Baked Beans With a Crunchy Topping

Suzanna Marie's Note:

How about topping these delicious baked beans with crunchy rye bread crumbs? I bet you'll be glad you did. I've adapted this recipe from one I "found" in a Cuisine at Home magazine.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Serves: 10

Yield: 1.0 Pot

• 4 slices thick-sliced bacon , diced
• 1 cup minced onion
• 2 (15 ounce) cans pinto beans , rinsed and drained
• 1 (15 ounce) can crushed tomatoes
• ½ cup ketchup
• ½ cup brown sugar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons prepared yellow mustard
• 2 -3 slices rye bread , buttered, pulsed in food processor

Directions:

1. Preheat oven to 400 degrees.
2. Brown bacon in cast iron skillet over medium heat until crisp. A regular large frying pan will work, but you'll need to use an oven-proof pan or transfer to casserole dish.
3. Drain bacon on a plate covered with paper towel.
4. Pour off bacon drippings from skillet reserving 1 tablespoon.
5. Sweat onion in the tablespoon of drippings until soft.
6. Add remaining ingredients (but not the bread crumbs) along with bacon pieces; stir to mix.
7. Sprinkle crumbs on top of beans; bake in your preheated, 400 degree oven until nice and bubbly. I check after about 20 minutes. I put my beans in a casserole dish in lieu of the skillet.
8. You may bake the beans in individual serving dishes. Simply top each with crumbs and bake as above.