Monday, June 13, 2016

Baked Beans

Red beans, black beans, limas... I love 'em all.  I've got to say, though, that my favorite type of beans to make and eat has got to be these baked beans.  Hearty with just a touch of sweetness, they are the perfect accompaniment to just about any meat-heavy entree.  (And I've been known to eat a bowl for breakfast... don't judge.)

Adapted from Allrecipes

4 slices bacon
1 onion, diced
2 (28 oz) cans baked beans
3 tbsp molasses
3 tbsp prepared mustard
1/3 cup ketchup
1/3 to 1/2 cup brown sugar, packed (I err on the side of less sugar)

1.  Preheat oven to 350.
2.  Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown.  Drain and set aside.
3.  In a large bowl, combine beans, molasses, mustard, ketchup, brown sugar, onions, and crumbled bacon.  Mix well and transfer to a 2 quart casserole dish.
4.  Bake in preheated oven, covered, for 1 hour.  Uncover and bake for an additional 30 minutes.  (If you prefer a drier, stickier sauce, you can extend the uncovered bake time to up to one hour.)
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