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Bacon Brown Sugar Baked Beans

Bacon and Brown Sugar Baked Beans

A family favourite comfort food, our decades old Bacon Brown Sugar Baked Beans recipe is a perfect winter warm up meal or summer barbecue side dish.
Cuisine American
Keyword baked beans, molasses
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 16 serving
Calories 303 kcal
Author Barry C. Parsons

Ingredients

  • 1 1/2 pounds dry white beans
  • 1 pound sliced smoked bacon cut in small pieces
  • 4 cloves minced garlic
  • 2 large red onions chopped
  • 3 cups boiling water
  • 1 1/2 cups dark brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp dried thyme
  • 1/4 cup Worcestershire sauce
  • 3 1/2 cups one 28 ounce can crushed tomatoes
  • 3 1/2 cups one 28 ounce can tomato sauce
  • 3 tbsp dijon mustard

Instructions

  1. Begin by soaking in water overnight or up to 48 hours. Change the water in the second day if soaking for 2 days. Drain the water off before using the beans in the recipe.
  2. In a large skillet slowly fry the bacon. Completely render the fat out of the bacon, leaving it crispy.
  3. Remove the crisp bacon from the pan. Pour off the majority of
  4. the fat from the pan. Return the pan to the stove over medium heat and add the garlic and onions.
  5. Cook until the onions and garlic are softened but not browned, then add the boiling water.
  6. Let the water come to the boil to deglaze the pan. Add the water and onions to a large covered roaster along, with the crisp bacon, the soaked beans which have been drained and all of the remaining ingredients.
  7. Stir all together well, cover and place in a 325 degree F oven for about 6 hours, stirring them every hour or so and checking to see if they need additional boiling water added. Total cooking times will vary on these depending on the variety of bean being used. Just plan for these to cook for quite a long time. As long as you don't let them dry out, it is practically impossible to overcook baked beans. The beans should be fully cooked and tender and the sauce
  8. should thicken. I often add a little extra boiling water during the cooking time if
  9. the sauce thickens too quickly before the beans are fully cooked. This is not a problem
  10. at all and can be done more than once if necessary.

Recipe Notes

Total cooking time will vary and does not include soaking time of an extra day for the beans. You will need to plan in advance to make these.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.