Baked Beans
Tangy, saucy, smoky, and outrageously delicious, my Baked Beans with bacon recipe is one you'll want to bookmark and make all summer long!
Servings: 10
Ingredients
- 3/4 pound (340g) bacon divided
- 4 15-ounce cans Bush's original baked beans
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1/3 cup (80g) ketchup
- 2 tablespoons (30ml) Worcestershire sauce
- 1/4 packed cup (50g) brown sugar
- 2 tablespoons (30g) brown mustard
Instructions
- Preheat oven to 325°F and set the rack to the middle level.
- Take approximately 1/3 of the bacon strips and chop them into pieces. Heat a large pan to medium heat and saute the bacon until it renders most its fat. Add the onion to the pan and cook it until golden and translucent. Add the garlic and cook for another ~2 minutes or until golden.
- Mix in the beans, brown sugar, ketchup, Worcestershire sauce, and mustard and bring to a simmer. Once simmering, remove the pan from the heat.
- Pour the contents into a 9x13" baking dish and top with the remaining strips of bacon. Bake for 90-120 minutes or until the bacon is crisp. Enjoy!
Video
Notes
- Type of beans. Any variety of baked beans will work. We used Bush's original baked beans.
- Cooking time. Go by looks instead of exact timing, but anywhere from 90-120 minutes should be about right. The bacon should be cooked and the moisture will have evaporated resulting in the beans being lower in the dish and a ring will be left around the side of the dish. See the pic above.
- Leftovers. Baked beans can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 356kcal | Carbohydrates: 45.8g | Protein: 17.5g | Fat: 12.6g | Saturated Fat: 3.5g | Cholesterol: 28mg | Sodium: 971mg | Fiber: 6.8g | Sugar: 23.1g | Calcium: 73mg | Iron: 3mg
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