Thick and hearty baked beans in a sweet and tangy sauce made from dried or canned beans.
Ingredients
1/2lb.baconchopped
1medium sweet oniondiced
3clovesgarlicminced
12ouncesdried red kidney beans or 28 ounces canned red kidney beans
3/4cupketchup
3/4cuptomato puree
1/2cupmolasses
1/4cupapple cider vinegar
3/4cupchicken/vegetable stock
1TBSPDijon mustard
1TBSPWorcestershire sauce
1/2tspcayenne pepper
1tspKosher salt
½tspfresh ground black pepper
Instructions
Dry beans
In a large stockpot, cover dried beans with water that is 3 inches above the top of the beans and bring to boil for 1 minute. Remove from the heat and cover and let rest for 1 hour. Then cook for 1 hour simmering on medium heat and drain.
Canned beans
Drain and rinse the beans well.
Heat a large stockpot over medium high heat. Add bacon and cook for 2 minutes.
Add onion and sauté for 2 minutes.
Add garlic and sauté 1 additional minute.
Add remaining ingredients. Stir and bring to simmer, stirring frequently.
Reduce heat to medium low and cover.
Remove lid and thicken the sauce to desired consistency.
Add additional salt/pepper to taste.
Recipe Notes
OVEN INSTRUCTIONS: Place prepared beans in an oven safe container. Bake in a preheated oven at 350 degrees F for 1 hour. SLOW COOKER INSTRUCTIONS: Reduce stock to 1/4 cup, transfer to slow cooker and cook for 6 hours on low. Recipe courtesy of Old World Garden Farms