Bacon and Brown Sugar Baked Beans

Bacon and Brown Sugar Baked Beans

There is simply no better winter warm-up comfort food meal at our house than slow cooked baked beans and fresh homemade bread. We made these in the midst of a winter blizzard this weekend here on The Rock. Newfoundland snow storms can pack a punch and with up to 75 centimeters of snow expected with this storm it was a real whopper. Our power went out for the morning but came back on at lunchtime in time to have the scent of these tasty baked beans wafting through the house as the winter winds howled along with the heady aroma of freshly baking bread. If you are so inclined, you can find our recipe for Homemade Bread here. This recipe has plenty of sweet smoky flavor to warm your insides on cold winter days such as these but come summer barbeque season they make an outstanding side dish too.

Begin by soaking in water overnight or up to 48hours:

• 1 1/2 pounds dry white beans

In a large skillet slowly fry:

• 1 pound sliced smoked bacon, cut in small pieces

Completely render the fat out of the bacon, leaving it crispy. Pour off the majority of
the fat from the pan. Return the pan to the stove over medium heat and add:

• 4 cloves minced garlic
• 2 large red onions chopped

Cook until the onions and garlic are softened, then add:

• 3 cups water

Let the water come to the boil to deglaze the pan. Add to a large covered roaster along
with the crisp bacon, the soaked beans which have been drained and add:

• 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
• one 28 ounce can crushed tomatoes
• one 28 ounce can tomato sauce
• 3 tbsp dijon mustard

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

Bacon and Brown Sugar Baked Beans

There is simply no better winter warm-up comfort food meal at our house than slow cooked baked beans and fresh homemade bread. We made these in the midst of a winter blizzard this weekend here on The Rock. Newfoundland snow storms can pack a punch and with up to 75 centimeters of snow expected with this storm it was a real whopper. Our power went out for the morning but came back on at lunchtime in time to have the scent of these tasty baked beans wafting through the house as the winter winds howled along with the heady aroma of freshly baking bread. If you are so inclined, you can find our recipe for Homemade Bread here. This recipe has plenty of sweet smoky flavor to warm your insides on cold winter days such as these but come summer barbeque season they make an outstanding side dish too.

Begin by soaking in water overnight or up to 48hours:

• 1 1/2 pounds dry white beans

In a large skillet slowly fry:

• 1 pound sliced smoked bacon, cut in small pieces

Completely render the fat out of the bacon, leaving it crispy. Pour off the majority of
the fat from the pan. Return the pan to the stove over medium heat and add:

• 4 cloves minced garlic
• 2 large red onions chopped

Cook until the onions and garlic are softened, then add:

• 3 cups water

Let the water come to the boil to deglaze the pan. Add to a large covered roaster along
with the crisp bacon, the soaked beans which have been drained and add:

• 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
• one 28 ounce can crushed tomatoes
• one 28 ounce can tomato sauce
• 3 tbsp dijon mustard

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.