Grandma Kirk's Baked Beans

By Shaylie

Kirk's 89-year-old mother taught him recipe for soft red-brown beans i liquid. At New York City's RUB, by a Kirk acolyte, the beans are
the same smokers as the briskets, in p placed underneath the meat to catch drippings. The Burnt Ends in this re are optional, but add a nice smoky fl to the beans along with the bacon.

Ingredients

• 2 pounds dried navy beans' soaked overnight in cold water and drained
• 1 onion, coarsely chopped
• 1 garlic clove, minced
• 3/4 cup light molasses or sorghum syrup
• 3/4 cup light brown sugar
• 1 tablespoon soy sauce
• 1-1/2 teaspoons salt
• 1 teaspoon Worcestershire sauc
• 1/4 teaspoon dry mustard
• 1/2 pound slab bacon in one piece

Details

Servings 8

Preparation

Step 1

1. Put the beans in a large enameled cast-iron casserole and add enough wate to cover by 1/2 inch. Bring to a simmer and cook until the skins on the beans curl up when you blow on them, about 30 minutes.
2. Preheat the oven to 300°. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon:Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding wat r as needed to cover the beans by 1/2 inch.
3. Stir in the Burnt Ends (if using), hen bake the beans uncovered about 1-1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.

MAKE AHEAD The baked beans can bq refrigerated for up to 3 days.

ACTIVE: 25 MIN; TOTAL: 5 HR PLUS OVERNIGHT SOAKING