JEN’S BAKED BEANS
My daughters wanted baked beans, and so I created my own recipe. With mustard, molasses and a dash of heat, this version is absolutely irresistible.
—Jennifer Heasley, York, PA
Prep: 20 min. • Bake: 50 min. • Makes: 8 servings
- 6 bacon strips, chopped
- 4 cans (15 ½ oz. each) great northern beans, rinsed and drained
- 1 ⅓ cups ketchup
- ⅔ cup packed brown sugar
- ⅓ cup molasses
- 3 Tbsp. yellow mustard
- 2 ½ tsp. garlic powder
- 1 ½ tsp. hot pepper sauce
- ¼ tsp. crushed red pepper flakes
- 1. Preheat oven to 325°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain the bacon on paper towels. Discard drippings.
- 2. Return bacon to pan. Stir in the remaining ingredients; bring to a boil. Place in oven; bake, covered, 50-60 minutes to allow the flavors to blend.
Freeze option: Freeze cooled baked beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat beans through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
¾ cup: 362 cal., 3g fat (1g sat. fat), 6mg chol., 1000mg sod., 71g carb. (39g sugars, 11g fiber), 13g pro.