Spicy Red Eyed Baked Beans

One summer time food that is needed at picnics, bbqs and other summer time meals is a good old serving of baked beans. This recipe will keep you happy as well as kick it up a notch as well. Hope you enjoy this recipe I found on fine cooking website

1 lb. dried pinto beans


3 Tbs. unsalted butter

1 medium onion, chopped

2 large cloves garlic, chopped

1 Tbs. ancho chile powder

1 tsp. chipotle chile powder

1 tsp. ground cumin

1/4 tsp. ground allspice

Freshly ground black pepper

6 cups lower-salt beef broth

1 meaty smoked ham hock

1 cup brewed coffee

1/3 cup mild molasses, such as Grandma's Original

1/3 cup ketchup

1 Tbs. Worcestershire sauce

2 sprigs fresh oregano

1 Tbs. bourbon (optional)

Kosher salt

If you cant soak beans overnight then put them in a 4 quart  saucepan and add enough cold water to cover them by 2 inches and bring to a boil. Remove from the heat and soak for 2 hours Drain beans and continue with the recipe.

Position a rack in the center of the oven and heat the oven to 300°F. Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the chile powders, cumin, allspice, and 1/2 tsp. pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.
Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using) and season the beans to taste with salt and pepper.

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