Baked Three-Bean Casserole with Crispy Bacon

Baked Three Beans 4

“The truth is the Super Bowl long ago became more than just a football game. It’s part of our culture like turkey at Thanksgiving and lights at Christmas, and like those holidays beyond their meaning, a factor in our economy.” –Bob Schieffer,

My favorite baked bean recipe and if you don’t want to make the BBQ sauce I’m sure that there are plenty of good ones that will do, but if you do make the sauce keep in mind that it freezes well.  I prepare the whole casserole and refrigerate and as suggested, bring to room temperature before baking in the oven or on the grill.

adapted from Adam Perry Lang

By doctoring three different types and sizes of canned beans with barbecue sauce and bacon, Perry Lang creates an outrageously good version of baked beans. He often cooks his beans over a fire in a cast-iron casserole but we adapted the recipe for baking…

 1. 3 tablespoons vegetable oil
2. 5 garlic cloves, minced
3. 1 green bell pepper, chopped
4. 1 medium onion, coarsely chopped
5. 1 tablespoon minced fresh ginger
6. Kosher salt
7. 2 cups Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water
8. Two 15 1/2-ounce cans baked beans
9. One 19-ounce can red kidney beans, drained and rinsed
10. One 19-ounce can pinto beans, drained and rinsed
11. 6 slices lean bacon

    1. Preheat the oven to 375°. Heat the oil in a large saucepan. Add the garlic, green pepper, onion, ginger and 1 teaspoon of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted Sweet and Sticky Barbecue Sauce and all of the beans and simmer over low heat for 30 minutes, stirring occasionally.

    2. Transfer the beans to a 9-by-13-inch baking dish and arrange the bacon strips on top. Bake the beans for 45 minutes, or until bubbling and the bacon is crisp. Let cool for 15 minutes before serving.

The beans can be made through Step 1 and refrigerated. Bring to room temperature before baking.

Sweet and Sticky Barbecue Sauce
by Adam Perry Lang

* SERVINGS: makes about 6 1/2 cups* MAKE-AHEAD

Adam Perry Lang uses an ingenious technique to prevent his barbecue sauce from burning on the grill: He mixes it with an equal amount of water. This lets him brush it on up to 45 minutes before the meat is finished cooking. The flavors of the sauce become wonderfully complex and the meat develops a beautiful, shiny glaze.

1. 1/2 cup vegetable oil
2. 5 garlic cloves, chopped
3. 1 medium onion, chopped
4. 1 green bell pepper, chopped
5. Salt
6. 1/4 cup dark rum
7. 3 tablespoons chili powder
8. 1 tablespoon freshly ground black pepper
9. 1/2 teaspoon ground allspice
10. 1/2 teaspoon ground clove
11. 1 cup dark brown sugar
12. 2 cups water
13. 2 cups ketchup
14. 1/2 cup molasses
15. 1/2 cup yellow mustard
16. 1/2 cup cider vinegar
 17. 2 teaspoons hot sauce

    1. Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.

    2. Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt.

Make Ahead…The barbecue sauce can be refrigerated for up to 2 weeks.

Serve With Barbecued Baby Back Ribs.