thenextmile

I’ve had a craving for baked beans lately, so since we had company this weekend I decided to make some to go with burgers and corn on the cob.  They turned out well, despite me changing up the recipe a bit. 

Instead of baking these, I just dumped all the ingredients in a crockpot in the morning.  I used mostly Great Northern Beans, but also used a can of kidney beans and butter beans as well.  I omitted the chipolte since our guests don’t really care for anything spicy.  They were a hit and I’ll make them again.

1/4 pound finely diced bacon slices (raw)
1 1/2 cups chopped onion
1/3 cup packed dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons finely chopped chipotle chile, canned in adobo sauce
5 (16-ounce) cans navy beans, rinsed and drained
1 (18-ounce) jar low-sodium barbecue sauce
Cooking spray

Preparation

Preheat oven to 350°.Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; sauté 3 minutes.

Combine bacon, onion, and remaining ingredients except cooking spray in a large bowl; toss well. Spoon the bean mixture into a 13 x 9-inch or 2 1/2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes.

Yield

21 servings (serving size: 1/2 cup)

Trackback URI | Comments RSS