烟熏焗豆
配菜1小时50分钟8 份简单关于此食谱
一道深层次风味的经典慢烤菜肴，软嫩的海军豆浸泡在丰富、烟熏甜味的酱汁中。厚切培根、烟熏辣椒粉和一点糖蜜层层构建大胆的风味，烤得越久味道越好。这是那种在烧烤、聚餐和星期日晚餐上都能迅速消失的令人愉悦的菜肴——而且几乎是万无一失的。
步骤说明
- 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.
