Baked Beans
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 slices bacon (thick cut, cut into ½ inch pieces)
- 1 yellow onion (finely diced)
- 1 green bell pepper (diced)
- 4 15oz cans navy beans
- 3 tablespoons molasses
- ½ cup brown sugar
- ¼ cup ketchup
- 1 teaspoon dry mustard (or 1 tablespoon Dijon mustard)
- 2 teaspoons garlic powder
- ¼ cup distilled or cider vinegar
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Method
- Preheat the oven to 325°F/160°C, and adjust oven rack to lower-middle position.
- In a skillet, cook the bacon for a few minutes until it’s partially/half cooked. Remove and drain on kitchen towels. Use the bacon grease (about 2 tablespoons) to sauté the onion and bell pepper until soft (about 5 minutes).
- Add the beans, and remaining ingredients including molasses, brown sugar, ketchup, dry mustard, garlic powder, vinegar, salt, and pepper. Cook for 2 more minutes then remove from heat.
- Grease a 9x13 inch casserole dish, and add the bean mixture to the dish.
- Top with bacon.
- Bake for about 2 hours. The sauce consistency should be similar to pancake syrup.
- Remove from the oven, and let it sit for 10 minutes before serving (the sauce will thicken a little).