Baked Beans

📍 Midwest US

A sweet and savory side dish, Baked Beans are a beloved staple at Midwestern barbecues, potlucks, and family gatherings, offering a comforting blend of beans, bacon, and a rich, tangy sauce.

At a Glance

Ingredients

• 1 lb (450g) thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 (28 oz / 794g) cans pork and beans (such as Bush's Best), undrained
• 1 (15 oz / 425g) can kidney beans, drained and rinsed
• 1 cup (240ml) ketchup
• ½ cup (120ml) packed light brown sugar
• ¼ cup (60ml) molasses (unsulphured)
• 2 tbsp (30ml) apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp dry mustard powder
• ½ tsp garlic powder
• Salt and freshly ground black pepper to taste

Instructions

1. Cook Bacon & Onions: In a large, oven-safe Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pot. Add the finely chopped onion to the pot and cook in the reserved bacon fat until softened and translucent, about 6-8 minutes.
2. Combine Ingredients: Add the undrained pork and beans and the drained and rinsed kidney beans to the pot. Stir in the ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, dry mustard powder, and garlic powder. Mix well to combine all ingredients.
3. Season: Taste the mixture and season with salt and freshly ground black pepper as needed. Remember that bacon and pork and beans can already be salty.
4. Bake: Bring the bean mixture to a gentle simmer on the stovetop. Once simmering, remove from heat, cover the Dutch oven (or transfer to a 9x13 inch baking dish and cover with foil), and bake in a preheated oven at 350°F (175°C) for 1 hour.
5. Finish & Serve: After 1 hour, remove the cover/foil, stir the beans, and sprinkle the reserved crispy bacon bits over the top. Bake uncovered for an additional 15-30 minutes, or until the sauce is thick and bubbly and the beans are heated through. Let rest for a few minutes before serving.

Tips & Variations

• For extra smokiness, add a teaspoon of liquid smoke or smoked paprika to the bean mixture.
• Add a finely chopped bell pepper (green or red) along with the onion for more vegetable flavor and color.
• If you prefer a vegetarian version, omit the bacon and use a vegetarian baked bean brand, adjusting seasonings to taste. You can add a tablespoon of smoked paprika for a smoky flavor.
• For a touch of heat, add a pinch of red pepper flakes or a dash of hot sauce.

🌾 Did You Know?

Baked Beans are a beloved side dish with roots in various American culinary traditions, and they hold a special place in the Midwestern heartland. Often served at summer barbecues, potlucks, and family picnics, these sweet and savory beans are a symbol of communal dining and comforting, hearty fare. The combination of different beans, a rich molasses-based sauce, and smoky bacon embodies the generous and wholesome spirit of Midwestern home cooking.

📸 Photography note: Rustic farmhouse style. A bubbling, glazed ceramic crock or a cast iron Dutch oven filled with rich, dark baked beans, garnished with crispy bacon bits. A wooden spoon is gently resting in the dish. The dish is placed on a weathered wooden picnic table or a checkered tablecloth, bathed in warm, natural outdoor light.

⭐ Midwest Nice Rating

5/5 🫕🫕🫕🫕🫕 (Will bring a full pot to the neighborhood potluck, and quietly make sure there's enough for everyone, even if they show up late.)

🥂 Pairs Well With

Pairs well with: A sunny summer barbecue, a lively family reunion, and the sound of cicadas on a warm evening.

👵 Grandma's Secret: Baked Beans

"Grandma June always added a secret spoonful of strong brewed coffee (about 2 tablespoons!) to her baked beans. 'It just deepens the flavor and makes 'em extra rich,' she'd declare, 'everyone always says they're the best, but they can't quite put their finger on why!'"