Stove-Top Baked Beans

8-10 servings


4 strips bacon, sliced into 1/2-inch wide strips

1 large yellow onion, finely diced

2 28-ounce cans baked beans (I use Bush's Vegetarian)

1 16-ounce can dark red kidney beans, rinsed and drained

1/2 cup packed light brown sugar

1/2 cup ketchup

1 Tablespoon grainy Dijon mustard

1/4 teaspoon freshly ground black pepper, plus more to taste


In a large stockpot over medium heat, cook the bacon until lightly browned and most of the fat has rendered, about 5-7 minutes.  Add the diced onion and sauté until the onions are soft, another 5-7 minutes.   Add the baked beans, kidney beans, brown sugar, ketchup, and mustard; stir until combined.  Reduce the temperature to medium-low to maintain a low and gentle simmer.  Cover the beans and cook for 1 hour, stirring occasionally to keep the beans from sticking to the bottom.  Uncover the beans and continue to cook for another 30-45 minutes, stirring occasionally, until the liquid has reduced and the beans have thickened.  Stir in the pepper and taste for seasoning, adding more pepper if needed.  Enjoy!


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