Ingredients
- 4 strips thick sliced bacon, cut into 1/4-inch slivers
- 2 medium onions, finely chopped (about 2 cups)
- 1/2 green bell pepper, finely chopped
- 2 gloves garlic, minced
- 2 (15-ounce) cans great northern or kidney beans, drained and rinsed in a colander
- 1/3 cup molasses
- 1/4 cup barbecue sauce
- 1/4 cup ketchup
- 3 tablespoons dark brown sugar, or to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
- 1 tablespoon dry mustard
- 1 tablespoon cider vinegar
- 1/4 tablespoon liquid smoke, or to taste
- Salt and freshly ground black pepper
Directions
In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste.
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By moditz
Raleigh, NC
on December 05, 2011
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I'm a big fan of Steven's. I have all of his books and have never been steered wrong. I have made these beans several times, and as several other reviewers have stated, the beans always come out of the over either hard or crunchy. I made the recipe various times trying to perfect it, in that it is definitely tasty, but the hardness of the beans ruins the dish.
By bareftandhppy_2...
lodi, CA
on June 18, 2011
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Not sure what I did wrong but the beans are hard and dry. I used red kidney beans...I will not make this again
By jentin21_12872838
Seattle, 87
on June 11, 2010
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These are truly the best baked beans I've ever tasted. I've made them numerous times and have gotten rave reviews from my guests. An important thing I've learned about this recipe is that you must make the beans 1-2 days ahead of time in order for the flavors to meld. The first time I made them, I almost threw them away because the mustard flavor was so pungent. Luckily, I had made them ahead of time and the next day, they were heavenly! Try this recipe!
Read all 21 reviews