Smoky Molasses Baked Beans with Charred Onion

By Sprig Originals ✓ · cooked up in Sprig

Dried navy beans simmered tender, then baked low and slow in a dark molasses-chipotle sauce until the top wrinkles and caramelizes. Charred onion wedges and a hit of smoked paprika and liquid smoke give these beans all the deep, bacon-less smoke of a pit-side pot, with a splash of cider vinegar at the end to keep them bright instead of cloying.

Ingredients

• 1 lb dried navy beans, picked over
• 2 tsp kosher salt
• 2 bay leaves

• 3 tbsp olive oil
• 1 large yellow onion, cut into 8 wedges
• 1 small green bell pepper, finely diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1/3 cup unsulphured molasses
• 1/4 cup dark brown sugar, packed
• 2 tbsp pure maple syrup
• 2 tbsp yellow mustard
• 2 chipotle chiles in adobo, minced, plus 1 tbsp adobo sauce
• 2 tsp smoked paprika
• 1 tsp mustard powder
• 1 tsp liquid smoke
• 1/4 cup apple cider vinegar
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt, or to taste

• 3 scallions, thinly sliced

Instructions

1. Soak the beans: place the navy beans in a large bowl, cover with 3 inches of cool water, and let stand at room temperature 8 to 12 hours (or overnight). Drain and rinse.
2. Transfer the drained beans to a 5- to 6-quart Dutch oven with the bay leaves and 8 cups fresh water. Bring to a boil over high heat, then reduce to a bare simmer, partially cover, and cook 45 to 55 minutes, until the beans are just tender but still hold their shape. Stir in the 2 teaspoons kosher salt during the last 10 minutes. Drain, reserving 3 cups of the bean cooking liquid. Discard the bay leaves. Wipe out the pot.
3. Heat the oven to 325°F. Set the empty Dutch oven over medium-high heat with 2 tablespoons of the olive oil. Add the onion wedges cut-side down and cook undisturbed 3 to 4 minutes per side, until deeply browned in spots and nearly black at the edges. Transfer the wedges to a cutting board, roughly chop, and set aside.
4. Reduce heat to medium and add the remaining 1 tablespoon oil, the diced bell pepper, and the chopped charred onion. Cook 5 minutes, stirring, until softened. Add the garlic and cook 45 seconds until fragrant. Stir in the tomato paste and cook 2 minutes, scraping the bottom, until it darkens to brick red.
5. Stir in the molasses, brown sugar, maple syrup, yellow mustard, minced chipotles and adobo, smoked paprika, mustard powder, liquid smoke, black pepper, and 1 teaspoon kosher salt. Add the drained beans and 2 1/2 cups of the reserved bean liquid and stir gently — the beans should be just covered by liquid. Bring to a simmer.
6. Cover the pot and bake at 325°F for 1 hour. Uncover, stir once from the bottom, and continue baking uncovered 45 to 60 minutes, until the sauce is thick and glossy and the top layer of beans is wrinkled and lacquered. If the beans look dry before they are done, stir in the remaining 1/2 cup bean liquid.
7. Remove from the oven and stir in the apple cider vinegar. Let the beans rest 15 minutes — they will thicken as they sit. Taste and add salt or another splash of vinegar as needed, then scatter the sliced scallions over the top and serve warm.

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Nutrition (per serving, estimated)

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