My Best Baked Beans
The ingredients in my best baked bean recipe are simple and you already have most of them on hand. Great slow-baked flavor through and through. Use your own combination of beans, if you like. You can also add more or less bacon depending on your preference.
Servings: 6
Calories: 373kcal
Ingredients
- 4 slices bacon, cut into ½ inch pieces (Not thick bacon, trust me)
- 1 medium yellow onion, chopped
- ¾ cup brown sugar, packed
- 1 - 8 oz. can tomato sauce
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon horseradish
- 2 teaspoons Dijon mustard, or yellow mustard
- 1 teaspoon hot sauce, Frank's Wing Style is great, not too hot
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1- 28 oz. can pinto beans, drained
- 1- 15 oz. can red beans, drained
- 1- 15 oz. can black beans, drained and rinsed
Cook's Note:
- Dry beans, Tastier than canned and prettier but require advanced prep. If you prefer using dried beans, soak your beans the night before. I would use 50% pinto beans, 25% each of red and black beans. Soak enough beans to end up with 5-6 cups of beans.
Instructions
- Heat oven to 350F degrees and place oven rack one place above the middle position.
- Heat a large skillet to medium and add chopped 4 slices bacon. Cook for about 3 minutes.
- Add 1 chopped onion and stir together with bacon. Continue to cook on medium heat until bacon is well crisped, but not burnt, stirring occasionally. If necessary, lower heat to medium-low.
- Once bacon is cooked and onions are starting to caramelize, add ¾ cup brown sugar, 8 ounces tomato sauce, 1 Tablespoon Worcestershire, 1 teaspoon horseradish, 2 teaspoons mustard, 1 teaspoon hot sauce, 1 teaspoon salt and ½ teaspoon pepper. Stir until brown sugar is well dissolved into other ingredients, about 3 minutes.
- In a 9 x 13-inch casserole dish, add drained 28 ounces pinto, 15 ounces red, and 15 ounce black beans (rinse the black beans since they are harder to drain). Stir bacon/onion mixture into the beans.
- Bake 25 minutes. Lower heat to 325F degrees and cook at least another 20 minutes, or up to 35 minutes until you're ready to serve.
Notes
- If you want your bacon crispy rather than tender, cook it separate from the onions and then add to the beans before baking.
Nutrition
Calories: 373kcal | Carbohydrates: 76g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1520mg | Potassium: 1037mg | Fiber: 17g | Sugar: 32g | Vitamin A: 191IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 5mg