovetop, then cover the Dutch Oven with its lid (or cover your Baking Dish tightly with Aluminum Foil) and transfer to the preheated Oven.
- 7
Bake covered for 60 minutes. Then remove the lid or Aluminum Foil and bake uncovered for another 25–30 minutes, until the sauce has thickened and is bubbling and glossy around the edges.
- 8
Remove from the Oven and let the Navy Beans rest for 5–10 minutes — they will thicken further as they cool slightly. Taste one final time for seasoning, then serve hot straight from the pot.
