Mexican - Baked White Beans 

White baked beans to go with mexican foods, especially chicken dishes.

To brine beans: Soak 2 lb (4c) navy beans in 3 qt bowl filled with water and 2 T salt stirred in very well, overnight (8-14 hours).  In the morning rinse them well.

In my 5 qt casserole style allclad pan
Saute 1 or 2 or 3 large onions in meat fat if you have it, or lard. Along with 1t salt. When they are golden and rich tasting add:

garlic
cumin
coriander
ancho chili powder
salt
brown sugar

Saute a few minutes to heighten flavors

Add drained brined beans and just barely cover with water.
Bring to a simmer.

Then bake with the lid on at 170* to 200* about 10 hours or at 250* about 6 hours.

At the end of the cooking time you can remove the lid and let some of the liquid cook off in the oven. Use convection 300*-400* depending on how fast you need it to happen. I like the beans with just a little syrup - like liquid left on them. That way they don't spread all over your plate when you eat them and all the flavor is in each bean!

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