Boston BBQ Beans

Name: Boston BBQ Beans
Ingredients: 800 g dried haricot beans, rinsed; 3 Tbsp sea salt; water, as needed; 1 Tbsp vegetable oil; 300 g bacon, coarsely chopped; 300 g onions, sliced; 0.5 tsp sea salt; 150 g green peppers, deseeded, diced; 2 jalapeño peppers, deseeded, finely diced; 2 Tbsp garlic purée; 800 g chicken stock, hot; 100 g ketchup; 150 g black treacle; 3 Tbsp yellow mustard; 2 Tbsp apple cider vinegar; 2 Tbsp hot sauce; 2 tsp celery salt; 0.5 tsp ground black pepper; 2 tsp paprika; 2 tsp chipotle chili powder; 1 tsp garlic granules; 1 tsp chilli powder; 0.5 tsp white pepper

Smoky, spicy bean dish originally from America. A fantastic side for BBQs.

Difficulty

Low

Time

420 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Attachments

Cooking Chef Stir Assist Clip KAT92.000BK

Ingredients

Servings

To prepare the beans

800 g dried haricot beans, rinsed
3 Tbsp sea salt
water, as needed

For the sauce

1 Tbsp vegetable oil
300 g bacon, coarsely chopped
300 g onions, sliced
0.5 tsp sea salt
150 g green peppers, deseeded, diced
2 jalapeño peppers, deseeded, finely diced
2 Tbsp garlic purée
800 g chicken stock, hot
100 g ketchup
150 g black treacle
3 Tbsp yellow mustard
2 Tbsp apple cider vinegar
2 Tbsp hot sauce
2 tsp celery salt
0.5 tsp ground black pepper
2 tsp paprika
2 tsp chipotle chili powder
1 tsp garlic granules
1 tsp chilli powder
0.5 tsp white pepper

Utensils

Bowl large, KCL96.004DG, KCL95.424SI, KCL95.004SI, Stir Tool, Stir Assist Clip

Instructions

Step 1

Add beans, salt and water into a bowl until the beans are covered.

Cover the bowl and let soak overnight at room temperature.

Step 2

Line a plate with paper towels.

Fit the Stir Tool and Stir Assist Clip.

Add oil into the appliance bowl and fit the splashguard.

Heat for 1 minute at 140ºC, speed Off, until hot.

Add bacon.

Cook for 8 minutes at 120ºC, on speed Stir 2, until browned.

Transfer the bacon onto the lined plate, leaving as much bacon fat in the bowl as possible.

Step 3

Add onion and salt into the appliance bowl and fit the splashguard.

Cook onions for 10 minutes at 120ºC, on speed Stir 2, until softened.

Add peppers, jalapeños and garlic.

Cook for 1 minute at 120ºC, on speed Stir 2, until combined.

Add chicken stock, the drained beans and the cooked bacon.

Cook for 1 hour at 95ºC, on speed Stir 4, until the beans have softened.

Add ketchup, treacle, mustard, vinegar, hot sauce, celery salt, black pepper, paprika, chipotle powder, garlic granules, chilli powder and white pepper.

Cook for 4 hours at 95ºC, on speed Stir 4, until thickened.

Step 4

Remove the splashguard.

Cook for 1 hour 30 minutes at 95ºC, on speed Stir 3, until the beans are tender, and the mixture thickened.

Tip: Check the beans halfway through and add a little stock or water if the consistency is thicker than you desire.

Serve.

Tip: If you would prefer less spice, you could half the jalapeño and hot sauce quantities. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months and reheat before serving.

You can also prepare this recipe* with:

Products

Cooking Chef XL KCL95.424SI

Cooking Chef XL KCL95.004SI