I adapted this recipe
from the cookbook,
Not Afraid of Flavor, Recipes From Magnolia Grill,
by Ben and Karen Barker (University of North Carolina Press). A
picnic or a barbecue just isn't right without some delicious baked beans.
More delicious
Bean Recipes.
Don't
forget to check
out my
Old-Fashioned 4th
of July Picnic menu
which includes this wonderful
Andra's Barbecue Beans.
Creole Baked Beans
Recipe Type:
Beans,
Tomatoes, Picnic Food
Yields: serves many
Prep time: 30 min
Cook time: 2 hr
Ingredients:
Creole Spice Blend (see recipe below)
1 pounds small red or white beans, picked over for debris (soaked overnight in cold water)
1/4 cup olive
oil
1 cup
onion, cut into small dice
2 ribs celery, cut into small dice
1 red bell pepper, cut into small dice
1/4 cup minced
garlic
1 bay leaf
1 teaspoon crushed red pepper flakes
1 tablespoons Creole Spice Blend (see recipe below)
3 tablespoons brown sugar
1 tablespoon dry mustard
1 cup seeded, chopped
tomatoes or 1 can Roma (Italian style) tomatoes, crushed
1 quart chicken or lamb stock
Salt
2 tablespoons chopped oregano
1/2 cup parsley
Cider vinegar to taste
Preparation:
Prepare Creole Spice Blend; set aside.
Preheat oven to 300 degrees F.
In a large
heavy pot, heat olive oil. Add the onion, celery, and pepper; cook until
softened and lightly caramelized. Add garlic, bay leaf, red pepper flakes,
and Creole Spice Blend; cook 2 minutes.
Stir in the brown sugar, mustard,
tomatoes, drained beans, and enough chicken or lamb stock. Stir well, bring
to a boil; cover pan with aluminum foil and then a tight-fitting lid.
Transfer to the oven and bake for 1 1/2 to 2 hours; check the stock
regularly and add more if necessary. Cook until the beans are tender and
most of the stock is absorbed. Season generously with salt.
Refrigerate
overnight or longer (the flavor improves is these beans are made 1 to 2 days
in advance.
Creole Spice Blend:
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon paprika
1 teaspoon whole
black peppercorns
1/2 teaspoon whole
white peppercorns
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
Combine all the ingredients
in a spice mill or small electric coffee grinder. Grind until smooth and
uniform. Cover tightly to store.
