Ancho-Brown Sugar Baked Beans

Brown sugar and molasses give this baked beans recipe richness, while ancho peppers add heat. Everyone will want a second helping of these baked beans!

Ancho-Brown Sugar Baked Beans
Photo: Karla Conrad
Prep Time:
35 mins
Cook Time:
45 mins
Stand Time:
60 mins
Bake Time:
2 hrs
Process Time:
65 mins
Total Time:
5 hrs 25 mins
Servings:
25
Yield:
7 pints

Ingredients

  • 2 pound dried navy or pinto beans

  • 6 quart water

  • 4 - 5 dried ancho peppers, stemmed, seeded, and broken into 1-inch pieces (see Tip, page 000)

  • 3 cup chopped onions (3 large)

  • 4 ounce bacon, chopped (5 slices)

  • 2 fresh jalapeño, serrano, and/or Fresno chile peppers, seeded and finely chopped (see Tip, page 000)

  • 8 cloves garlic, minced

  • 2 ½ cup packed brown sugar

  • ¾ cup molasses

  • 2 teaspoon dry mustard

  • 2 teaspoon sea salt

  • 1 teaspoon ground black pepper

Directions

  1. Rinse beans. In a large pot combine beans and 3 quarts of the water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or omit cooking step and soak beans in cold water overnight in a covered pot.) Drain and rinse beans. Return beans to the pot and add 3 quarts fresh water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain beans, reserving cooking liquid.

  2. Meanwhile, in a large skillet toast the ancho chiles over medium heat about 5 minutes or until lightly toasted and fragrant, stirring frequently. Let cool. Place peppers in a food processor; cover and process until very finely chopped.

  3. Preheat oven to 325°F. In a 5- to 6-quart pot combine onions, bacon, fresh chiles, and garlic. Cook over medium-high heat about 8 minutes or until onions are tender, stirring frequently. Stir in the drained beans, 4 cups of the bean cooking liquid (add water to make 4 cups if necessary), the ancho chiles, brown sugar, molasses, mustard, salt, and black pepper. Bring to boiling, stirring occasionally. Remove from heat. Cover and bake for 2 hours or just until beans are tender, stirring occasionally and adding water as necessary to maintain a saucy consistency.

  4. Ladle hot beans and sauce into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  5. Process filled jars in a pressure canner, at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 65 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks.

  6. To serve, place contents of one jar and 2 to 4 tablespoons water in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

Nutrition Facts (per serving)

264 Calories
2g Fat
53g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 264
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 226mg 10%
Total Carbohydrate 53g 19%
Total Sugars 31g
Protein 9g
Vitamin C 4.2mg 21%
Calcium 106mg 8%
Iron 2.7mg 15%
Potassium 650mg 14%
Folate, total 136.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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