Prep 20 mins
Cook 24 hrs
I like using Guinness in savory dishes, particularly those that are slow-cooked. This summer, I came up with this recipe for baked beans and they were a big hit. Given that this year is the 250th anniversary of Guinness, I thought I'd share and make it slightly more Irish, if not in tradition (these are much sweeter than Irish/British beans), then in ingredients, by making the whiskey Jameson. Feel free to use any whiskey you like (same with the beer actually) and they're still great. For those looking for a non-alcoholic beer substitution, try O'Doul's Amber, which is a really useful cooking beer that happens to be non-alcoholic. I buy my onions pre-diced and frozen and my garlic pre-diced in a jar. Note that this recipe is made to fill my large oval crock pot and will NOT fit in the standard round ones. Split in half for that.
- 85.04 g salt pork
- 453.59 g diced onion
- 44.37 ml garlic (diced)
- 907.18 g dried great northern beans
- 3 (1233.20 g) can beer (Guinness stout)
- 2 (822.13 g) can diced tomatoes
- 170.09 g can tomato paste
- 56.69 g whiskey (Jameson, Maker's Mark, Jim Beam, etc)
- 453.59 g pork sausage
- 473.18 ml brown sugar
- Dice up the salt pork and saute until brown.
- Remove the pork and put into the crock pot, leaving the grease in the pan.
- Saute the onions and garlic in the pork fat until brown.
- Remove the onions and garlic to the crock pot.
- Brown the sausage and add it to the crock pot.
- Add the rest of the ingredients to the crock pot.
- Cook on low for at least 12 hours, but I prefer 24 hours.