Smoky Baked Beans (Originally Canary Baked Beans)

I remember the first time I tasted baked beans that truly sang to my soul. It was at a neighborhood barbecue, and a kind, elderly woman named Elena served up a pot of beans that had been simmering for hours. The smoky aroma alone was intoxicating, and the first bite was an explosion of flavor – sweet, savory, and undeniably comforting. These Smoky Baked Beans, inspired by that cherished memory and adapted from a unique recipe featuring canary beans, aim to recreate that same magic, bringing warmth and depth to your table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 35 minutes
• Servings: 6-8
• Yield: About 8 cups
• Dietary Type: Adaptable – See Variations

Ingredients

• 1 lb dried canary beans
• 1 large white onion, quartered
• 2 tablespoons vegetable oil
• 2 sprigs fresh epazote (or 1 teaspoon dried epazote, crumbled, if desired)
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 slices bacon
• 2 cups salsa (I like spicy)
• ½ cup beer
• 1 cup water
• 4 ounces pepper jelly (Spicy Habanero Jelly or your favorite)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon fresh cilantro or 1 tablespoon parsley
• 2 smoked turkey wings

Equipment Needed

• Large bowl
• 5-quart Dutch oven
• Colander
• Oven

Instructions

1. Begin by picking over the dried canary beans to remove any stones or debris.
2. Place the beans in a large bowl and soak them in cold water, ensuring the water covers the beans by at least 2 inches. Let them soak overnight. This step is crucial for softening the beans and reducing cooking time.
3. The next day, drain the soaked beans thoroughly in a colander.
4. In a 5-quart Dutch oven, combine the drained beans, vegetable oil, quartered white onion, and fresh epazote (if using). Add enough water to cover the beans by approximately 2 inches.
5. Simmer the mixture, covered, over low heat for 45 minutes to 90 minutes, or until the beans are almost tender. Check the water level periodically, adding more if needed to prevent the beans from drying out. The cooking time will vary depending on the freshness and quality of the beans.
6. Add the salt and continue to simmer the beans until they are just tender, about 15 minutes more. This final salting helps to season the beans evenly as they finish cooking.
7. Drain the beans in a colander, reserving a bit of the cooking liquid if desired.
8. Chop the bacon into small pieces. In the same Dutch oven, cook the bacon over moderate heat, stirring frequently, until browned and crispy. The rendered bacon fat will add a delicious depth of flavor to the beans.
9. Add the smoked turkey wings, cooked beans, salsa, beer, water, hot pepper jelly, paprika, cumin, salt, and pepper (to taste) to the Dutch oven.
10. Cook in a 325°F (160°C) oven, stirring occasionally, until most of the liquid has evaporated, about 30-60 minutes. The baking process allows the flavors to meld together beautifully, creating a rich and complex sauce.
11. Remove the turkey wings. You can either fight over them (as suggested!), or discard the skin and bones. Shred the turkey meat from the wings and add it back to the beans. The shredded turkey adds a lovely smoky and meaty element to the dish.
12. Serve hot with white rice.

Expert Tips & Tricks

• Soaking the beans is essential. Don’t skip this step! It not only reduces cooking time but also helps to remove indigestible sugars that can cause…well, you know.
• Don’t overcook the beans in the initial simmering stage. You want them to be almost tender, not mushy. They’ll continue to cook in the oven.
• Adjust the heat level. If you’re not a fan of spicy food, use a mild salsa and pepper jelly.
• For a richer flavor, use homemade chicken or vegetable broth instead of water in step 4.
• Make it ahead: These beans are even better the next day! The flavors have more time to meld together. Prepare them a day in advance and reheat before serving.

Serving & Storage Suggestions

Serve these Smoky Baked Beans hot as a side dish to grilled meats, cornbread, or coleslaw. They’re also fantastic as a hearty vegetarian main course served over white rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2 months. To reheat, gently warm on the stovetop or in the microwave, adding a little water or broth if needed to loosen the sauce. Do not leave at room temperature for longer than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	407 kcal	20%
Total Fat	25.5 g	39%
Saturated Fat	6.8 g	34%
Cholesterol	75.2 mg	25%
Sodium	762.8 mg	31%
Total Carbohydrate	22.4 g	7%
Dietary Fiber	2.1 g	8%
Sugars	13.4 g	N/A
Protein	21.7 g	43%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the bacon and turkey wings. Add a teaspoon of smoked paprika or a dash of liquid smoke to enhance the smoky flavor. Use vegetable broth instead of beer.
• Different Beans: If you can’t find canary beans, you can substitute navy beans, Great Northern beans, or pinto beans.
• Spice it up: Add a pinch of cayenne pepper or a chopped jalapeño to the beans for extra heat.
• Sweetness: If you prefer a sweeter baked bean, add a tablespoon of maple syrup or brown sugar.
• Herb Options: If you can’t find epazote, try using oregano or thyme.

FAQs (Frequently Asked Questions)

Q: What are canary beans, and where can I find them?
A: Canary beans, also known as Peruano beans, are small, yellow-colored beans with a creamy texture. They can be found in some Latin American markets or specialty grocery stores. If you can’t find them, navy beans make a good substitute.

Q: Can I use canned beans instead of dried beans?
A: While it’s best to use dried beans for the best flavor and texture, you can use canned beans in a pinch. Use about 6 cups of cooked beans and reduce the simmering time accordingly.

Q: How do I know when the beans are done?
A: The beans should be tender and easily pierced with a fork. The sauce should have thickened and reduced slightly.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can! After browning the bacon and adding the other ingredients to the Dutch oven, transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender and the sauce has thickened.

Q: What is epazote, and is it necessary?
A: Epazote is a Mexican herb with a unique flavor similar to coriander. It’s traditionally used in bean dishes to aid digestion. While it adds a distinctive flavor, it’s not essential. You can omit it or substitute with oregano or thyme.

Final Thoughts

These Smoky Baked Beans are more than just a side dish; they’re a celebration of flavor and tradition. The combination of smoky bacon, tender beans, and a touch of heat creates a truly unforgettable experience. I encourage you to try this recipe and make it your own. Feel free to experiment with different salsas, spices, and beans to create a dish that reflects your personal taste. Share your creations with friends and family, and let the warmth and deliciousness of these beans bring joy to your table. Enjoy!