Oklahoma Baked Beans

[cyalexa]

Oklahoma Baked Beans

Cindy Alexander

1 lb pinto beans, soaked overnight and drained

½ small onion, separated into petals

4 large epazote leaves

½ lb bacon, preferably Trader Joe’s uncured ends and pieces

1 medium yellow onion, finely chopped

1 14.5 oz can crushed tomatoes (or whole tomatoes, crushed in the pan)

1½ cups barbecue sauce, preferably Head Country® Original

½ cup brown sugar

¼ cup molasses

1 TB dry mustard, preferably freshly ground

3 tsp kosher salt, divided

⅛ tsp ground cloves, preferably freshly ground

¼ tsp freshly ground black pepper

¼ tsp Aleppo pepper

Preheat the oven to 250°F.

Rinse and drain the beans. Put them in a Dutch oven along with the epazote, onion petals, and enough water to cover generously. Bring to a boil. Cover and place in the oven. After 40 minutes check the water level, adding boiling water if necessary. Add 1½ tsp kosher salt, stir gently and return to oven until just tender, about 30 more minutes. Drain the cooked beans, reserving one cup of the bean cooking liquid.

Cook the bacon in the now empty Dutch oven over medium-high heat until it is well-browned but not crisp. Add the chopped onion, and cook, stirring occasionally, until soft. Using a spoon remove the fat from the pan. Add all of the remaining ingredients except the cooked beans and bring to a vigorous boil, stirring occasionally. Add the beans. As soon as the pot returns to a boil, cover it and place in oven. Bake until thick and fragrant, at least 2 hours. If possible, make in advance and reheat for service.