These rootin’ tootin’ beans have a kick yet are not far from typical baked
beans.  We  prefer  to  cook  the  dried  variety  from  scratch  because  canned
beans contain so much sodium. To save some time, follow the quick-soak
method described on the bag of beans.


1 pound dried small red beans, picked over and rinsed
8 cups fi ltered water
3 thick strips bacon, diced
2 medium onions, chopped
2 large garlic cloves, smashed, peeled, and fi nely chopped
One 14-ounce can crushed tomatoes
1 cup Thick ’n’ Spicy Barbecue Sauce (page 211) or prepared
barbecue sauce


1. Soak the beans according to the package directions.
2. Rinse the beans and place in a 4-quart pot with 7 cups of water. Bring to a boil, reduce the heat, and simmer, partially covered with a lid, until the beans are tender, about 45 minutes. Let cool and then drain. Wipe out the pot.
3. Cook the bacon in the same pot over medium heat, stirring occasionally,
until  crisp,  about  5  minutes.  Add  the  onions  and  garlic  and  cook  over
medium- low  heat,  stirring  occasionally.  Stir  in  the  beans,  crushed  toma-
toes, barbecue sauce, and the remaining cup of water. Bring to a boil, re-
duce the heat to medium-low, cover, and simmer for 45 minutes, stirring
Cooks’ Notes
✤   Dried beans, like any vegetable, need to be washed before cooking. Pick
the beans over to remove any bits of debris before rinsing.
✤   If you’re really short on time, you can substitute three 19-ounce cans of
red beans or pinto beans (drained and rinsed) and go straight to step 3.