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Prep time
20 minutes
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Cook time
2 hours
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Serves
6
Author Notes
I always associated baked beans with the premade, sickeningly sweet stuff from a can, though I do believe the classic version can be delicious when done right— molasses, brown sugar, ketchup and all. Still, I wondered if there were other ways to approach this summer barbecue favorite. I've come to find that baked beans are endlessly customizable. The only real rules are to use a bean you like (I used black eyed peas); a deep and flavorful sweetener of your choice (I even considered date syrup); and a smoky component—here I'm using smoked turkey meat. The secret weapon in my recipe? Burning supermarket honey adds an incredibly deep and interesting flavor, transforming it into something you'd expect to find at a local farmers market. The rest is really up to you! —César Pérez
Watch This Recipe
Burnt Honey Baked Beans
Ingredients
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2
(15-ounce) cans beans of your choice
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2 tablespoons
butter
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⅔ cups
honey
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3 tablespoons
extra virgin olive oil
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1
parsnip, diced
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1
celery stalk, diced
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1
yellow onion, diced
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Kosher salt
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Freshly ground black pepper
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2 tablespoons
tomato paste
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2 tablespoons
chicken bouillon paste (such as Better than Bouillon)
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1
smoked turkey leg (about 1 cup), deboned and shredded
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3
fresh rosemary sprigs
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3
fresh sage sprigs
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3
fresh thyme sprigs
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2
bay leaves
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3 cups
water, plus more as needed
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1
lemon, zest and juice
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fresh dill, to garnish
Directions
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Place canned beans in a colander and rinse under cold water. In a small saucepan over medium heat, melt the butter and add the honey. Stir frequently with a wooden or rubber spatula. If the honey begins to foam too vigorously, lower the heat and continue to stir. Remove honey from heat after it’s taken on a deep amber color, about 5 minutes.
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Preheat the oven to 400°F/200°C In a cast-iron or oven-safe skillet, heat extra virgin olive oil over medium-high heat until it shimmers. Add parsnip, celery, and onions along with a pinch of salt and pepper and cook, stirring occasionally for 10 minutes. Add tomato paste and caramelize for an additional 10 minutes.
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Add smoked turkey, herbs (tied together with kitchen twine to make a bouquet garni), water, burnt honey, salt, pepper, and lemon zest. Mix well and bring up to a simmer.
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Transfer the skillet to the oven for 2 hours, stirring occasionally, until the sauce has thickened. If the beans appear to be drying out too quickly, add ½ cup of water at a time. Remove from the oven and stir in lemon juice and top with fresh dill.
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