Stovetop “Baked” Beans

It was a cold, windy weekend here in New York. My husband and I had to huff it home in the pouring rain Friday night after we went out for some delicious Thai food in Williamsburg. I was wearing canvas sneakers, of course, so by the time I got home my shoes and socks were complete soaked, as were my jeans and my jacket. It was not very much fun! At the same time, though, it was kind of fun, because that would never have happened in Arizona, as we had cars and never really experienced much weather because we would go straight from the house to the car to our destination. Our new place in Queens, however, is 8 short blocks from the subway, so you get the full effect of crappy weather, as well as beautiful weather, like today, which is supposed to be sunny and 62 degrees. Thank goodness, because I’m going into the city to get my hair cut today!

When the weather is dreary, there’s nothing I love more than a comforting meal that you can eat from a bowl that also doubles as a hand warmer! These stovetop “baked” beans do exactly that. Now, usually, you get everything together and then allow the beans to simmer in the pot while in the stove for two hours or so, but I was really hungry and wanted it done a bit quicker than that! I had made beer can chicken the night before, so I used the leftovers from that to make this. After soaking and simmering the beans, all I had to do was throw everything together and wait for 1 hour while the flavors melded together and the chicken fell right off the bone. The taste of these beans are beyond words, to be honest. My husband is never hugely taken aback by anything I cook (he’s spoiled), but he looked at me and said, “These are freaking delicious!” If that’s not a big compliment, I don’t know what is. What boy doesn’t love barbecue beans, though? These beans were just a tiny bit spicy (thanks to the chipotle chilies), tangy, and sweet, which is just how barbecue should be, I think. This was also my first time using dried beans, if you can believe it. I always thought that it was such a pain to have to soak beans overnight, but it was really, really easy and all you have to do is know that you’ll be making something with them the next day! Someone commented on a post here a week or so ago asking if I knew that some types of canned beans had high fructose corn syrup in them, and I was pretty surprised! I decided to try my hand at dried beans, because that way I can completely control the sodium and other additives in what I’m eating. All you have to do with dried beans is soak them for at least 8 hours, or overnight, and then boil them for 20 minutes or so before you add them to whatever you’re cooking. That’s not so bad, right? And if it’s better for you and your family, it’s worth the tiny bit of extra effort. Kramer and I ate these as a meal on their own, which was super filling and a joy to eat, but these would also make a great side dish at your next get together.


Stovetop
Your ingredients.

Stovetop
Combine your sauce ingredients, which consist of the brown sugar, molasses, maple syrup, Worcestershire sauce, paprika, and tomato paste. Set aside.

Stovetop
Heat two tablespoons of olive oil in a large pot, then add in the sliced onions and garlic and cook over medium heat for 5 minutes.

Stovetop
When you dice your chilies, make sure you include the sauce that sticks to them, as well as the seeds.

Stovetop
Add in the sauce, chicken, chilies, bacon, beans (after having drained and boiled them for 20 minutes), pepper, and 1 cup of chicken broth. Stir to combine and bring to a boil. Reduce the heat to a simmer, and allow to cook for about an hour, stirring every 10 minutes or so. Add in more chicken broth if needed.

Stovetop
Taste for seasoning, remove the chicken bones (if necessary), and enjoy!

Stovetop

Stovetop "Baked" Beans
Cook time: 
Total time: 
Serves: 5-6
 
Ingredients
  • 2 cups leftover chicken, shredded (you can also just boil chicken thighs/breasts and shred them or just drop them in the pot and the meat will just fall off the bone if you use a thigh or drumstick)
  • 2 tablespoons olive oil
  • 5 cloves of garlic, minced
  • 1 white or yellow onion, thinly sliced
  • 1 pound kidney beans, soaked for 8-10 hours (or overnight)
  • 10 slices bacon, cut into bite-sized pieces and cooked
  • 3 chipotle chilies in adobo sauce, minced (including the sauce that sticks to them and the seeds; also, I used 5 chipotle chilies because I like things VERY spicy. Start with 2 chilies and see how you do, then add more if you like.)
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 3 tablespoons pure maple syrup
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 3 tablespoons tomato paste
  • 1 to 1½ cups low-sodium chicken broth
  • ½ teaspoon ground black pepper
Instructions
  1. Make sure you soak your beans for 8 hours or overnight. Then, decide what kind of chicken you're going to use (you can also use pork). I used a drumstick and breast from some leftover roasted chicken that I made the night before, but you can also use rotisserie chicken or boil some chicken thighs or breasts for 20 minutes or so, until cooked. The breasts you'll need to shred, but after they're cooked, you can just drop the thighs into the pot with everything and the meat will fall right off the bone (this is what I did). The bones will also add some additional flavor to the beans.
  2. Combine your sauce ingredients, which consist of the brown sugar, molasses, maple syrup, Worcestershire sauce, paprika, and tomato paste. Set aside. Drain your beans and add them to a medium sized pot. Fill the pot with just enough water to cover the beans, then bring to a boil and cook for 20 minutes. Drain and set aside.
  3. Heat two tablespoons of olive oil in a large pot, then add in the sliced onions and garlic and cook over medium heat for 5 minutes. When slightly softened, add in the chicken, sauce, chilies, bacon, beans, pepper, and 1 cup of chicken broth. Stir to combine and bring to a boil. Reduce the heat to a simmer, and allow to cook for about an hour, stirring every 10 minutes or so. Add in more chicken broth if needed.
  4. Taste the beans and adjust for seasonings (I added in a dash more Worcestershire sauce). Remove the chicken bones (if necessary) and enjoy! Serves 5-6 as a meal.

 

21 Responses

  1. Lynn says:

    Great recipe! I’m always looking for new ways to utilize leftover roast chicken or turkey and this makes a nice change of pace (and who doesn’t love baked beans?)

  2. Jen says:

    I just never get sick of beans, but I’m weary of baked beans. These, however, I might try and might like.

    And look on the bright side, canvas shoes when wet can be tossed in the washer and dryer. I wear them purposely when it’s raining to avoid hand cleaning suede. bleh.

    • Sydney says:

      Jen: That’s very true! I do prefer to wear my Doc Martens when it’s raining though, those things are impenetrable. I also have a nice pair of rain boots, but they kind of start to hurt after I wear them for a few hours.

  3. Memoria says:

    Woah. The close-up shots of the beans are killing me!! I love how plump the beans look. I must try this out. Thanks for sharing!

  4. Mel says:

    If you ever decide to make beans and need to quick soak them, depending on how big they are, you can also boil/simmer them gently for a few hours from their dried state.
    I have noticed this is more likely to result in more skins breaking but when I am starving or really craving something it never deters me.

  5. Marinda says:

    I had hubby make baked beans from scratch last week. The recipe come from the first years of Food and Wine and is a wonderful recipe. It makes a huge batch, keeps forever and freezes well. Savory and warming and satisfying, it’s the perfect comfort food.

  6. Juliana says:

    Oh! Love baked beans and even better “stove” method…honestly never made from scratch, will definitely try it 😉

  7. Angela Mears says:

    Mmmm. This looks AWESOME. Baked beans were one of my first-ever food loves. You know, beans on toast. Fried egg. This really brings me back. Love the chicken in there… Nothing better on a rainy day.

  8. Laura says:

    Hi! This looks really good! I have a question though. I live in Moscow and I can only get dried pinto beans. Do you think those would work as well? Thanks! I love your site!

  9. Noble says:

    There’s a difference between chipotle chilies, and chipotle peppers. I found that out the hard way. Use chilies or else you’ll need a bath towel after a bowl of these.

  10. Noble says:

    Nix that last review. Turns out there is no difference. Just used 5 peppers which was way too much. Start with 1, maybe 2. I don’t see how anyone can eat this with 5 peppers. It turned into battery acid. This is coming from a guy who goes through a bottle of tabasco a month.

    • Sydney says:

      Noble: I guess I like things really, really spicy, haha. I’ll edit the recipe to let people know, though! Thanks for the head’s up.

  11. Rachel says:

    I agree with Noble, we made these when my father and brother came to visit, and none of us could finish one serving without having a large glass of water nearby. The other flavors were nice though – will definitely make again with 1 or 2 chilies.

    • Sydney says:

      Rachel: I’m sorry that it was too spicy! I guess I really need to reconsider what my tastes are when I write a recipe! Thanks to you both for letting me know; it helps me in the future, it really does!

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