(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have it for breakfast with bacon and eggs. It even makes a hearty meal itself - great for slopping up with bread!
Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
Add remaining ingredients. Stir, bring to simmer, then place lid on.
Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
1. Beans - I make this with red kidney beans but other beans like pinto, navy, northern and cannellini beans are just as lovely. Many Southern Baked Beans recipes are made starting with a can of store bought baked beans (sometimes beans and pork) which is made with a white bean (I prefer making my sauce from scratch rather than using canned). I like using red beans because I love the colour, and it's what Ina Garten uses in her recipe.DRIED BEANS (red kidney beans, navy/haricot, cannellini or other white beans) - you will need 2 cups of dried beans:
1 can = 1 3/4 cups beans once drained
Recipe calls for 3 cans = 5 1/4 cups beans
1 cup dried beans = 2 3/4 cups cooked
So you will need 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)
Cover with plenty of water and bring to boil for 1 minute. Then remove from stove and cover, set aside for 1 hour. Then cook for 1 hour simmering on medium heat, drain then use per recipe.2. Ketchup - If you are in Australia/NZ or Europe, you can use what we know as Tomato Sauce. If you are in America, please don't use what you know as tomato sauce!3. Tomato passata - If you can't find tomato passata, either puree canned tomato OR use crushed tomato + 1 tbsp tomato paste.4. Molasses - If you can't find molasses, this can be substituted with treacle or golden syrup. Or even maple syrup. Or use 1/3 cup brown sugar.5. To serve: Traditionally served as a side dish for Southern meals and barbecue feasts - see in post for a list of dishes to make up a menu. However, I like to have it at any time of the day, even plain in a bowl with bread to slop it up!6. FREEZING: Freezes brilliantly! Cool then back in ziplock bags or airtight containers. Reheat from frozen in the microwave, or thaw then reheat on the stove or microwave.7. Nutrition assuming 12 servings as a side.