Baked beans fromscratch how to#

Common practice usually forbids salt at this step, but the truth is that soaking in salt water actually results in creamier beans and helps keep the skins from breaking apart during the long cook on top of adding additional seasoning. I used an equal amount of three bean varieties-great northern, pinto, and small red beans-to get a pound total, which I then soaked in salted water overnight. So I began my journey here with dried beans, opting for a variety because I really loved how different beans added additional flavor and texture in Mike Mills' recipe. There's no doubt the from scratch beans have a depth of flavor and more tender bean than the recipe that starts with a series of cans.

Having made both bean recipes for years now, it was easy for me to pick out the best aspects of each and add my own stamp on it to get me closer to my desired end result.

Baked beans fromscratch how to#

So how to solve that? Make my own recipe! Both have their own unique qualities, and while either recipe stands up against almost every side of beans I've gotten in a barbecue joint, neither really represents my most ideal barbecue bean. The recipes are radically different, one begins with dried beans and requires almost a day from start to finish, while the other utilizes canned beans and can be completed in just over an hour. Since then, I've relied on two recipes to serve me well throughout the years- Alton Brown's Once and Future Bean and Mike Mills' Tangy Pit Beans. Barbecue beans have been a staple at The Meatwave pretty much since its inception.