Perfect for a side dish for BBQ or indoor dining! I made these baked beans for a dinner party this summer and completely forgot to post the recipe . It’s not vegetarian friendly since I did use bacon and am afraid if you leave it out you would be leaving out an integral layer of flavor. These are sweet and delicious and you probably have most of the ingredients in your pantry. I love a well stocked pantry and always have canned beans, apple cider vinegar, ketchup, mustard, dark and light brown sugar and Worcestershire sauce. I used dark brown sugar but if you have light you can use. You’ll need thick-cut bacon and a medium yellow onion. I love when I use ingredients that I have in my house.
I saw this recipe on Valerie’s Home Cooking on The Food Network.
4 slices thick-cut bacon, roughly chopped
1 medium yellow onion, chopped
2 15 ounce cans Cannellini or Great Northern white beans
1/3 cup ketchup
1/3 cup dark brown sugar
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire Sauce
Kosher Salt and Freshly ground black pepper
Preheat the oven to 350 degrees.
Put the bacon in a large cold skillet and cook over medium heat until the fat renders and the bacon is almost cooked to a crisp. About 10 minutes.
Add the onion and cook, stirring occasionally , until the onion is softened, another 10 minutes or so. Add 1 can of the beans with their liquid. Drain and rinse the second can of beans, then add them to the skillet.
Add the ketchup, mustard, brown sugar, vinegar, Worcestershire, 1/2 teaspoon salt and a few grinds of the pepper mill. You’ll taste for salt and pepper again at the end of cooking.
Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thick and bubbly, about an hour.Taste for salt and pepper.
I cooked in my small Le Creuset from start to finish and served in my pot right to the table. Either way is fine.