Tuesday, July 28, 2015

Best Ever Boston Baked Beans

 Best Ever Boston Baked Beans #TSRISummer #Beans #Recipe

Boston Baked Beans is a family favorite, with a recipe so easy it comes together in less than 10 minutes.  The classic combination of molasses and maple syrup brings this recipe to an entirely new level.  Ingredients are all tossed in a baking dish, mixed and baked.  It's that easy!

This are my favorite bean recipe, and it literally takes about 10 minutes to get them in the oven they are so easy.  I didn't think too much about sharing this easy recipe with you until the last time we ate them.  Chad kept on raving about them and eating more and more and more.  I shouldn't admit I enjoyed these beans in a bowl mixed with our Southern Style Potato Salad, as topping on a burger and in a bowl cold out of the fridge for breakfast.  {{{hides head}}}  Yes.  I did.

Loaded with 3 types of beans, molasses, maple syrup and bacon, bacon and more bacon these beans are a classic favorite in our house and I am sure they will be in yours too!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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Best Ever Boston Baked Beans

SERVES 18-24  |  ACTIVE TIME 10 Min  |  TOTAL TIME 1 Hour 10 Minutes


2 (16 ounce) cans pinto beans, drained and rinsed
2 (16 ounce) cans Cantellini beans (or Northern), drained and rinsed
1 (16 ounce) can red kidney beans, drained and rinsed
1 pound thick cut bacon, uncooked (divided)
½ medium onion, diced
¾ cup ketchup
¼ cup molasses
½ cup maple syrup
2 tablespoons Dijon mustard
1 teaspoon black pepper

Preheat oven to 350°F.

Pour rinsed and drained beans into a 9x13 baking dish.  Set aside.

Reserve enough bacon to cover the top of your baking dish (I used 5 slices).  Using kitchen shears, cut the remaining bacon into bite size pieces and place into casserole dish.  Dice onion and add to casserole dish.  Set aside.

In a 4 cup bowl; combine ketchup, molasses, maple syrup, mustard and pepper.  Whisk to combine.  Pour sauce over bean mixture and gently stir to combine.  Cut reserved bacon into bite sized pieces and place on top of bean mixture. 

Bake beans in a preheated oven for 60 minutes, or until sauce is thickened and bacon is cooked through.

Serve and enjoy!

COOK'S NOTE:  You may precook your own dried beans and substitute each can with 1 1/2 cups precooked beans. 


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

6 comments:

  1. Hi Donna, I discovered your blog about 3 months ago and WOW, am I glad I did!!

    I enjoy your stories and your recipes!! I have a Pinterest board set up to save your recipes to. I've pinned every one of these. Awesome!! Thank you for your time, your stories and your great recipes!

    ReplyDelete
  2. I have not used this as I hardly consider a recipe "Best Ever" when it calls for 1 can of this and 1 can of that and 1 can of something else.
    How about a real "start from scratch" baked beans recipe?

    ReplyDelete
    Replies
    1. Ross, thank you for stopping by. All varieties of beans have different cook times. We have a fabulous crockpot recipe for smokehouse beans. But absolutely feel free to pre cook all of the beans and substitute 1 1/2 cups cooked beans for each can. Enjoy!

      Here is the smokehouse beans recipe: http://www.theslowroasteditalian.com/2014/05/slow-cooker-smokehouse-bacon-beans-recipe.html

      Delete
    2. Looks so yummy. I will definitely try. Husband loves baked beans.

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  3. Could you make these in a crockpot?/ I hate using my oven in the hot weather.

    ReplyDelete
  4. Could you make these in the crockpot? I hate using the oven in hot weather.

    ReplyDelete

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