West Texas Baked Beans

Don says to tell you this is “our” style. They are good…just not as good as mine. Now, how’s that for competition? No, truly, they are really tasty. I am only teasing him.

  • 3 cups navy beans
  • 1/2 lb. bacon
  • 1 onion, diced
  • 2 tsp. chile powder
  • 2 garlic cloves, minced
  • 1/2 cup brown sugar, packed
  • 1 can beer (your choice)
  • 1/8 cup molasses
  • 1/4 cup ketchup
  • 1/4 tsp dry mustard
  • 1 tbsp. worchestershire sauce
  • pinch of salt and freshly ground pepper

Soak beans overnight. Bring to a boil for 30 minutes, let stand and then drain.

Cook bacon until crisp and set aside, reserving 3 tbsp. of fat. Add the onion, chile powder and garlic and saute for about 5 minutes until the onions are soft and set aside. Deglaze the pan with 1/4 cup of beer.

Return the beans to the stockpot, adding water at least  2 inches higher than the beans. Add the sauteed onions and deglazing liquid. Add the remainder of the beer (I hope you didn’t drink it already) and the remaining ingredients.

Simmer on the stove for about 3 hours, stirring occasionally. Finish in a 250 degree oven for a further 1 1/2 – 2 hours until the beans are nice and thick).

Now, add your own steak, pulled pork sandwich, hot dog….you get the picture.

 

 

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