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Sweet & Sour Baked Beans

American.Gourmet's picture
Ingredients
  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)
Directions

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).

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Dessert
Method: 
Baked
Ingredient: 
Bean

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