These beans are really TOO good. My intent was to make a traditional baked beans, but somewhere along the way I made these. They’re so good, I never even went back to make baked beans. These taste surprisingly like the pork and beans we grew up with, but with a lingering sophistication from the ginger. You have to make these for your next barbecue – they will make you famous! You can easily half the recipe, but you’ll be surprised by how much the family will eat in a week.
2 lb small white beans
1 large sweet yellow onion
2 thick inches of fresh ginger, peeled and cut into 4 large chunks
1/3 cup maple syrup
2/3 cup agave nectar
2/3 cup brown sugar
3 tbs spicy brown mustard
1/2 cup ketchup
1 tsp dry mustard
1/2 lb thick cut bacon, fat trimmed and diced
1 bottle of Guinness beer
- Rinse and sort through beans looking for pebbles or misshapen beans.
- Place beans in a large bowl or pot, cover with 3 inches of cool water and soak for 4-12 hours.
- Drain and rinse beans, put in a large stockpot with a lid. Fill pot with water as necessary to cover beans. Put the lid on the pot and bring to a boil over high heat.
- Turn heat down to medium low and prop the lid open with a spoon so steam can escape. Cook for 20-30 minutes or until tender.
- While the beans are cooking, heat a large skillet over medium heat. Cook the bacon until it just begins to brown. Add the onions and cook until soft, stirring occasionally (about 5 minutes). Turn heat down to low and cook until golden brown, about 20 more minutes.
- When the beans are tender, drain in a colander, reserving cooking liquid.
- Return beans to pot, add Guinness, and enough cooking liquid to cover beans. Add ginger, onion and bacon mixture, maple syrup, agave nectar, brown sugar, ketchup, mustard and dry mustard.
- Cover and simmer for another 30 minutes.