8 servings
YouTube instructional video is at the bottom
What you’ll need
1 pound Navy beans
1 pound pork jowl bacon
1 pound chicken legs of thighs
1 pound cocktail smoked sausage
Salted butter
Tomato paste
Vinegar
Hickory liquid smoke
Mesquite liquid smoke
Molasses
Honey
Brown sugar
Mustard
Seasonings
Onion
Garlic
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Mesquite seasoning
Cayenne pepper
Tools you’ll need
9 by 13-inch standard glass or metal pan
Preparation of ingredients
Seasonings and bacon
Step 1- Chop half of a yellow onion and 1 clove of garlic until minced. Chop pork jowl bacon into small or medium-sized cubes.
Beans
Step 2- Place a small amount of navy beans into the palm of your hand. Sort and remove any broken or discolored beans. From there add the beans into a large pot filled with 8 cups water. Cover pot with lid and let beans soak for 6 to 8 hours or overnight.
Chicken pieces Part 1
Step 3- Add chicken pieces into a strainer and rinse with cold water. Trim any excessive fat from chicken parts and add chicken pieces into a medium-sized bowl. Add 1/2 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning and 1/2 teaspoon Chef Paul’s poultry magic. Coat seasonings onto chicken pieces with your hands and set aside.
Making the chicken stock
Preheat fire to medium heat.
Step 4- Spread 1 tablespoon of salted butter into a large saucepan. Add chicken pieces and let sear for 3 to 4 minutes on each side. From there add 8 cups water and cover saucepan with lid. Let simmer for 45 minutes.
Step 5- Turn fire off and add chicken stock along with the chicken pieces into a strainer with a medium-sized bowl underneath it. Place the strainer with the chicken pieces in it onto the side. You should have 3 1/2 to 4 cups chicken stock left in the medium-sized bowl.
Chicken pieces Part 2
Step 6- Remove the meat off of the bones of the chicken pieces. Examine the meat to ensure there are no bones present. Shredd or break apart the chicken meat and place into a small serving bowl and set aside.
Parboiling the beans
Preheat fire to medium heat.
Step 7- Heat the water in which the beans was soaked in. Let the beans simmer for 45 to 55 minutes. Make sure you taste the beans to see if they are tender. From there drain the beans into a mesh strainer and set aside to cool.
Making the barbecue sauce
Step 8- Add one 6 ounce can of tomato paste, 2 tablespoons vinegar, 1 1/2 tablespoons hickory liquid smoke, 1 1/2 tablespoons mesquite liquid smoke, 2 or 3 tablespoons molasses, 3 tablespoons honey, 1 teaspoon mustard, 1/2 cup brown sugar, 1/4 or 1/2 teaspoon salt, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, and 1/2 or 1 teaspoon mesquite seasoning. Stir with a whisk until creamy and smooth and set aside.
Sautéing the meat and seasonings
Preheat fire to medium heat.
Step 9- Add chopped pork jowl bacon into a large pot. Stir and let sauté for 9 minutes stirring occasionally. Add bacon into a mesh strainer with a small pan underneath it to catch the drippings. Leave 1 or 2 tablespoons bacon drippings in the pot and place it back onto your stove.
Step 10- Add 1 1/4 cups chopped yellow onion into large pot with the bacon fat and stir. Let sauté for 5 minutes stirring occasionally. Add 1 tablespoon chopped garlic, shredded chicken meat, 1/2-pound (8 ounces) cocktail smoked sausage and sauteed bacon cubes. Stir all ingredients together and let sauté for 4 minutes stirring occasionally.
Step 11- Add barbecue sauce, 3 1/2 cups chicken stock and 2 tablespoons salted butter. Stir all ingredients together and let get hot until butter melts about 2 to 4 minutes.
Step 12- Taste mixture to see if it’s at your desired taste and if not, you can add more seasonings or brown sugar to your liking. Once done turn your fire off and add parboiled navy beans and stir until combined.
Baking the baked bean mixture.
Preheat oven to 350 degrees.
Step 13- Add baked bean mixture into a regular standard 9 by 13-inch glass or metal pan. Carefully stir beans while in pan to ensure everything is evenly balanced in the pan.
Step 14- Place into a preheated 350-degree oven for 1 hour and 30 minutes. Once done, remove from oven. Let cool for 30 minutes to 1 hour before serving. For best results serve the very next day so the flavors can settle and increase overnight.
YouTube instructional video
