Hope everyone had a great memorial day weekend! Ours was fantastic filled with fun, friends, family, and new recipes! Yay!
Mike made these baked beans after seeing them in the post – gazette on Sunday – everyone just loved them!! So much better than canned!
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4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
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3 1/2 cups chopped onions (about 3 large)
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2 garlic cloves, minced
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4 15-ounce cans cannellini beans (white kidney beans), rinsed and drained
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1 1/2 cups root beer
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3 tablespoons apple cider vinegar
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3 tablespoons mild-flavored (light) molasses
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2 tablespoons Dijon mustard
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2 tablespoons tomato paste
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1 1/2 teaspoons chili powder
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Cook bacon in a large ovenproof pot over medium heat, stirring occasionally, until crisp.
Using a slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook, stirring occasionally, until they begin to brown, about 8 minutes. Add garlic; stir for 1 minute.
Add beans, root beer, vinegar, molasses, mustard, tomato paste, chili powder, salt and pepper. Mix well. Stir in bacon; bring to a boil. Transfer to oven. Bake uncovered until liquid thickens, about 30 minutes.
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