April 15, 2012 by Sara Kreidler
We had planned to break out the grill this weekend, but the rain kept us inside. Still, making these baked beans was good practice for the grilling season that is just around the corner.
One of the nice things about baked beans is that you can make them in the morning (before the day gets too busy) and simply reheat on the stove when you’re ready to eat — if the sauce gets to thick when reheating, just add a little bit of water. As I’ve noted below, the tomato jam is optional. If you don’t have tomato jam (poor soul!), you can substitute peach or apricot jam, or you can omit the jam entirely and simply add a little more ketchup and brown sugar if needed.
Inspired by Simply Recipes
- 5 slices thick cut bacon, diced
- 1 yellow onion, diced
- 3 cans small white beans (navy or cannellini), drained and rinsed
- 1 ½ teaspoons dried thyme
- 1 tablespoon mustard powder
- 1 bay leaf
- ¼ teaspoon chili powder
- ¾ cup ketchup
- 1/3 cup molasses
- 1/3 cup cider vinegar
- ½ cup water
- 2 tablespoons brown sugar
- 2-3 tablespoons tomato jam (optional)
- Preheat oven to 350.
- In a medium sized, oven safe pot with a lid, cook the bacon over medium to medium low flame until the fat has started to melt. Add the onion and cook onion and bacon until onion is soft and bacon is cooked (but not crisp).
- Add all of the remaining ingredients to the pot and mix well to combine.
- Transfer pot to the oven and cook for 60 minutes, checking at around the 45 minute mark to see if it is getting too thick, in which case you can add a little bit of water and mix well before finishing cooking.