Smoky Barbecue Beans with Jalapeño

By kathryns

Ingredients

• 1 16-ounce package dried pinto beans (about 2 1/4 cups)
• 1 1/2 pounds smoked turkey wings, cut apart at joints, or smoked ham hocks
• 2 tablespoons olive oil
• 2 1/4 cups chopped onions
• 2 jalapeño chilies, minced
• 2 garlic cloves, minced
• 1 cup ketchup
• 1/3 cup (packed) golden brown sugar
• 2 tablespoons spicy brown mustard (such as Gulden’s)
• 1 teaspoon Worcestershire sauce

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain.

Transfer beans to large pot; add turkey wings. Add enough water to pot to cover beans and turkey wings by 1 inch. Bring to boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes.

Drain, reserving cooking liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.

Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium heat. Add onions and sauté until golden, about 10 minutes. Add jalapeño and garlic; sauté 1 minute.

Stir in ketchup, brown sugar, mustard, and Worcestershire sauce, then beans and turkey.

Add enough reserved bean cooking liquid (about 2 cups; reserve remaining cooking liquid) to pot to +almost+ cover beans. Bring to boil.

Transfer pot to oven. Bake uncovered until beans are very tender and liquid thickens, about 45 minutes. *(Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Before serving, bring to simmer, adding more reserved cooking liquid to moisten, if desired.)*