March 19, 2012

Baked Beans

We tried these from Pioneer Woman's site. They are from someone else but, hello, these are so great! I of course altered the recipe to suit us, mostly by using dry beans we made ahead of time instead of baked beans. Here's the original recipe. Enjoy!

8 slices bacon, cooked and chopped
1 medium onion, diced
9 cups of cooked beans, including the juice
¾ cup barbecue sauce
½ cup brown sugar
¼ cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325°.
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about ¼ cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
Pour flavored beans into a greased 9x13" (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

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