Elizabeth created these sweet, smoky baked beans for the menu at Hill Country. Make them a day before as they are even better once they’ve had a chance to mellow and marry in the fridge overnight.
10 strips of thick-cut applewood smoked bacon, roughly diced
3 cups diced yellow onion
2 medium red peppers, diced
¼ cup yellow (ballpark) mustard
3 cups Hunt's ketchup
2/3 cup sorghum molasses
1 ½ Tablespoons Brisket Rub (see below)
1 28-ounce cans of
2 15.5-ounce can of large Goya red kidney beans, rinsed
1 15-ounce can of Joan of Arc red kidney beans
2 14.28-ounce cans of large white cannelloni bean, rinsed
2 15.5-ounce can of Goya black beans, rinsed
1 cup Southern Comfort
1-2 pounds chopped burnt ends*
¼ cup Hungarian paprika
3 Tablespoons Kosher salt
1 teaspoon cayenne
2 Tablespoons ground black pepper
1 tablespoon dehydrated garlic
Place bacon in the bottom of a cold Dutch oven. Cook bacon over a medium heat until all the fat is rendered out and it begins to brown. Add onion and red pepper and sauté until translucent. Add mustard, ketchup, sugar molasses and rub. Stir well to combine and heat until it just begins to bubble. Add canned beans. Stir and let simmer for 15 minutes or until liquid has reduced. Add Southern Comfort and simmer another 40 minutes. Finally, add burnt ends if using and simmer an additional 20 minutes.
Taste and adjust seasoning.
Combine all ingredients in a bowl; mix well. Store rub in an airtight container.
Note: You can buy the burnt ends of the brisket from your favorite barbecue joint, or make them yourself with the “point” or deckle (fatty part) of the brisket. But the beans are also great without the extra barbecue in them!