Last week, we shared chef Dean Fearing’s recipe for chili, which appears in his new cookbook, The Texas Food Bible. Today, we’re back for a second helping. Any patriotic Texan knows that beans don’t belong in chili, but they sure do taste good alongside burgers, hot dogs, and potato salad. Here’s Fearing’s take on baked beans. The recipe might be a little bit lengthier than most, but it really isn’t much harder to pull off—and it’s worth the extra effort, anyway.
The deep, rich flavor of these beans will take you straight outdoors, with a tin plate on your lap. This is a true Texas side dish—smoky, spicy, and complex, yet simple to pull together. It’s a terrific picnic, barbecue, or party dish!