Prep 10 mins
Cook 40 mins
Easy to make without the bother of cooking beans from scratch. Goes great with pulled-pork sandwiches and bbq ribs! Be sure to make plenty for your next cookout, cause they'll go fast!
- 4 slices bacon, cut into 1/2 ",pieces
- 2 large onions, finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 (15 ounce) cans great northern beans, rinsed and drained
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup molasses
- 1⁄4 cup barbecue sauce
- 1⁄4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons prepared mustard
- 1 tablespoon cider vinegar
- salt & freshly ground black pepper
- Preheat oven to 350 degrees.
- Cook bacon in large skillet until fat is rendered and lightly brown, about 5 minutes.
- Drain fat; save 2 tbsp.
- fat and cook onion, garlic, and ginger until onion is tender, about 5 minutes.
- Remove from heat.
- Stir in beans, sugar, molasses, bbq sauce, ketchup, Worcestershire sauce, mustard, and vinegar.
- Season to taste with salt and pepper.
- Place bean mixture in an oven-proof baking dish or casserole; bake at 350 degrees for 30 minutes or until thickened.
- Alternatively, they can be cooked on a bbq grill, away from the flames or coals, approximately 30 minutes, or until thick.
We loved these quick and easy to make beans they were sweet, spicy and tangy, so flavorful and packed full of great textures. I made this recipe, exactly as written, and I wouldn`t change a thing, Thanks for sharing. Made for What`s on the Menu Tag Gane
Yay! A baked beans recipe where the first ingredient is NOT baked beans! Yay! <br/><br/>Perfect. DH wanted baked beans "from scratch", three hours before dinner. This did the trick. Used one can pinto and one can great northern and he raved about it. <br/><br/>Thanks!
I'm sorry I haven't reviewed this sooner...I've been making these beans for at least 2 years now. These are FANTASTIC. I up the black pepper to give it more of a spicy kick on top of the zing from the ginger. Not overly sweet and the bacon makes it satisfying and even heartier.
I've made it with Northern which produces a softer texture of bean, and I've made it with Red Kidneys for a toothier chew. I prefer red kidney beans for this recipe, but you can also probably do half and half to have different textures.
Thanks for sharing this recipe.