I LOVE Baked Beans! Nothing goes better with grilled pork or chicken. I was fiddling around in the kitchen, threw some stuff in a dutch oven and voila! I was told by some that they were the best baked beans they’d ever had. (Although SOME Dionne’s are known to embellish!)
For this recipe I did not use dry beans that had been soaked. That’s for another time. These are easy, rich and delicious. Start with one pound of diced thick cut bacon in the bottom of your dutch oven. When crisp, remove with a slotted spoon. STOP right there! Please don’t throw out the bacon fat. That’s where the flavor is. You’re not going to eat this every day. Relax. Now, brown your onions in this glorious au jus. When the onions are looking beautiful, add two cloves of chopped garlic, stirring for about 30 seconds. Now you are ready to Rock & Roll. Add 1/2 cup of brown sugar. When melted, add 4 cans of Bushes grilling beans followed by the rest of the ingredients. Simply wonderful. Here’s the rundown:
- 1 lb Bacon diced
- 4 cans Bush’s Grillin Beans (Your choice or mix & match)
- 1 Vidalia or sweet Spanish onion diced
- 1/2 cup brown sugar
- 1/4 cup mustard
- 1 tbs Lea & Perrins
- 1/2 cup ketchup
- 1/2 cup of your favorite BBQ sauce
a few dashes of Kitchen Bouquet (add deep rich color after mustard)
Mix well. Place in a 350-oven for 40 minutes UN-covered.
You want them to concentrate flavor while they reduce and thicken.
You may serve at this time, but I like to keep them in the oven for another hour at around 200′ degrees. These are righteous!