A classic side dish for the grill. The dried beans make this dish stand-out.
1 pound dried pebble, navy, cattle, moro, tepary or yellow indian woman beans
1/2 c. molasses
1/4 c. brown sugar
2 c. ketchup
2 Tbls. Dijon mustard
1 sprig rosemary
2-3 slices bacon, optional
Salt and freshly ground black pepper
Soak beans overnight. Next, rinse and place in a large stock pot. Cover with water and add a generous amount of salt. Bring to a boil then let simmer for about 2 hours, adding water if needed. (If you do not have time to soak the beans, you can still make this recipe – however, the cooking time may be a little longer, depending on the type of beans). Note: Save about 1 cup of the cooking water to thin the sauce and add to beans if they become dry when baking.
Preheat oven to 375 degrees. Place beans in a casserole-style dish. In a bowl combine molasses, brown sugar, ketchup and mustard. Add a little of the reserved water to thin the mixture just a bit, not too watery. Pour over the beans and mix. Stir in rosemary sprig and, as an option, place a few slices of bacon on the top of the beans for extra flavor. Put in the oven and cook for about 45 minutes to 1 hour until beans are bubbling and liquid has thickened, checking occasionally so that the beans to not become too dry. Add more reserved liquid, if needed. Let cool for about 15 minutes before serving. They can be served hot or at room tempearature.
Tip: We like to order our dried beans from Rancho Gordo, which has the best variety of heirloom beans.
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