Bacon Baked Beans

Serves 10-12

3 (15-ounce) cans black beans^* (drained)

3 (15-ounce) cans red kidney beans^* (drained)

12 bacon slices (chopped)  

3 medium tomatoes (finely diced)

1 medium yellow onion (chopped)

3 cloves garlic (minced)

1 (6-ounce) can tomato paste

¾ cup brown sugar

¼ cup molasses

3 tablespoons Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

6 tablespoons apple cider vinegar

Salt and pepper (to taste)

 

1. Preheat oven to 300° F.
2. Place an ovenproof heavy-duty pot (or Dutch oven) over medium-high heat and cook bacon until fat is rendered and bacon is crisp. Remove bacon and set aside. Add onion to bacon fat and sauté until translucent.
3. To pot (or Dutch oven) of sautéed onion, add tomatoes, garlic, tomato paste, brown sugar, molasses, Worcestershire sauce, dry mustard, cloves, nutmeg, cayenne pepper, vinegar, salt, and pepper. Mix well. Simmer for approximately 5 minutes, stirring frequently.
4. Add beans and bacon. Mix well.
5. Cover pot (or Dutch oven) with lid and bake at 300° F for approximately 60-75 minutes. Remove lid and bake for an additional 10-15 minutes, or until beans are browned and sauce thickens.
6. Remove from oven and allow to cool slightly. Serve warm.

* Use canned beans, or see recipe: Slow-cooked Beans.