Go Back
Print

Spicy Savory Beans

Spicy, but not too hot with rich full flavors and a hint of smoke.

Ingredients

  • 1 large White or Yellow onion, diced About 2 cups
  • 2 large Shallots, diced About 1 cup
  • 4 large Cloves garlic, minced
  • 2 Tbsp. Bacon fat
  • 4 slices Thick-cut bacon, diced
  • 1 Qt. Rich chicken stock Preferably home-made
  • 1 28 oz. Cento canned San Marzano tomatoes
  • 2 lbs. Great Northern beans Or bean of your choice
  • 3 big Sprigs fresh rosemary Keep it whole on the stem as it totally comes off while cooking. Remove the rosemary stems once fully cooked.
  • 4 Sprigs fresh thyme Same as above. Use whole and then remove stems when beans are cooked.
  • 3 Bay leaves
  • 8 Sprigs Italian parsley About 1 1/2 cups, chopped
  • 2 tsp. Crushed red chili pepper
  • 1/2 tsp. Coarsely ground black pepper
  • 1 Tbsp. Salt More if needed as the beans cook.
  • 1/4 tsp. Cumin
  • 1/2 tsp. Cayenne pepper
  • 1/2 tsp. Smoked paprika
  • 1 Tbsp. Liquid Smoke Like Wright's Hickory smoke
  • 2 Tbsp. Maple syrup
  • 1/2 Juice of 1/2 lemon

Instructions

  • Wash the beans and make sure there are no little stones. Soak the beans for a few hours. Drain and rinse.
    Heat 2 Tbsp. bacon fat in large, heavy-bottomed pan. Saute the bacon until soft, but not crisp.
  • Add onion and shallot and gently saute until they are soft and translucent; about 5 minutes.
  • Add the garlic and cook another 1 or 2 minutes.
  • Add the beans, tomatoes, chicken stock, and all other ingredients. With the back of a wooden spoon or rubber spatula, break up the whole tomatoes. They, too will disappear once the beans are cooked, but this helps develop flavor.
  • Bring to a boil and then reduce heat and simmer, covered for another 2 hours. You may need to add more chicken stock if the beans drink up all that is there.
  • The beans should be tender, but not mushy. Cooking time may take longer if your beans are old. Once they have reached the right doneness, add the parsley, freshly squeezed lemon juice. Adjust seasoning for salt and other spices. Simmer another 20 minutes.
  • Serve in bowls drizzled with olive oil if you like or garnished with parsley. These beans were so flavorful we just ate them as they were!

Notes

This sounds like a lot of ingredients, but if you measure and mix together all of the dry spices before you begin it will speed things up. The maple syrup helps to balance all the flavors and the liquid smoke and smoked paprika give these beans just the right amount of smokiness.