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Savory Baked Pit Beans with Smoked Brisket Recipe for Perfect Molasses Glaze

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A comforting dish featuring tender navy beans baked with smoky brisket and a rich molasses glaze, perfect for gatherings and game days.

Ingredients

Scale
  • 2 cups dried navy beans, soaked overnight
  • 1 lb smoked brisket, chopped
  • ½ cup molasses
  • ¼ cup packed brown sugar
  • 2 tbsp Dijon mustard
  • ⅓ cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • Salt and black pepper to taste
  • 4 cups water or broth

Instructions

  1. Rinse 2 cups of dried navy beans under cold water. Place them in a large bowl and cover with 4 inches of cool water. Let soak overnight or for at least 8 hours.
  2. Preheat the oven to 325°F (163°C).
  3. In a medium bowl, whisk together ½ cup molasses, ¼ cup packed brown sugar, ⅓ cup ketchup, 2 tbsp Dijon mustard, and 2 tbsp apple cider vinegar until smooth. Set aside.
  4. Heat a tablespoon of oil in a Dutch oven over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
  5. Drain and rinse the soaked beans, then add them to the pot with the sautéed onions and garlic. Pour in 4 cups of water or broth.
  6. Stir in 1 tsp smoked paprika, ¼ tsp cayenne pepper, and salt and black pepper to taste. Bring the mixture to a gentle simmer on the stovetop.
  7. Add 1 lb chopped smoked brisket into the pot and stir to distribute evenly.
  8. Pour the prepared molasses glaze over the bean mixture and gently mix through for an even coating.
  9. Cover the Dutch oven with a lid and bake in the preheated oven for 2 to 2½ hours, stirring every 30 minutes until beans are tender and glaze is thick and sticky.
  10. If the beans look too dry during baking, add a splash of water or broth. Taste and adjust seasoning with salt and pepper before serving.

Notes

Do not skip soaking the beans overnight to ensure even cooking and creamy texture. Stir beans every 30 minutes during baking to prevent sticking and promote even glaze coating. Use good quality smoked brisket for best flavor. For vegetarian option, substitute brisket with smoked tempeh or mushrooms and use vegetable broth. If short on time, simmer beans on stovetop for 1 hour after soaking, then finish baking in oven.

Nutrition

Keywords: baked beans, smoked brisket, molasses glaze, comfort food, barbecue, potluck, smoky beans, savory beans

Find it online: https://chrisfeasts.com/savory-baked-pit-beans-with-smoked-brisket-recipe-for-perfect-molasses-glaze/