Alton Brown Cooks Food

Ingredients

• 0.5 tsp Cumin Seed (toasted)
• 0.5 tsp Black Pepper Flakes (toasted)
• 1 tsp Celery Seed (toasted)
• 0.25 cup Light Olive Oil (high‑temperature neutral oil)
• 0.25 tsp Black Pepper (freshly ground for dressing)
• 1 tsp Kosher Salt (for dressing)
• 0.25 cup Rice Wine Vinegar
• 0.25 cup Apple Cider Vinegar
• 1 tsp Dijon Mustard (smooth)
• 3 Tbsp Granulated Sugar
• 3 large Carrots (grated on large holes of box grater)
• 1 medium Onion (thin half‑moon slices for slaw)
• 3.5 lb Cabbage (white cabbage, shredded fine (≈1/16 inch))
• 0.5 cup Kosher Salt (for brine)
• 0.5 cup Granulated Sugar (for brine)
• 1 lb Great Northern Beans (dry) (soaked 6‑8 hrs)
• 1 lb Smoked Bacon (cut into 1‑inch pieces)
• 0.6 lb Onion (for beans) (roughly chopped)
• 2 large Jalapeño Peppers (stem removed, seeded, diced)
• 0.33 cup Molasses
• 0.25 cup Tomato Paste
• 0.25 cup Dark Brown Sugar
• 1 tsp Black Pepper (for beans)
• 2 tsp Kosher Salt (for beans)
• 0.5 tsp Liquid Smoke
• 0.5 tsp Cayenne Pepper
• 1 tsp Urfa Biber (Turkish smoked chili)
• 2 cup Reserved Soaking Liquid (from bean soak)
• 2 cup Chicken Stock
• 2.5 lb Red Bliss Potatoes (waxy, red‑skinned)
• 1 Tbsp Kosher Salt (for boiling)
• 1 large Celery Stalk (diced)
• 0.5 cup Red Onion (roughly chopped)
• 3 large Garlic Cloves (minced)
• 0.25 cup Cornichon Pickles (about 8 small pickles, diced)
• 1 Tbsp Fresh Tarragon (chopped)
• 0.25 cup Fresh Parsley (chopped)
• 1.5 Tbsp Apple Cider Vinegar (for potatoes)
• 0.75 cup Mayonnaise (full‑fat)
• 0.5 tsp Kosher Salt (for potato dressing)
• 0.5 tsp Black Pepper (for potato dressing)
• 1 tsp Dried Mustard Powder

Instructions

1. Toast Spices for Coleslaw Dressing

   Place 0.5 tsp cumin seed, 0.5 tsp black pepper flakes, and 1 tsp celery seed in a small skillet with 0.25 cup light olive oil. Cook over medium‑low heat, stirring, until fragrant (1‑2 minutes). Remove from heat and let cool.

   Time: PT2M

2. Prepare Coleslaw Dressing

   In a sealable jar combine 0.25 tsp ground black pepper, 1 tsp kosher salt, 0.25 cup rice wine vinegar, 0.25 cup apple cider vinegar, 1 tsp Dijon mustard, 3 Tbsp granulated sugar, and the cooled oil‑seed mixture. Seal and shake vigorously for 30 seconds.

   Time: PT3M

3. Grate Carrots and Slice Onion

   Using the large holes of a box grater, grate three large carrots. Thinly slice one medium onion into half‑moon pieces. Transfer both to a large bowl.

   Time: PT8M

4. Shred Cabbage

   Quarter a 3.5‑lb white cabbage, remove the core, and shred using a mandoline set to ~1/16 inch with the hand guard. Transfer shredded cabbage to the bowl with carrots and onion.

   Time: PT7M

5. Brine Cabbage Mixture

   Add 0.5 cup kosher salt and 0.5 cup granulated sugar to the bowl. Toss thoroughly to coat all vegetables. Let sit for 15 minutes to draw out moisture.

   Time: PT15M

6. Rinse and Dry Cabbage

   Rinse the brined vegetables under cold water, discarding the salty liquid. Spin in a salad spinner (or pat dry with towels) until as dry as possible.

   Time: PT5M

7. Marinate Slaw in Dressing

   Transfer the dried vegetables to a zip‑top bag, add the coleslaw dressing from the jar, seal removing excess air, and gently massage to coat. Refrigerate for at least 1 hour before serving.

   Time: PT1H

8. Soak Great Northern Beans

   Place 1 lb dry beans in a large pot, cover with water 2 inches above beans, and let soak 6‑8 hours (or overnight). Reserve the soaking liquid.

   Time: PT8H

9. Render Bacon and Sweat Aromatics

   Drain and rinse soaked beans. In a 6‑qt Dutch oven over medium heat, add 1 lb chopped smoked bacon and render fat (≈5 minutes). Add 0.6 lb chopped onion and 2 diced jalapeños; sauté until softened (≈5 minutes).

   Time: PT10M

   Temperature: medium

10. Add Sweeteners and Spices

    Stir in 0.33 cup molasses, 0.25 cup tomato paste, 0.25 cup dark brown sugar, 1 tsp black pepper, 2 tsp kosher salt, 0.5 tsp liquid smoke, 0.5 tsp cayenne, and 1 tsp Urfa biber. Cook 3 minutes until combined.

    Time: PT3M

    Temperature: medium

11. Add Liquids and Simmer

    Pour in 2 cup reserved bean soaking liquid and 2 cup chicken stock. Stir, bring to a gentle simmer (do not boil).

    Time: PT5M

    Temperature: medium

12. Bake Beans – First Half

    Cover the Dutch oven with its lid, place in a pre‑heated oven at 250 °F, and bake for 3 hours.

    Time: PT3H

    Temperature: 250°F

13. Stir Beans Mid‑Cook

    Remove the pot, give the beans a gentle stir, then return to the oven for another 3 hours.

    Time: PT2M

    Temperature: 250°F

14. Cool Beans

    After the total 6‑hour bake, let the beans cool to room temperature (several hours) before refrigerating or serving.

    Time: PT2H

15. Boil Potatoes

    Place 2.5 lb red Bliss potatoes in a pot, cover with cold water by ½ inch, add 1 Tbsp kosher salt, and bring to a gentle boil. Cook 15 minutes or until interior reaches 200 °F.

    Time: PT15M

    Temperature: boiling

16. Cool, Peel, and Cube Potatoes

    Drain potatoes, transfer to an ice‑water bath, then peel using a kitchen towel. While still warm, cut into rough cubes and place in a zip‑top bag.

    Time: PT10M

17. Season Potatoes with Vinegar

    Add 1.5 Tbsp apple cider vinegar to the bag of potato cubes, seal, and gently toss. Let sit at room temperature for at least 6 hours (overnight preferred).

    Time: PT6H

18. Prepare Potato Salad Dressing

    In a bowl combine 0.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp dried mustard powder, and 0.75 cup mayonnaise. Mix until smooth.

    Time: PT5M

19. Assemble Potato Salad

    Add the seasoned potatoes, 0.25 cup diced cornichon pickles, 1 Tbsp chopped tarragon, 0.25 cup chopped parsley, 0.5 cup diced red onion, 1 cup diced celery, and 3 minced garlic cloves to a large bowl. Fold in the mayonnaise dressing gently with a spatula.

    Time: PT5M

20. Final Chill

    Cover the potato salad and refrigerate for at least 2 hours before serving to allow flavors to meld.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cumin Seed: ground cumin
• Instead of Black Pepper Flakes: freshly ground black pepper
• Instead of Celery Seed: celery salt
• Instead of Light Olive Oil: vegetable oil, canola oil
• Instead of Kosher Salt: sea salt
• Instead of Rice Wine Vinegar: white wine vinegar
• Instead of Apple Cider Vinegar: white vinegar
• Instead of Dijon Mustard: whole grain mustard
• Instead of Granulated Sugar: honey (less)
• Instead of Carrots: jicama
• Instead of Onion: shallot
• Instead of Cabbage: red cabbage
• Instead of Great Northern Beans (dry): navy beans, cannellini beans
• Instead of Smoked Bacon: salt pork, smoked turkey bacon
• Instead of Jalapeño Peppers: serrano pepper
• Instead of Molasses: dark corn syrup
• Instead of Tomato Paste: crushed tomatoes (reduced)
• Instead of Dark Brown Sugar: light brown sugar
• Instead of Liquid Smoke: smoked paprika (less)
• Instead of Cayenne Pepper: hot sauce
• Instead of Urfa Biber: Aleppo pepper
• Instead of Chicken Stock: vegetable stock
• Instead of Red Bliss Potatoes: Yukon Gold potatoes
• Instead of Celery Stalk: green onion
• Instead of Red Onion: white onion
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Cornichon Pickles: sweet pickle relish
• Instead of Fresh Tarragon: dried tarragon (1 tsp)
• Instead of Fresh Parsley: cilantro
• Instead of Apple Cider Vinegar (for potatoes): white vinegar
• Instead of Mayonnaise: Greek yogurt (half)
• Instead of Dried Mustard Powder: prepared mustard (1 tsp)

Equipment Needed

• Small Skillet
• Jar with Lid
• Box Grater
• Mandoline with Hand Guard
• Large Mixing Bowl
• Salad Spinner
• Heavy‑Enamel Cast Iron Dutch Oven (6‑qt)
• Oven
• Thermometer
• Knife
• Cutting Board
• Zip‑Top Bag
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Tongs
• Kitchen Towel
• Colander

Critical Steps — Do Not Skip

• Toast spices without burning
• Brine cabbage thoroughly and rinse well
• Render bacon and sweat aromatics before adding beans
• Bake beans low and slow for 6 hours total
• Shred cabbage with mandoline using hand guard
• Peel warm potatoes and season with vinegar promptly
• Fold mayonnaise dressing gently into potato cubes

Chef Tips from the Video

• Toast the spices in oil for extra depth; you can grind them after cooling for a smoother dressing.
• If you don’t own a mandoline, a sharp chef’s knife works—slice thinly and then stack and cut into strips.
• A splash of liquid smoke adds authentic BBQ flavor without actual smoking the beans.

Troubleshooting

Storage

Refrigerator: Coleslaw: up to 1 week in airtight container. Baked beans: up to 5 days, reheated gently. Potato salad: up to 4 days, keep chilled.

Freezer: Baked beans freeze well for up to 3 months; thaw before reheating. Coleslaw and potato salad do not freeze well.

Room temperature: Serve all three dishes at room temperature for 2 hours max during a picnic.

Make-Ahead Tips

• Coleslaw can be made a day ahead; keep dressing separate until just before serving.
• Baked beans improve in flavor after 24 hours; store in refrigerator and reheat gently.
• Potato salad tastes best after overnight refrigeration; the vinegar soak helps potatoes stay firm.

Frequently Asked Questions