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Boston Baked Beans with
Chipotle Peppers
Chipotle Peppers
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Chipotle chili peppers make a great substitute for high-fat bacon or salt pork in this classic bean recipe. Look for chipotle peppers - dried, smoked jalapeño peppers - in your supermarket produce section or in Hispanic markets. 2 chipotle chili peppers, rinsed* 1 pound dried navy beans or Great Northern beans (about 2 ½ cups), rinsed and picked over for stones and shriveled beans 8 cups cold water 8 cups water 1 cup chopped onion (about 2 medium) ¼ cup firmly packed dark brown sugar ¼ cup molasses ¼ cup reduced-calorie maple-flavored syrup 2 tablespoons Worcestershire sauce 1 tablespoon dry mustard ½ teaspoon salt ¼ teaspoon pepper Using a sharp knife, slit open chili peppers and remove seeds and stems. Place peppers in a Dutch oven. Add beans and cold water to chili peppers. Bring to boil over the high health. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak beans and chili peppers overnight in covered Dutch oven.) Drain and rinse beans and chili peppers, discarding liquid. Finely chop chili peppers. Return beans and chili peppers to same pot. Add 8 cups fresh water and onion. Bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, for about 1 ¼ hours, or until tender. Drain bean mixture, reserving liquid. Preheat oven to 300 degrees F. In same pot, combine drained bean mixture and remaining ingredients except bean liquid. Stir in 1/2 cup of the reserved bean liquid. Transfer to a 2-quart casserole dish. Bake, uncovered, for 1 hour. Stir beans. Bake, stirring occasionally, for 30 to 60 minutes, or until desired consistency. If mixture becomes dry, stir in additional reserved bean liquid. *Hot chili peppers contain oils that can burn your skin, lips, and eyes. Wear rubber gloves or wash your hands thoroughly with warm, soapy water immediately after handling peppers.
Published: Sept. 30, 2008
Source: American Heart Association Low-fat, Low-cholesterol Cookbook, Clarkson Potter Publishers, New York.  Top of Page |
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