Everything we tried at Zazu Kitchen + Farm was delicious, including the cocktails (read more here), but the highlight of our lunch was the beans that came with the pulled pork sandwich. They were amazing, and tasted like a cross between chili and baked beans. Chef Coahan was kind enough to share the recipe.
To make these beans at home we used a Le Creuset dutch oven. We love cast iron, especially for things that cook a long time. We also love this, this, and this from Staub, and this less expensive option from Lodge.
As far as ingredients go, we always use and highly recommend Rancho Gordo beans. The recipe calls for barbecue sauce. You can either make your own or purchase pre-made. Our favorite is this one that we get at Olivier’s Butchery, we also love their “spicy ketchup for grown-ups.”
- 1 quart beans, rinsed and soaked overnight (or see how to cook in electric pressure cooker)
- 1 onion, peeled and halved
- 1 head of garlic, sliced horizontally through the center
- 3 cinnamon sticks
- ¼ cup ground cumin
- 2 Tablespoons ground coriander
- ¼ cup chili powder
- 1 cup bacon salt
- 1 cup maple syrup
- 1 cup BBQ sauce
- Add beans, onion, garlic, and cinnamon sticks to a dutch oven and cover with water by about 3 inches. Bring to a boil, then reduce to a simmer. Continue to simmer for 1-2 hours, until the beans are tender.
- Once the beans are mostly cooked but still slightly toothy, remove the onion, garlic, and cinnamon sticks, then add the remaining ingredients and stir to combine. Season with salt, and simmer for a few more minutes until the beans are perfectly cooked. Be careful not to overcook the beans.