Nothing is finite. And that includes my favorite recipe for Southern Baked Beans. While I love to make everything from scratch when using dried beans they just don’t seem to come as tender no matter how long you cook them. Not to mention the time involved for one side dish.
It’s not often that I take short cuts but this one has paid off.
2, 15 oz cans organic Navy bean
3 slices nitrate/nitrite free pastured bacon
1/2 medium sweet onion, chopped (Vidalia is the best if in season)
2 small cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
1/4 organic ketchup (no added crap)
1/4 cup molasses
2 tablespoons dark brown sugar
1 1/2 teaspoons yellow mustard
2 slices bacon
1 teaspoon dark brown sugar
Pan fry 3 slices of the bacon until crisp; drain on paper towels, crumble and set aside. Pour off all but 1 tablespoon of the bacon grease and saute the onions until slightly tender, add the garlic and saute for 1-2 minutes longer.
Drain the beans and place into a casserole dish. Add the onions and garlic to the beans. Stir in the Worcestershire, ketchup, molasses, 2 tablespoons of the dark brown sugar and the mustard until well combined. Add the crumbled bacon.
Top with the remaining 2 slices of bacon, cut in half and sprinkle with the teaspoon of brown sugar. Bake at 325 for 45 minutes. Increase the temperature to 425 for 10 minutes to crisp up the bacon. Allow to set for 5 minutes before serving.
Nutritional information per serving: 335 calories; 7 g fat, 14 g protein, 55 g carbs