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
- 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.
- In a large Dutch oven, cook tasso over medium heat until crisp and browned, about 7 minutes. Remove from pot; set aside.
- 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.
- Preheat oven to 300°.
- Add ketchup, brown sugar, molasses, dry mustard, chili powder, and vinegar to bean mixture, and stir to combine. Cover with lid.
- Bake until beans are tender, about 4 hours, stirring occasionally. Garnish with jalapeño, if desired.
*We used Camellia Brand Pink Beans.