Author: Canadian Living

Anyone who likes baked beans will love this succulent recipe. This is a great recipe to be made over a campfire with a big cast iron pot or in a dutch oven. Excellent on toast! Add the chili flakes if you want a little kick to them.

  • Portion size 6 servings
  • Credits : Linda Hughes

Ingredients

  • 2 cups navy beans or white beans
  • 1/2 lb bacon coarsely sliced
  • 1 onion finely chopped
  • 3 tablespoons molasses
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon dry chili flakes optional

Method

Soak beans overnight in cold water. Simmer the beans in the same water approximately 1 to 2 hours until tender. Drain and reserve the liquid.

Preheat oven to 325 degrees F.

Arrange beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of the dish, and alternately layering with bacon and onion. (Beans, bacon, onion, beans, bacon, onion and so on.)

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worchestershire sauce, dry chili flakes (*optional) and brown sugar. Bring mixture to a boil, then pour over the beans. Add just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Share X
Food

Triple B Beans

Login