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Bacon Baked Beans

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"Long, slow baking and the right seasonings make the best beans."

List of Ingredients

â—¦ 1 pound dried navy beans, picked over to remove any debris
â—¦ 3 tablespoons vegetable oil
â—¦ 1 cup chopped onion
â—¦ 1 cup chopped green bell pepper
â—¦ 2 cloves garlic, minced
â—¦ ½ cup packed light brown sugar
â—¦ ½ cup tomato-based chili sauce
â—¦ ¼ cup barbecue sauce
â—¦ 2 tablespoons apple cider vinegar
â—¦ 2 tablespoons Dijon-style mustard
â—¦ 1 ½ teaspoons salt
â—¦ ½ teaspoon ground black pepper
â—¦ 6 to 8 slices bacon


Recipe

Rinse the beans and place in a large bowl with water to cover. Set aside to soak for 2 hours or overnight.

Drain the beans and transfer them to a large pot. Add 1 gallon of water, bring to a boil, reduce the heat, and simmer, partially covered, for 1 ½ to 2 hours, or until tender. Drain, reserving the cooking water.

Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute more.

Preheat the oven to 325° F. Oil a large, shallow casserole. Combine the brown sugar, chili sauce, barbecue sauce, vinegar, mustard, salt, and pepper in a large bowl. Add 1 ½ cups of the bean cooking water and whisk to blend.

Put the drained beans and sautéed vegetables into the casserole, pour the sauce over, then stir to coat. (If you make the sauce in a suitably large bowl, you can add the beans to it, stir to coat, and then transfer to the casserole.) Lay the bacon over the beans. Bake, uncovered, stirring occasionally without disturbing the bacon, for 2 hours, or until the beans are covered in thick sauce.

Makes 8 or more servings