BEST SOUTHERN BAKED BEANS

BEST SOUTHERN BAKED BEANS

INGREDIENTS:

  • 2 (16-ounce cans) navy beans
  • 3 strips bacon diced
  • 1-2 cloves garlic minced
  • ½ medium sweet onion diced
  • 1 tablespoon Worcestershire sauce
  • ¼ cup unsulphured molasses
  • ¼ cup dark brown sugar
  • ¼ cup ketchup
  • 1 teaspoon prepared yellow mustard

FOR THE TOP OF BAKED BEANS (OPTIONAL):

  • 2 slices bacon halved
  • 1 teaspoon brown sugar

INSTRUCTIONS:

Preheat oven to 325º F.

Pour navy beans into medium stockpot.

In a medium skillet, add diced bacon, onion, and garlic. Cook until bacon is crisp and onion is tender. Remove from heat and add to navy beans.

Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well. Pour into deep dish you plan to serve from or leave in stockpot. Top with bacon and sprinkle top with brown sugar.

Place in oven and bake 45 minutes. Increase temperature to 425º F for 10 minutes to crisp bacon. Remove from oven and allow to rest about 5 minutes before serving.

NOTES

Make-Ahead:
Store baked beans in an airtight container in the refrigerator for up to a week.Freezer Friendly:
Allow the baked beans to cool. Store in a freezer-safe, airtight container for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and then reheat in a 350ºF oven for 15 – 20 minutes until heated throughout.

Vegetarian/ Vegan:
To make these baked beans vegetarian and vegan friendly, simply omit the bacon from the recipe as well as the optional topping.

NUTRITION INFORMATION:

Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 154mg | Potassium: 184mg | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 0.6mg | Calcium: 24mg | Iron: 0.6mg
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