My Grandma Jean’s Baked Beans Are the Best Summer Side Dish
Ingredients
- 4 (15.5-ounce) cans cannellini beans
- 4 slices bacon
- 1 tablespoon olive oil
- 1 yellow onion yellow onion
- 2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 cup packed light brown sugar
- 1/2 cup chili sauce
- 2 tablespoons molasses
- 2 teaspoons mustard
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Instructions
- Adjust the oven racks so you can fit a large Dutch oven in the center of the oven.
- Set a fine-mesh strainer over a 2-cup liquid measuring cup, then drain the beans and collect the liquid. Set the drained beans and bean liquid aside.
- Add the bacon and olive oil to a large Dutch oven. Set the pot over medium heat and cook until the bacon begins to render some of its fat, about 5 minutes. Add the onions and cook until the onions are soft and the bacon is crisp and cooked through, about 5 more minutes.
- Add the smoked paprika and salt, stirring to coat all of the onions in the spices. Add the brown sugar, chili sauce, molasses, and mustard. Cook until the sugar has dissolved and the liquid is bubbling and syrupy, about 3 minutes.,Add the drained beans, stirring to fully coat them in the syrupy mixture. Add about 1 cup of the reserved bean liquid and mix until combined. Cover the pot with a tight-fitting lid and transfer to the oven.
- Bake the beans for 1 hour, then remove from the oven and stir. If the beans look dry, add about 1/2 cup more of the bean liquid. Return to the oven and bake until the liquid has thickened and looks creamy, about 30 minutes.
- Remove the beans from the oven and let cool slightly. If the beans look dry, you can add more bean liquid as needed. Taste, adding more salt, brown sugar, or chili sauce as needed. The beans are best served warm or at room temperature.,Once cooled, the baked beans can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original