Baked Beans & Coffee BBQ Sauce With Thick Steaks

Try Michael's modern spin on this classic western dish!

Baked Beans & Coffee BBQ Sauce With Thick Steaks
Baked Beans & Coffee BBQ Sauce With Thick Steaks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Baked Beans:

  • 12

    oz Dried Pinto Beans (picked over and soaked for 8 hours)

  • 1

    tablespoon Olive Oil

  • 8

    oz Bacon (cut into lardons)

  • 1

    medium Spanish Onion (diced)

  • 1

    medium Carrot (diced)

  • 4

    cloves Garlic (minced)

  • 1

    cup Bourbon

  • 1/4

    cup Honey

  • 3

    tablespoons Molasses

  • 3

    tablespoons Light Brown Sugar

  • 2

    cups Chicken Stock

  • 1

    cup Coffee Barbecue Sauce

  • Kosher Salt

  • Freshly Ground Pepper

  • 2

    tablespoons Fresh Oregano (chopped)

  • For the Coffee Barbecue Sauce:

  • 1

    Small Yellow Onion (minced)

  • 1

    tablespoon Olive Oil

  • Kosher Salt

  • 1 1/2

    tablespoons Coriander Seeds (toasted)

  • 1/2

    cup Packed Brown Sugar

  • 1/2

    cup Sherry Vinegar

  • 1

    cup Strong Coffee

  • 1

    cup Ketchup

  • 1/2

    cup Tomato Juice

  • 1/2

    tablespoon Chipotle Powder

Directions

For the Steaks: Mix together all the spices in a medium bowl. Rub the steaks with the spice mixture on both sides and let the steaks marinate for 2-12 hours. Preheat oven to 400F. Heat a cast iron skillet over medium-high heat, and place steaks in pan and brown for 2-3 minutes per side, then finish for 10-15 in oven for medium/medium rare. For the Coffee Barbecue Sauce: Sweat the onion in the olive oil with a good pinch of salt in a nonreactive 2-quart saucepan over medium-low heat until translucent, about 2 minutes. Add the coriander, brown sugar, vinegar, and coffee and simmer for 10 minutes. Add the ketchup, tomato juice, and chipotle powder, and simmer for 2 hours. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month. For the Baked Beans: Drain the beans and place them in a large saucepan. Cover with water by 2 inches and bring to a boil. Cover and reduce heat to simmer and cook until tender, about 1 to 1 1/2 hours. Preheat oven to 325. In a dutch oven, cook lardons until fat renders and they crisp, then remove to paper towel lined plate to drain. Add the onion and carrot and sweat until softened, about 5 minutes, then add the garlic. Deglaze the pan with the bourbon and cook down until reduced by half. Add bacon back to pot. Add the honey, molasses, brown sugar, stock, barbecue sauce, and beans and mix until combined. Cover dutch oven and transfer to oven. Cook for an hour, being sure to keep an eye on dryness, if it gets too dry, add a bit of stock. After an hour, remove the lid and cook for additional 20-30 minutes, until the top is golden brown. Let cool before serving. To Serve: Plate beans with a few slices of steak. Garnish with fresh oregano, olive oil, freshly ground pepper, and sprinkle of salt.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: