Baked Pink Beans

Similar to pinto or great Northern beans, pink beans have a rich, meaty flavor and stand up well to spices. We used them here in a twist on barbecue beans.

Baked Pink Beans
Makes 6 to 8 servings
  • 2 quarts plus 3 cups water, divided
  • 2 tablespoons kosher salt
  • 1 pound dried pink beans*
  • 4 ounces tasso, diced
  • 1 tablespoon canola oil
  • 1½ cups chopped yellow onion
  • 2 tablespoons diced seeded jalapeño
  • 1 tablespoon minced fresh garlic
  • 4 cups chicken stock
  • 1 cup ketchup
  • ½ cup firmly packed dark brown sugar
  • ¼ cup molasses
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon apple cider vinegar
  • Garnish: sliced jalapeño
  1. In a large bowl, whisk together 2 quarts water and salt until salt dissolves. Add beans; cover and let stand at room temperature overnight. Drain, and rinse well.
  2. In a large Dutch oven, cook tasso over medium heat until crisp and browned, about 7 minutes. Remove from pot; set aside.
  3. In same pot, heat oil over medium-high heat. Add onion; cook until tender, about 5 minutes. Stir in jalapeño and garlic; cook for 1 minute. Stir in beans, tasso, stock, and remaining 3 cups water. Bring to a boil; reduce heat to medium-low, and simmer for 1 hour, adjusting heat as necessary.
  4. Preheat oven to 300°.
  5. Add ketchup, brown sugar, molasses, dry mustard, chili powder, and vinegar to bean mixture, and stir to combine. Cover with lid.
  6. Bake until beans are tender, about 4 hours, stirring occasionally. Garnish with jalapeño, if desired.
*We used Camellia Brand Pink Beans.



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