This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
. . . . .
Hey guys…it’s Robin! I know summer is already half over and Baked Beans tend to be a BBQ type item but really, baked beans can be enjoyed all year round.
Now, Baked Beans — this little side dish doesn’t normally get center stage. Let’s be honest, I think most people normally see baked beans at a picnic or at a smokehouse and tend to gloss over them. You may put some on your plate as a courtesy and have a bite here or there, but never really finish it because really there are so many other things to choose from that are more worth your while. So it came as a surprise when our sister April was planning a get-together with friends and was specifically asked to bring her baked beans. When I heard this I thought, “who puts such importance on baked beans? Seriously? Baked beans? This must be some magical recipe.”
I can tell you, yes, they really are THAT GOOD! So thanks April for showing me that baked beans really can be that good……and even be requested!!
So what makes them so special? Well, it must be that slight tang that makes the taste buds happy —but frankly, it also doesn’t hurt that there’s a full pound of bacon! Because let’s get real, have you ever heard anyone complain about having too much bacon?! ;)
This is a nice hearty Baked Bean recipe with a variety of bean textures. But don’t worry, this recipe is forgiving, so if you have picky eaters at the table, skip the variety and use what you and your family/company like best.
Mmmmmm….time to make another pot. Yum!
Okay, here is how to get your Bacon Beans, um… er….I mean Baked Beans started:
First, gather up your ingredients…
Chop the bacon into 1/2 inch -1/4 inch pieces.
If you have a dutch oven you can use that or use a frying pan and cook the bacon just until crisp. Remove the bacon and let drain on some paper towels. Reserve 1/4 cup of the bacon grease.
Saute the two diced onions in the bacon grease until tender. Add the 1/3 cup of vinegar, salt, 1 tablespoon ground mustard and the 3/4 cup brown sugar. Cook for a few minutes until well blended.
It should look like this — golden-y goodness.
It is now ready to add the drained cans of butter beans, white beans, and kidney beans, plus the full cans of pork and beans, and your BACON!
All right, now mix it all together and it is ready to cook.
If you are using a dutch oven go ahead a put it in the oven at 350 degrees for 1.5 hours. The dutch oven is nice because you use one pan for the whole process. However, if you don’t have a dutch oven you can put this in a 9X13 pan and cover with aluminum foil.
That. Is. It. It’s all done.
Not a lot of prep work or babying these beans…..but they turn out so delicious! The prep should only take about 15 minutes and that’s all you really have to do.
Also, if you can’t find butter beans (or don’t like them) you can use the white beans. In fact, you can use all white beans if you wanted. This recipe is pretty forgiving — and the different beans just give it a little depth and character.
Now go ahead and unexpectedly wow your family and friends with this — I dare you! ;)
Sweet & Tangy Baked Beans…with BACON! — Recipe card
Chop the bacon into 1/4 inch pieces. Cook them in a fry pan or dutch oven until crisp. Drain on a paper towel and reserve 1/4 cup of bacon grease in the pan. Over medium heat, saute the onions in the bacon grease until tender. Add the vinegar, salt, ground mustard, and brown sugar mix well and cook for a few minutes to dissolve the sugar. Take off the heat and add all the beans to the onion mixture, and your bacon, and mix well. Cover and bake in the oven at 350 degrees for 1 hour 30 minutes.