One of my favorite things to enjoy at summer meals is baked beans. I never dreamed of making my own until recently where I have become an avid label reader. While canned baked beans aren’t necessarily bad for you, I have found that it is better and tastier to make your own! After several attempts to get that just right texture and flavor I have met with success!
It’s Northern beans(navy beans) meets a sweet, slightly spicy sauce with applewood smoked bacon, sauteed green pepper and garlic, and a caramelized onion that comes together to make these homemade baked beans a home run!
This recipe is the same as two 15 ounce cans of baked beans. I always make so much to serve at barbecues or to savor as leftovers! You can always cut the recipe in half! Did you know that 1 cup of dry beans equals 3 cups cooked..so for these beans the saying less is more rings true!
Homemade Baked Beans
Ingredients
- 1 cup dry northern beans(navy beans)
- 1 onion-chopped very fine
- 1 green pepper-chopped very fine
- 1 Tablespoon garlic-minced
- 6 slices bacon-cooked and chopped fine-I use applewood smoked no nitrate bacon
- 2 Tablespoons canola oil-divided
- 2 Tablespoons Dijon mustard
- 2 Tablespoons worcestershire or teriyaki sauce
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons brown sugar
- 1 cup barbecue sauce-I use a mix of a sweet and spicy sauce
- ½ cup ketchup
Instructions
- Take uncooked beans and place in a pot, cover with water and allow to sit overnight.
- When you are ready to cook, drain the old water, and fill pot with new water until the beans are covered. Cook on medium heat until beans are cooked thoroughly, drain and set aside.
- In a saute pan heat up 1 Tablespoon oil and saute garlic and green pepper, when fully cooked place in a pot on the stove and set aside.
- To the saute pan add the strips of bacon, fully cook, pat dry, and chop fine, add to the pot. Leave the bacon grease behind, that flavor is going to come in handy for the caramelized onion!
- Take the other 1 Tablespoon of oil and onion and add to saute pan, cook on low heat, allow onion to caramelize and add to pot.
- Add to the pot dijon mustard, worcestershire/teriyaki sauce, apple cider vinegar, brown sugar, barbecue sauce and ketchup. Stir all together. Place on low heat and allow to simmer for 10 minutes.
- Add beans to the sauce, stir well and allow to cook together for 10 minutes.
- Transfer beans to a crockpot and cook on low for up to 4 hours!
- Serve and enjoy 🙂
- The longer the beans are seeped in the wonderful sauce the more they will soak in the flavor and turn a shade of pink/red.
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