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Hickory House Baked Beans

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Chef Rick Bayless shared these original Hickory House recipes with Saveur Magazine in 2005. He told the magazine navy beans were used in the restaurant, but he preferred prefers pintos.

Serves 4 to 6

 

 

½ large red or green bell pepper

2 15-ounce cans, drained or 3 to 3½ cups drained cooked pinto or navy beans

1 cup barbecue sauce

2 tablespoon dark brown sugar

1 tablespoon worcestershire

Preheat oven to 375 degree. Stem and seed bell pepper, cut into quarter-inch pieces, and put into a 2-quart or 8” x 8” baking dish. Add beans, barbecue sauce, brown sugar, and half cup water to dish and mix well.

Drizzle worcestershire sauce on top. Bake until top is glazed-looking and browned, the beans start to peek up from the liquid, and the liquid is bubbling vigorously around the edges, 45-60 minutes. Let cool slightly before serving.

Source: Rick Bayless.

Cook’s notes: I used a cast-iron skillet, which reduced the cook time to 35 minutes. I also used one can of pinto beans and one can of navy beans. My vegetarian wife loved the exclusion of bacon, and I didn’t miss it at all.

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