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Jack Daniels Baked Beans Recipe

Updated on October 30, 2013

Vote for Jack Daniels Baked Beans

5 stars from 5 ratings of Baked Beans

Beanie Babies: an ode to beans

I'm spilling the beans

I'm runnin' my mouth,

I'm posting a method

famous down South

---where whiskey's

> the water <

wetting the beans,

& though they're not magic

they are good cuisine,

worth mountains!

Not foothills

---of beans just by rights,

but don't bother counting

this dish fits a tight

---budget, and waistline

since beans pack a punch!

Filling you up

at dinner or lunch,

so head down to Beantown!

and get full of beans!

of vigor and vim!

(and things in between)

since if you're not careful

when prepping this fruit,

it brings stalk-less magic

& makes you go toot!

The Results!

Source

The Ingredients:

Recipe in Rebus:

Bring navy beans to a boil in a pot of salted water. Let simmer for several minutes, and drain water. Repeat, but this time when beans come to a boil, cover and remove from heat. Let stand OVERNIGHT
Bring navy beans to a boil in a pot of salted water. Let simmer for several minutes, and drain water. Repeat, but this time when beans come to a boil, cover and remove from heat. Let stand OVERNIGHT
drain & rinse
drain & rinse
left to right, top to bottom, carrot and apple prep
left to right, top to bottom, carrot and apple prep
left to right, top to bottom, shallot & garlic prep
left to right, top to bottom, shallot & garlic prep
slice, seed, flatten green bell peppers, and place on foil
slice, seed, flatten green bell peppers, and place on foil
broil until nearly black
broil until nearly black
slice, seed, flatten red bell peppers, and place on foil
slice, seed, flatten red bell peppers, and place on foil
broil until nearly black
broil until nearly black
peel off skins easily with a paring knife
peel off skins easily with a paring knife
...like so....
...like so....
chop to big dice--go to Vegas--crap out and come back! Set aside...;)
chop to big dice--go to Vegas--crap out and come back! Set aside...;)
Saute apple chunks in sizzling veggie oil
Saute apple chunks in sizzling veggie oil
covered!
covered!
when they are pleasantly brown, or alarmingly black, remove and set aside for now
when they are pleasantly brown, or alarmingly black, remove and set aside for now
In the same pan, splash a little extra oil, and saute shallot bits...
In the same pan, splash a little extra oil, and saute shallot bits...
covered also! this is the basic caveat for this recipe. To preserve liquid...
covered also! this is the basic caveat for this recipe. To preserve liquid...
when shallots are translucent, add carrot bits
when shallots are translucent, add carrot bits
simmer for a bit--you guessed it--covered...
simmer for a bit--you guessed it--covered...
add garlic last--do NOT replace cover. Just as soon as this sizzles, add---
add garlic last--do NOT replace cover. Just as soon as this sizzles, add---
Jack! As much or as little as you like--cook it off...
Jack! As much or as little as you like--cook it off...
add molasses
add molasses
add brown sugar
add brown sugar
add red wine vinegar
add red wine vinegar
salt to suit...
salt to suit...
cayenne the same...You are officially done with the "slurry" Remove from heat, and set aside for now
cayenne the same...You are officially done with the "slurry" Remove from heat, and set aside for now
Meanwhile, back in Beantown. Add the plain tomato sauce.
Meanwhile, back in Beantown. Add the plain tomato sauce.
add the reserved, cooked apples
add the reserved, cooked apples
add the "slurry" and mix well
add the "slurry" and mix well
grab a 9 X 13 casserole dish--use some non-stick cooking spray if you like...
grab a 9 X 13 casserole dish--use some non-stick cooking spray if you like...
Bake for an hour at 350. Let sit for about 5 minutes, dish it up and serve!
Bake for an hour at 350. Let sit for about 5 minutes, dish it up and serve!

Cook Time

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves 6-note: cook time doesn't include soak time

Ingredients

  • 1 lb navy beans, dried
  • 3 red bell peppers
  • 3 green bell peppers
  • 4 gala apples
  • 2 (14 oz) cans tomato sauce
  • 1 cup shallots
  • 2-3 carrots
  • ¼ - ½ cup Jack Daniels
  • 1 cup brown sugar
  • ½ cup red wine vinegar
  • 1-2 TBSP. molasses
  • 6-8 garlic cloves
  • salt to taste
  • 1 tsp. cayenne pepper

How to Do It:

  1. The biggest trick to this recipe is noticing it's essential to begin it the day prior. So, a day before you'd like to make this, place 1 lb. dried navy beans in enough water to cover adn then some, and bring to a boil. Let boil for a few minutes, then drain water. Replace water, and bring beans to a boil again--this time, though, remove from heat, cover and let stand 12-24 hours. (at room temp)
  2. Okay. That's out of the way! Now, drain the beans, and rinse well. Set these puppies aside for now.
  3. On to the good stuff: prep your apples and carrots as shown in the diagram--a fine dice on the carrots, and the peeled apples in mouth-size chunks...Tip: I leave the peels on the carrots for added nutrition, since once they are all diced up, it's impossible to detect. Set the prepped apples & carrots aside for now.
  4. Peel and dice shallots & garlic, keeping these components separate. Set aside.
  5. Slice, seed and flatten green bell peppers onto a sheet of foil.
  6. Place under broiler until skins are pretty much black.
  7. Slice, seed and flatten red bell peppers onto a sheet of foil.
  8. Place under broiler until skins are pretty much black.
  9. Easy to peel the skins away with a sharp paring knife, and delicate touch!
  10. Dice pepper strips into large chunks, and set aside. (a very popular place in this recipe!)
  11. On to prepping the sauce. Heat veggie oil to sizzling in pan, and add apple chunks.
  12. Cover! Cook until golden brown--or burned to hell--your choice! Once they are done they go to that Twilight Zone "aside" place, as well. :)
  13. In same pan, cook shallots until translucent.
  14. Covered, naturally.
  15. Add carrots.
  16. Cover.
  17. When these have simmered for a few minutes, add garlic bits. This time the cover is NOT replaced. Just as soon as you hear this sizzle-->
  18. Add Jack Daniels! As much or as little as you like, and cook until alcohol cooked off.
  19. Add molasses...
  20. Add brown sugar. I am assuming you know enough to stir after each addition...? Mmm?
  21. Add red wine vinegar. Simmer for about 5 minutes.
  22. Add salt to suit...
  23. the same with the cayenne pepper! Okay, this "slurry" is officially done, so remove from heat, and set it aside. (I'll wait while you slip through the portal and back...;)
  24. On to the beans! In a cooking kettle, add the plain tomato sauce to the beans. Stir--der-de-der!!
  25. Now add the slurry, mixing incredibly well. :)
  26. Grab a 9 X 13 casserole dish, and pretreat with non-stick cooking spray if desired.
  27. put the beans in this, and cook for one hour at 350.
  28. Remove. Let sit for about 5 minutes. Dish it up, and enjoy the concert--er--dinner!!

Add some green veggies, and you are stylin' & profilin'!

Source

Comments

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    • Just Ask Susan profile image

      Susan Zutautas 3 years ago from Ontario, Canada

      What a creative way to introduce a recipe. I love beans so I'll be pinning your recipe to try real soon.

    • Vacation Trip profile image

      Susan 3 years ago from India

      Awesome hub with so many pics. Thanks for sharing. Voted up.

    • My Cook Book profile image

      Dil Vil 3 years ago from India

      Hey Charron, pics are life to your yummy hub... Thank you for sharing the same. That looks delicious.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      As usual a wonderful hub with nice presentation and lovely pictures! With the added attraction of the poem, it becomes all the more creative.

      Thanks for sharing the details, voted up and pinned!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      Great vegetarian recipe with all kinds of vegetables :-) And top it with some Jack Daniels :-))) Great pictures to illustrate your well organized recipe.... just fantastic! Thank you so much!

      Voted up, useful, awesome and delicious!

      PS : do you remove the skin of the peppers because it taste better without it?

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Thanks, crafty Kid! I am hoping you get this--I never seem to respond correctly--meaning, a little "reply" box pops up after I post in THIS box...I obviously have "beans for brains" when it comes to commenting...de-de-der. :)

      The Jack Daniels does add a certain cache, doesn't it...:) It's a good add-in for BBQ sauces for just that reason! Sounds so serious and all. Have a great day!!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Thanks, crafty Kid! I am hoping you get this--I never seem to respond correctly--meaning, a little "reply" box pops up after I post in THIS box...I obviously have "beans for brains" when it comes to commenting...de-de-der. :)

      The Jack Daniels does add a certain cache, doesn't it...:) It's a good add-in for BBQ sauces for just that reason! Sounds so serious and all. Have a great day!!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hello, Chitrangada! Wow, thank you! i don't know if I have ever been pinned before--and that goes back to high school...;) I am so pleased you liked it, and again, grateful for your kindness! I hope your week is Friday wonderful all week. :)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      The pictures make'a me look good! :) When in doubt, I add a jpeg, hehe. I just know that when i looked for a recipe for beans years ago, I just couldn't figure out the soaking method to assure they wouldn't crunch. I think this pictorial/recipe makes that a no brainer. Thank you for taking time to comment; it makes me beam with cookish pride. :)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      And it is such an easy recipe for all that...just a lot of steps. I bet you have a super interesting spin on this dish! or maybe another legume...I will have to pop in and look. :) Have a great rest of your week, Vacation Lady--and i hope you are on one even now!! :)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Susan!

      They are so good, aren't they? Like oatmeal, they are as tasty as their additions...:) and thank you especially for pinning the lil legumes. They are calling out: thank you!! In tiny bean voices...:)

    • profile image

      xbbpreset 3 years ago

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    • sprickita profile image

      sprickita 3 years ago from Reno

      YUM, cant wait to give it a go many thanks 4 spillin the beans u rock!

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