Honey Bacon Baked Beans
I don’t know about you, but I am a total sucker for BBQ parties, with the buffet of side dished to go with the grilled meats. Add in these beans with bacon, honey and a bit of brown sugar and I’m sold. Anytime we do ribs or grilled bbq chicken at the house or for holiday parties, these beans make an appearance. It is hard to turn them down. They are easy to make from scratch. They’re sticky, salty and sweet and a perfect addition to your BBQ or picnic.
A few years ago, I had a wild idea to make my own baked beans. I don’t know what gave me the motivation since I was used to the canned kind and they always seemed to be on sale at the grocery store. I also happen to be married to a very sweet, intelligent man who doesn’t care for cole slaw or baked beans [I know, crazy right?]. It wasn’t until this recipe that I convinced him baked beans were amazing [I’m still trying to convince him about cole slaw!]. I tried 3 or 4 different recipes, some even called for you to throw in a can of already made baked beans. I couldn’t understand the logic when we are going through the effort of making them anyway! It wasn’t until I took three recipes and made a frankenbean recipe that took parts from each one and this dish is what I came up with. I hope you will enjoy this recipe enough that your baked bean search ends here!
Place bacon in a large cast iron or other heavy bottomed oven safe skillet.
Cook over medium heat until browned and most of the fat is rendered.
Remove the bacon.
Cook the onion in the bacon fat until caramelized and brown.
Pour out the excess bacon fat [you can use this bacon fat to make my delicious Yukon Potato Salad with Bacon Vinaigrette!]
Add the bacon back into the pan.
Add in the beans and the rest of the ingredients.
Cover tightly and cook for 1 hour.
Honey Bacon Baked Beans
- 4 slices thick cut bacon , cut into cubes
- 1/2 cup chopped yellow onion
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 (16 ounce) can white beans, drained and rinsed
- 1 (16 ounce) can dark red kidney beans, drained and rinsed
- 2 tbsp honey
- 1/2 cup water
- 2/3 cup ketchup
- 1/3 cup molasses
- 1/3 cup packed brown sugar
- 1 tbsp Worcestershire sauce
- 1 tablespoon yellow mustard
- Preheat oven to 375 degrees.
- Place bacon in a large cast iron or other heavy bottomed oven safe skillet.
- Cook over medium heat until browned and most of the fat is rendered.
- Remove the bacon.
- Cook the onion in the bacon fat until caramelized and brown.
- Pour out the excess bacon fat [you can use this bacon fat to make my delicious Yukon Potato Salad with Bacon Vinaigrette!]
- Add the bacon back into the pan.
- Add in the beans and the rest of the ingredients.
Cover tightly and cook in the oven for 1 hour.
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