Dr. McCoy's Tennessee Smoked Baked Beans

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Sitting around the campfire at Earth's Yosemite National Park, Dr. McCoy cooked up his old family Tennessee recipe for smoked baked beans.  As McCoy said, smacking his lips the way country doctors were wont to do on planet Earth hundreds of years ago, "You can't replicate these, Jim.  They have to be simmered low and slow".
2 cups dried pinto or red beans, soaked for 2 hours & drained
1/2 lb Canadian bacon, coursely chopped
1 small white onion
2 Tbs molasses
2 Tbs honey
1 1/2 Tbs mustard seeds
1/2 cup apple cider vinegar
1 cup beef stock
1 Tbs Worcestershire sauce
2 tspns salt
1 tspn liquid smoke
1. Cover beans with water and boil for about 2 hours, reducing heat to a low boil for the last 1/2 hour, until they are tender.
2. Preheat oven to 300F
3. In a cast iron skillet or dutch oven, brown the bacon
4. Drain the beans & reserve 1 cup of the bean stock
5. Add all ingredients to the bacon, including the bean stock you reserved and stir thoroughly
6. Cover tightly, preferably with cast iron lid, and bake for 1 hour at 300F
7. Reduce heat to 200F and bake another 7 1/2 hours
8. Increase heat to 275F and cook for 1/2 hour
9. Serve
Servings: About 2
Origin: Modified from The Star Trek Cookbook

For a faster version, use canned beans, drained.  Skip steps 1 & 6-8.  Instead, cover tightly and bake at 250F for 3 hours.

For an even faster version, use canned beans and cook at 350F for 1 hour.

You can also use a slow-cooker.

Don't try to just use any old pot and simmer them on the stovetop though, the flavor really suffers.
Meal   DinnerCuisine   Southern
Dish   Main DishCooking Method   Baked
Main Ingredient   Beans/LegumesStyle   One Dish Meals
Prep Time   more than 2 hoursCooking Time   more than 2 hours
Features   Dairy-Free, Diabetic-Friendly, High-Fiber

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