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Ballard-Style Baked Beans

Source of Recipe


Kathy Casey






List of Ingredients



• 10 slices (about 14 ounces) thick-cut bacon, diced
  
• 1 large white onion, diced (about 2-1/2 cups)
  
• 1 large Granny Smith apple, peeled, cored and 1/2-inch diced
  
• Three 15-ounce cans Great Northern or navy beans, drained
  
• 1 cup beer (we used stout)
  
• 3/4 cup catsup
  
• 6 Tbsp brown sugar
  
• 4 tsp Worcestershire sauce
  
• 1/2 cup molasses
  
• 1 Tbsp dry mustard
  
• 1 Tbsp apple cider vinegar
  
• 1/4 tsp crushed red pepper flakes
  
• 1 (14-1/2-ounce) can diced tomatoes in juice
  
• 1 tsp salt, optional
  






Instructions



1. Preheat oven to 350 degrees (F).
   
   
2. Heat a large Dutch oven over medium-high heat. Add bacon and cook, stirring often, until it just starts to get crispy, about 8 to 10 minutes. Add the onion and apple and cook, stirring often, for another 5 to 8 minutes. Add remaining ingredients and stir well.
   
   
3. Bake in preheated oven, uncovered, for about 2 hours, stirring often, until beans are nicely reduced and bubbly. If beans get too done on the top, cover part way through cooking.
   
   Makes 8 to 10 side-dish servings.