Baked Beans with Bacon
A rich Southern-style dish featuring tender beans in a deeply savory and slightly sweet sauce, generously enriched with smoky bacon. This versatile side pairs perfectly with grilled meats, breakfast plates, or simply enjoyed on its own with crusty bread.
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Ingredients
- 1 medium onion finely chopped
- 2 tablespoons cider vinegar
- 3/4 teaspoon each of salt and pepper plus more to taste
- 3/4 cup water
- 3/4 cup ketchup
- 3 cloves garlic minced (or 1 1/2 teaspoons garlic paste)
- 1 tablespoon oil
- 3/4 cup tomato passata or U.S. tomato puree
- 150 g 5 oz bacon, chopped
- 2 teaspoons mustard powder or 1 tablespoon Dijon or American mustard
- 3 x 400g 14 oz cans red kidney or other beans, drained and rinsed
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
Instructions
- Heat the oil in a large pot over high heat. If the bacon is particularly fatty, the oil may be omitted. Add the chopped bacon and cook for approximately 2 minutes until it begins to render and brown.
- Incorporate the onion and garlic into the pan, cooking for a further 3 minutes or until both the onion and bacon have developed a golden hue.
- Introduce the beans, ketchup, tomato passata, molasses, vinegar, water, mustard powder, Worcestershire sauce, cayenne pepper, salt, and black pepper to the pot. Stir thoroughly to combine.
- Bring the mixture to a gentle simmer, then cover with a lid. Continue to cook either on the stovetop at a reduced medium-low heat for 1 hour, stirring occasionally to prevent sticking, or transfer to an oven preheated to 160°C (325°F) and bake for 60 minutes.
- For a slow cooker version, reduce the water to 1/4 cup, transfer the contents to the slow cooker, and cook on low for 6 hours.
- Once cooked, the sauce should be thickened and glossy. If it appears too loose, simmer uncovered for a few extra minutes. Adjust the seasoning with additional salt and pepper to taste before serving.
Notes
- Beans: Red kidney beans are recommended for their color and texture, but alternatives such as pinto, navy, cannellini, or northern beans may be used. For dried beans, substitute with 2 cups dried (equivalent to approximately 5 1/2 cups cooked). Soak, boil briefly, then simmer until tender before using in the recipe.
- Ketchup: In regions such as Australia, New Zealand, or Europe, standard tomato sauce may be used. American tomato sauce is not suitable.
- Tomato Passata: If unavailable, blend canned tomatoes or use crushed tomatoes with an added tablespoon of tomato paste.
- Molasses Substitutes: Treacle, golden syrup, maple syrup, or 1/3 cup brown sugar can replace molasses if needed.
- Serving Suggestions: An ideal accompaniment for Southern mains and barbecue dishes, though equally delightful as a standalone dish with bread.
- Storage & Freezing: This dish freezes exceptionally well. Cool fully before storing in airtight containers or freezer bags. Reheat directly from frozen or thaw first, then warm on the stovetop or in a microwave.