Zia Hatch Green Chile Boston Baked Beans
Up your Summer side game with a taste almost as old as America itself.
The idea of baked beans may seem bland until you've tried them the proper way. Add in our Hatch Green Chile and you'll want to make this for all of your Summer gatherings!
- 2 16oz cans Navy Beans
- 1/4-1/2 lb Slab of Bacon, cubed
- 1 Small Onion, peeled and diced
- 1/4 cup Molasses
- 1-2 tsp dry Mustard
- 1 tsp Thyme
- 1 jar Zia Hatch Green Chile
- 1 tsp Ground Black Pepper
1. Place your bacon in an oven safe large skillet. Cook on low heat for about 25-35 minutes until properly crisp. Do not drain fat, but do remove bacon when done, cube and set aside.
2. While the bacon is cooking, remove beans from their cans and strain over a medium sized bowl. Save liquid from the can and set aside. This will be used later.
3. Bring a small pot of water to a boil and add beans. The water level should be about 2 inches above them. Lower the heat and gently simmer, stirring occasionally, for about 30-40 minutes. Drain and remove the beans. Add the strained water into the original bowl of saved liquid from the can.
4. By now your bacon should be cooked and removed from the skillet. Cook chopped onion, stirring as needed, about 6-8 minutes until a golden color develops.
5. While onions are cooking, in a small bowl mix together molasses, dry mustard and black pepper. Pre heat oven to 325 degrees Fahrenheit.
6. Add beans into the pan along with the onions and pour molasses mixture over. Stir well.
7. Pour bowl of spare liquid over the beans until all of them are covered. If you have extra liquid, do not toss it but set aside. If you use it all, don't fret as you can always use hot water for the remaining steps.
8. Place pan uncovered into the oven and cook for 4-5 hours, checking in on it once per hour. and stirring the beans from the bottom up to the top. If the bottom beans begin to stick to the pan or burst prematurely, lower the heat a bit.
9. At hour 3, add cubed bacon as well as jar of Zia Hatch Green Chile. Stir well.
10. For hour 4 and 5, continue stirring. If the liquid is beginning to evaporate and the top beans are no longer slightly submerged, add remaining liquid mixture or in replacement, hot water.
11. When the beans are perfectly sauced without being soupy, remove from oven and place into a bowl. Serve and enjoy!
Want more delicious Hatch Chile Recipes? View more here!