Vegetarian Baked Beans
2 tablespoons kosher salt
1 pound small dried beans, such as great northern or pinto beans, rinsed
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1 1/2 cups finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups reserved bean broth
1 1/2 cups (homemade) ketchup
2/3 cup dark brown sugar
1/3 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon BBQ 3001 (Penzey's Spice) or BBQ spices of your preference*
1 tablespoon hot sauce ( as many squirts as you need/want)
In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
Full Disclosure: Nope. I was not told to say or asked to say anything about how wonderful Penzey's 3001 BBQ spice is. I just like it. That's all. You can use what you want.
*BBQ SPICE CAST of CHARACTERS include:
cumin, paprika, chili powder, cayenne, celery salt, garlic, ... (what am I forgetting?)