Formaggio Kitchen Baked Beans
Formaggio Kitchen Cambridge hosts a classic sidewalk BBQ in front of the store from April through October where we serve up award-winning ‘cue and all the trimmings.
For our baked beans we usually use navy beans, but Rancho Gordo beans would be a wonderful touch for the home cook.
The trick to perfect baked beans is slow cooking. we usually cook them for 10-12 hours to develop a wonderful caramel crust. The truth is baked beans are actually extremely easy to make. The less you fuss with them, the better they'll come out.
1 lb dried beans
3 thick slices of bacon cut into large strips
1/2 cup chopped onion
1 clove garlic, minced
3/4 cup ketchup
1/2 cup molasses
3/4 cup brown sugar
1 TBS Worcestershire Sauce
1 TBS Yellow Mustard
1 TBS Chili Powder
2 TBS FK BBQ Rub
Salt to taste
1 Dried Mediterranean Bay leaf
1. Rinse and soak beans overnight
2. Put beans in pot with onion, bacon, and bay leaf. Fill with enough water to cover beans by an inch. Bring to a slow boil and add salt when boil commences. Gently boil beans until just tender.
3. Meanwhile combine all other ingredients to create your bean sauce and set aside.
4. Drain beans, saving some of the liquid. Transfer beans to an oven-safe pot, mix in your bean sauce, and half of your reserved liquid if needed. Put beans into a 275F oven right from a boil. Cook, stirring every so often, until a dark, slightly charred look on the top is acquired.
Note: If your beans need more liquid, add the other half of your reserved liquid and stir until incorporated.