I cannot believe we are leaving on Friday, it still seems so unreal. Our belongings are almost completely packed away in boxes around the house, and its strange to open drawers and cabinets to find that the item I am searching for is tucked away in one of the brown boxes that line our walls. It is so strange to think that we will soon be leaving this apartment we have inhabited for so long, that I will no longer frequent the same restaurants, or shop in the same stores, or climb in the same gym after the end of this week. While I am excited to leave and to move on to a new scene in a new town my years in Delaware have been some of the best and I will certainly miss this place.
Last night we had a going away party for Dustin and countless members of the climbing gym came out to see him off. Thank you to everyone who came out, your presence meant so much to Dustin and to myself! We have learned so much from knowing each and everyone of you and will carry that with us as we move on to our new home in Nashville. We certainly will miss you! Our door is always open to visitors.
Now, before I get to sappy, lets move on and speak a bit about today’s featured recipe. I don’t mean to toot my own horn, but these baked beans are pretty darn delicious. As the beans were simmering away in the oven the filled the home with the most amazing smoky sweet aroma. I could not wait to taste the final product! Like some other recipes featured here recently this one was inspired by a recipe in the June/July BBQ edition of Saveur and has been edited to meet our tastes. The initial recipe included significantly higher amounts of sugar which I reduced in the recipe below. If you prefer a sweeter dish feel free to adjust the amount of brown sugar to meet your liking.
Smokey Baked Beans with Kielbasa
1 lb. Smoked Kielbasa Cut into 1/2″ Round
10 Slices Bacon Cut into 1/2 Inch Strips
4 Cloves Garlic Minced
2 Medium Onions Diced
1 TBSP Thyme Minced
2 Cups Good Quality Barbeque Sauce (we used Trader Joe’s Kansas City Style BBQ Sauce)
3/4 Cup Dark Brown Sugar
1 Cup Beef Stock
1/4 Cup Molasses
1 TBSP Yellow Mustard
1 TSP Kosher Salt
4 15-oz. Cans Navy Beans Rinsed Well and Let Dry
1 16-oz. Can Whole Peeled San Marzano Style Tomatoes Crushed by Hand
Preheat oven to 300 degreese
Sear Kielbasa in a single layer in a small amount of oil in a pan on the stove (you may need to do this in batches.) Allow the sausage to brown, remove from pan with a slotted spoon and set aside.
Repeat the process with the bacon, browning in the bottom of the same pan and removing with a slotted spoon.
There should be around 4 TBSP of Grease in the bottom of the pan, if there is more remove excess with a spoon. Saute the garlic, onion, and thyme in the pan until translucent.
Add BBQ Sauce, Stock, Sugar, Molasses, Mustard, Salt and some good cracks of black pepper and allow to simmer. Add beans and stir gently. Break tomatoes into the pot by hand and stir again until just mixed. Taste for seasoning, remembering that the beans will reduce slightly, making the flavors stronger.
Put a lid on the pot and place in the oven, allow the mixture to bubble away in the oven for around 2 hours, removing the lid half way through baking.
Carefully remove the pot from the oven and taste for seasoning. Add additional salt and pepper as needed.