Campfire Beans
Courtesy of Culinary Graham Dodds at Epic F&B (The Statler)
YIELD – 4 cups/servings
INGREDIENTS:
Step 1:
- 1 cup white beans (soak overnight, drain well)
- To cover – chicken stock
- ½ tablespoon
Step 2:
- 3.5 oz bacon
- 1 cup yellow onions (small die)
- 2 teaspoons bbq spice
- 2 each garlic cloves (sliced)
- ½ can Lonestar beer
- 2 oz maple syrup
- 2 oz light brown sugar
- 1 oz mustard
- ¼ oz Worcestershire
- ½ cup tomatoes (small dice)
- ¼ cup bean cooking liquid
- 1 teaspoon Kosher salt
PROCEDURE:
Step 1:
1. In a pot, combine the beans, chicken stock to cover and salt. Bring to a light simmer and cook for about 1.5 hours until tender and creamy. Add more stock if needed to keep the beans covered.
2. Remove from heat and drain the liquid. Spread the beans into hotel pans to cool. Set aside. Reserve 4 cups of cooking liquid for step 2.
Step 2:
1. Render the bacon until slightly crispy. Drain the fat and return bacon to the pan.
2. Add the onions, BBQ spice, and garlic and cook until translucent and soft.
3. Deglaze with the beer. Most of the liquid should be cooked off but not completely dry at the bottom of the pan.
4. Add the maple syrup, brown sugar, mustard, Worcestershire, and tomatoes. Bring to a light simmer.
5. Add the reserve bean cooking liquid and salt and bring to a simmer until it becomes thicker. Remove from heat and pour into pans to cool.
