I'm not the biggest baked beans fan, hence I have never made them from scratch before. This weekend I was up for something new and it seemed like a fun experiment. Plus, I know how much my husband enjoys them. So, as per usual, I winged it based on what I happened to have on hand in the pantry.
I am pleased to say my spur of the moment idea was quite a success. Even our dinner guests gave the beans a thumbs up. I think it's fair to say that I can move baked beans into the "like" column.
FYI: The bacon, maple syrup, hot pepper sauce and pureed tomatoes were sourced locally. Since this was a last minute idea I used canned beans. Tsk, tsk I know, but in a pinch they sure are handy. If you're wondering, I use Eden Organic brand.
|I had a really tough time getting a good photo of these beans.|
But trust me, they taste way better than they look.
Bacon Baked Beans
- 6 pieces of bacon ends, diced (via Holbrook Farm Market)
- 1/2 yellow onion, diced
- 1, 14 oz. can of black beans, drained and rinsed
- 1, 14 oz. can of kidney beans, drained and rinsed
- 1/2 qt. cooked, pureed tomatoes (from my 2011 backyard garden)
- 1 Tablespoon Worcestershire sauce
- 1 1/2 Tablespoons spicy Dijon mustard
- 2 Tablespoons maple syrup (via Holbrook Farm Market)
- 2 Tablespoons brown sugar
- 3 hearty splashed of hot pepper sauce (Hoardable Hot Sauce Cruel & Unusual Punishment)
- Place oven rack in upper third of oven and pre-heat oven to 400 degrees Fahrenheit.
- Heat an oven-safe pot over medium heat and saute the diced bacon.
- When the bacon has rendered it's fat and crisped up, toss in the diced onion and saute until the onions are softened.
- Remove the pot from the stove.
- Stir in the rest of the ingredients.
- Cover the pot and put into the oven for about an hour.
- Remove from oven and transfer to a serving dish.
Do you made homemade baked beans? I'd love to know how you make them.