Chef John Folse's Quick and Smoky Cajun Baked Beans - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Quick and Smoky Cajun Baked Beans

Prep Time: 45 Minutes
Yields: 6-8 Servings

Not everyone has time to make baked beans from scratch. This recipe begins with canned great Northern beans, but the smoke of the grill and the sweet flavor of brown sugar and cane syrup will make the dish taste homemade.

2 (15-ounce) cans great Northern beans
2 (15-ounce) cans pinto beans
1/4 cup butter
1/2 pound bacon, cubed
1 cup diced sugar-cured ham
2 cups diced onions
1 cup diced red bell peppers
1/4 cup minced garlic
1 tbsp grated fresh ginger
1/2 cup firmly packed brown sugar
1/2 cup Steen's Cane Syrup
1/2 cup barbecue sauce
1/4 cup ketchup
2 tbsps Worcestershire sauce
1 tbsp dry mustard
1 tbsp prepared mustard
1 tbsp cider vinegar
1/4 cup chopped parsley
1/4 cup sliced green onions
salt and cracked black pepper to taste

Light grill according to manufacturer's directions. Prepare 2 or 3 pieces of your favorite smoke wood to add to pit once bean pot has been placed over coals. In a cast iron pot, melt butter over medium-high heat. Add bacon and stir occasionally until fat is rendered and bacon is crispy, but not overcooked. Stir in ham, onions and bell peppers. Cook 5-7 minutes or until vegetables are wilted. One at a time, blend in all remaining ingredients except beans, stirring well after each addition. Once well blended, mix in beans and bring to a simmer. Place pot on barbecue grill for 30-45 minutes, stirring occasionally until beans have picked up a nice smoky flavor. This dish may also be prepared in your oven by baking at 350 degrees F for approximately 30 minutes.

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