Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Dad’s Baked Beans

From the book Caprial Cooks for Friends by
Serves 8
Total Time 6 hours

Introduction

Whenever we have big parties at our house, the cry goes out for my dad’s baked beans. It’s gotten so that our friends expect them — if we’re firing up the grill, Dad’s beans had better be there!

Ingredients

1 lb. dried pinto beans, rinsed
1 cup dried black beans
1 yellow onion, diced
2 garlic cloves, chopped
2 smoked ham hocks
2 Tbsp. peeled, chopped fresh ginger
1 canned chipotle chile in adobo sauce, chopped
1 tsp. dry mustard
1 tsp. ground cumin
1 cup brown sugar
cup molasses
1 Tbsp. soy sauce
~ Salt
~ Freshly ground black pepper

Steps

  1. Place the pinto and black beans in a large stockpot and add cold water to cover. Bring to a boil over medium heat and cook until the beans are tender, about 1½ hours.
  2. Drain the beans and place them in a large bowl. Add the onion, garlic, ham hocks, ginger, chipotle pepper, dry mustard, cumin, brown sugar, molasses, and soy sauce, and mix well. Season to taste with salt and pepper.
  3. Preheat the oven to 275 degrees. Place the beans in a Dutch oven or roasting pan, cover, and bake for 4 hours, or until thick and flavorful. Serve warm.

This content is from the book Caprial Cooks for Friends by Caprial Pence.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice