Sweet & Sour Baked Beans
|Sliced bacon||4 Ounce (115 Gram)|
|Onions||1 1⁄4 Pound, thinly sliced (565 Gram, 3 Large Size)|
|Firmly packed brown sugar||165 Gram (3/4 Cup)|
|Cider vinegar||80 Milliliter (1/3 Cup)|
|Catsup||80 Milliliter (1/3 Cup)|
|Molasses||80 Milliliter (1/3 Cup, Mild Flavored)|
|Dry mustard||1 Teaspoon|
|Small white beans||30 Ounce, rinsed and drained (2 Cans, 15 Ounce / 450 Gram Each)|
|Canned pinto beans/Pink beans||15 Ounce, rinsed and drained (1 Can)|
|Canned kidney beans||15 Ounce, rinsed and drained (1 Can)|
Preheat a 5-quart saute pan over medium-high heat until rim of pan is hot-to-the-touch.
Add bacon and cook, turning occasionally, until crisp and browned (6 to 8 minutes).
Remove from pan: drain, crumble, and set aside.
Discard all but 1 tablespoon of the drippings.
Add onions to drippings.
Stir in sugar and vinegar: cook, stirring occasionally, until liquid is reduced by half (about 10 minutes).
Mix in catsup, molasses, and mustard: bring mixture to a boil, then remove pan from heat.
Add beans and bacon: stir gently until blended. (At this point, you may transfer mixture to a bowl, cover, and refrigerate for up to 24 hours.)
Transfer mixture to a 2 1/2-quart sauce pan with loop handles or a 3-quart chef's casserole.
Cover and bake in a 350°F (175°C) oven until bean mixture is thick and sauce is rich tasting (about 2 hours).