I don’t know about you, but the only time I eat baked beans is when I have takeout barbeque. Why is that? Every single time I order it, I get baked beans and cole slaw as my side. Yet when I make barbeque at home, I don’t even consider baked beans. I think of them as some sort of mysterious ingredient laden casserole that takes hours to cook. I could not have been further from the truth.
I found this recipe in Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food) and it could not have been easier. I was of course completely lured in by the bacon on the top.
Boston Baked Beans
- 1/2 cup unsulfured molasses
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 3 cans (15 1/2 ounces each) navy beans, drained and rinsed (I used beans from my freezer stash)
- coarse salt and fresh ground pepper
- 1 large onion, halved and sliced 1/4 inch thick
- 4 slices bacon, halved crosswise
Preheat the oven to 375. Combine the molasses, ketchup and mustard. Add the beans, and season with salt and pepper, stir to combine.
Spoon into a 2-3 quart covered baking dish (I admit, I stirred and combined all in the same dish, which is why my dish looks so messy). Scatter the onions over the beans and place the bacon on top in a single layer.
Bake covered for 30 minutes. Uncover and bake for 30 to 40 more minutes to crisp the bacon. Let cool for about 5 minutes. Stir well and serve.
This will be my entry for Foodie Friday at Rainbridge Farms!
This will be my entry for Cookbook Sundays!