Epic Ace Kickstart Baked Beans

Epic Ace Kickstart® Baked Beans

INGREDIENTS

FOR THE BEANS

• 1 pound dried navy beans, soaked overnight
• 6 strips thick-cut bacon, cut into thin lardons
• 1 Tablespoon Morrell lard
• 2 medium red onions, diced
• 6 cloves garlic, finely minced
• 1 red bell pepper, diced
• 2 Anaheim/Hatch green chiles, stemmed, seeded, diced
• 1 cup roasted tomato puree
• 3 tablespoons yellow mustard
• 3 tablespoons tomato paste
• 3 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup dark brown sugar, packed
• 1-1/2 Tablespoons Better Than Bouillon Beef
• 1 Tablespoon Ace Kickstart®
• 3 cups water

LET’S GET COOKING

1. Soak your beans under at least 4” of water overnight.
2. Drain the beans and set aside.
3. Dice everything up.
4. Preheat your oven to 300°F
5. In a large, thick-bottomed pot with a lid, cook the bacon with in the lard until it's very crispy, then add the vegetables and sautee until soft and the onions are taking on color and giving off liquid to clean up the bottom of the pot.  Turn off the heat.
6. Add the beans and remaining ingredients to the pot, mix well, and cover, leaving just a tiny gap to let steam out.
7. Place the pot into the oven and set a timer for 60 minutes.
8. Stir the pot every 60 minutes and check for water level and bean tenderness.  Add water as needed.
9. Ours took about 3-1/2 hours to cook thoroughly.
10. When the beans are tender, but still holding shape, remove them from the oven, and they’re ready to serve.