Barbecue Baked Beans with Red Spice

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Join me in celebrating Juneteenth with 18 other Black culinary creators. This year, we are honoring 19 Black American cookbook authors by recreating their recipes, amplifying their work, and sharing our connections to Freedom Day. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US announced in 1865. Share these recipes with your family and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2022 on Instagram.

A full list of recipes featured in this year’s Juneteenth Cookout can be found at the end of this post.


Barbecue Baked Beans

Juneteenth is always a time of reflection for me. It allows me to make space to honor the struggles and triumphs of my ancestors. As with many families, food was a central part of my own family history. For Juneteenth, I take time to learn about the origins of some of my favorite recipes and draw connections between how the dishes of my family are connected to the greater Black experience. And this year what is clearly resounding is how important it is to have this opportunity for freedom to be who we are and to celebrate our excellence in ways that still honor our roots.

When I think about freedom and the Black food experience, I feel that visibility, expression, and innovation are extremely important. That’s why for this year’s Juneteenth Cookout collaboration I was honored to reimagine the “My Messy BBQ Baked Beans” recipe from one of my favorite cookbooks “Son of a Southern Chef” by Lazarus Lynch. As a member of LGBTQ+ community, “Son of a Southern Chef” was one of the first cookbooks I had the pleasure of purchasing from a Black chef from my community. His vibrant photography and inventive takes on recipes of his childhood showcase how he is able to bring his full self to his food. The authenticity and whimsy he brings to each of his recipes empowers me to be more bold and unapologetic in the content I bring forth.

What I love most about “Son of a Southern Chef” is how Lazarus’ love and affection for his parents, his family history, and his upbringing in New York are woven into each and every recipe. He speaks passionately about how his infatuation with cooking was ignited by his father. This story touched me as my own father and I share a love for cooking. In fact, my intention in choosing the “My Messy BBQ Baked Beans” recipe was due, in part, to it being baked beans being one of own father’s signature recipes.

Lazarus’ “My Messy BBQ Baked Beans” recipe is simple to make and packed full of flavor. It features Great Northern beans, crispy bacon, and a sweet and tangy bbq sauce made from scratch. In honor of Juneteenth, I made some optional additions including green peppers to represent the prosperity of Africa and its people. Along with this, I’ve added some additional red spices to signify the blood that was shed (and continues to be shed) on our pathway to freedom.

INGREDIENTS FOR BARBECUE BAKED BEANS WITH RED SPICE

  • Great Northern Beans or Navy Beans: Great Northern beans are central to this dish because they are large and mild in flavor, allowing the other sweet and smoky elements to really shine! Navy beans (although smaller and denser) are a fantastic alternative and mimic more traditional baked beans recipes.
  • Smoked Bacon: The base of this recipe is bacon fried until crispy. For this recipe, my favorite types of bacon to use are either Applewood Smoked Bacon or Hickory Smoked Bacon. They provide a nice smoky undertone to the completed dish. Be sure to choose a quality thick-cut bacon as it renders more fat. Another pro tip is to start the bacon in a cold pan before turning the burner to medium-high heat. This allows the bacon to cook more evenly and to get a consistent crisp.
  • Barbecue Sauce: This recipe combines dark brown sugar, apple cider vinegar, ketchup, yellow mustard and dark molasses to make a sweet and tangy barbecue sauce. Alternatively, if you don’t have all of these ingredients you can use 3/4 cups of your favorite barbecue sauce as a substitute.
  • Red Spice: Because the color red is so important to Juneteenth, I’ve added some additional red spices to add an extra punch of flavor to this dish. While the original recipe only calls for chili powder, I’ve included smoked paprika and cayenne pepper as optional.
  • Green Bell Peppers: Another color that holds importance to Juneteenth is green. It represents the fertility and prosperity of Africa and its people. In honor of this color, I’ve added green bell pepper, which is also a common ingredient in many southern dishes. I’ve also included green onions as an optional garnish.

Barbecue Baked Beans with Red Spice Recipe

Inspired by “My Messy BBQ Baked Beans” Recipe found in Son of a Southern Chef by Lazarus Lynch

Serves: 4 -6, Prep Time: 5 minutes, Total time: 40 minutes

Ingredients

  • 5 Slices Smoked Bacon, Chopped
  • 1 Yellow Onion, Finely Chopped (about 1 cup)
  • 1 Green Bell Pepper, Chopped
  • 4 garlic cloves, Chopped
  • Four (15-ounce) cans Great Northern Beans, Drained and Rinsed
  • 1 ½ Cups Low Sodium Chicken Stock (plus more as desired)
  • ¼ Cup Dark Brown Sugar
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Ketchup
  • 2 Tablespoons Yellow Mustard
  • 1 Tablespoon Dark Molasses
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Smoked Paprika (optional)
  • ¼  Teaspoon Cayenne (optional)
  • ¼ Teaspoon Salt
  • Green Onion for Garnish (optional)

Instructions

  1. Preheat the oven to 400 Degrees.
  2. In a dutch oven, cook bacon over medium-high heat until crisp and fat has rendered. Approximately 6 to 8 minutes.
  3. Add onion, garlic, green bell pepper, and garlic to the pot and cook until soft, stirring occasionally. Approximately 5 minutes.
  4. In a small bowl whisk together brown sugar, apple cider vinegar, ketchup, mustard, and molasses until well combined to make a barbecue sauce.
  5. Add beans, chicken stock, barbecue sauce, chili powder, smoked paprika, cayenne, and salt to the pot and stir.
  6. Transfer pot to oven and bake uncovered until the beans are saucy and thick, about 30 minutes.
  7. Carefully remove from the oven and stir. If you prefer looser beans, add more chicken stock (about 1/4 cup at a time) until you reach desired consistency.
Barbecue Baked Beans with Red Spice

Barbecue Baked Beans with Red Spice

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 10 minutes

Ingredients

  • 5 Slices Smoked Bacon, Chopped
  • 1 Yellow Onion, Finely Chopped (about 1 cup)
  • 1 Green Bell Pepper, Chopped
  • 4 garlic cloves, Chopped
  • Four (15-ounce) cans Great Northern Beans, Drained and Rinsed
  • 1 ½ Cups Low Sodium Chicken Stock (plus more as desired)
  • ¼ Cup Dark Brown Sugar
  • 3 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Ketchup
  • 2 Tablespoons Yellow Mustard
  • 1 Tablespoon Dark Molasses
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Smoked Paprika (optional)
  • ¼ Teaspoon Cayenne (optional)
  • ¼ Teaspoon Salt
  • Green Onion for Garnish (optional)

Instructions

  1. Preheat the oven to 400 Degrees.
  1. In a dutch oven, cook bacon over medium-high heat until crisp and fat has rendered. Approximately 6 to 8 minutes.
  2. Add onion, garlic, green bell pepper, and garlic to the pot and cook until soft, stirring occasionally. Approximately 5 minutes.
  3. In a small bowl whisk together brown sugar, apple cider vinegar, ketchup, mustard, and molasses until well combined to make a barbecue sauce.
  4. Add beans, chicken stock, barbecue sauce, chili powder, smoked paprika, cayenne, and salt to the pot and stir.
  5. Transfer pot to oven and bake uncovered until the beans are saucy and thick, about 30 minutes.
  6. Carefully remove from the oven and stir. If you prefer looser beans, add more chicken stock (about 1/4 cup at a time) until you reach desired consistency.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 510mgCarbohydrates: 20gFiber: 3gSugar: 10gProtein: 7g

Juneteenth Virtual Cookout 2022 Full Recipe List

Purple and White Potato Salad prepared by Big Delicious Life from the book Sweet Potato Soul

Jam Cake prepared by Britney Breaks Bread from the book Jubilee 

Mini Red Velvet Cake by Chenée Today from the book Life Is What You Bake It 

Soy Lime Beef Stir Fry by Coined Cuisine from the book Cooking Solo

Pinto Beans with Smoked Neck Bones by Cooks with Soul from the book Bludso’s Bbq Cookbook

Black Pepper Strawberry Slab Pie by Dash of Jazz from the book Watermelon and Red Birds

Buffalo Cheezy Sweet Potato Fries by Flights and Foods from the book Unbelievabley Vegan 

Grilled Pork Porterhouse Steaks  by Food Fidelity from the book Rodney Scott’s World of BBQ: Every Day Is a Good Day

Jamaican Beef Patty by Her Mise En Place from the book My America: Recipes from a Young Black Chef

Grilled Cheese Sandwich with Spicy Vegetable Relish by Kenneth Temple from the book In Bibi’s Kitchen

Red Velvet Cake with Blackberry Frosting by Lenox Bakery  from the book Grandbaby Cakes

Very Strawberry Shortcake by Mekio And The Dish from the book The New Orleans Cook Book

Pig-Pickin’ Cake by My Sweet Precision from the book Cheryl Day’s Treasury of Southern Baking 

Blackberry Peach Crumble Pie by Peaches2Peaches from the book Carla Hall’s Soul Food

African Soul Rice Salad with Crispy Collards by Savor & Sage from the book The Cooking Gene

Grape-Tarragon Spritzer by Sense and Edibility from the book Black Food: Stories, Art, and Recipes from Across the African Diaspora

All-Green Everything Salad w/ Creamy Sage Dressing by That Green Lyfe from the book Vegetable Kingdom

Rum Rum Punch by This Worthey Life from the book The Red Rooster Cookbook

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