First of all – sorry about the photo. The beans were half eaten before I’d even fetched my camera so this is a quick camera phone shot.
One of my best friends is a huge JD and Coke fan and I came up with this recipe when she visited recently. I’d cooked bourbon BBQ baked beans before and figured the coke would give it a neat twist. It works really well – the flavours of the JD and Coke just melt down into the background and give terrific depth of flavour. Of course all the alcohol disappears within seconds so perfectly fine for kids too. It’s really quick to prepare and very low maintenance once the cooking process starts.
I cooked these on my BBQ smoker underneath a few slabs of spare ribs that were slow smoking. This way the beans caught all the lovely smokey, porky, sweet, fatty juices as they dripped dripped down. This is the best way to cook them but you’ll still get terrific results just in a low oven or simmering away on the hob.
Here’s what you’ll need:
- 6 strips of thick cut bacon or pancetta cut into lardons
- 2 medium onions, coarsely chopped
- 1 red pepper, coarsely chopped
- 3 cans of haricot beans, drained (you can use dried beans soaked overnight and boiled for a couple of hours before you use them)
- 100g cup raisins
- 120g BBQ sauce
- 4 tablespoons treacle
- 75ml Jack Daniels (or any other bourbon really)
- 75ml coke
- 150ml water or stock
- 2 teaspoons dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
It’s a doddle to cook….
- Fry the bacon down until the fat renders out, remove the bacon leaving the fat in the pan
- Saute the onion and pepper in the bacon fat until soft.
- Sling everything else in and give it a good stir
As mentioned above, the best way to cook these is in a proper BBQ smoker underneath a slow cooking piece of meat 2-3hrs is perfect making sure you stir once or twice.
Otherwise cook uncovered oven at 150 degrees for 2-3 hrs stirring every half hour or simmer gently on the hob for 45 mins stirring regularly.
If it gets too thick – add more water. Too thin – cook for longer. You can spice it up by adding chipotle flakes or chilli powder too.
This is a hearty, warming side dish that will make a great accompaniment to all sorts of meals. For a real treat though, why not knock up a big pot of this and serve it on its own in paper cups with spoons on Bonfire Night!