Sweet & Sour Baked Beans Recipe

Summary

Difficulty LevelBit DifficultHealth IndexJust Enjoy
CourseMethod
Main Ingredient

Ingredients

 Sliced bacon4 Ounce (115 Gram)
 Onions1 1⁄4 Pound, thinly sliced (565 Gram, 3 Large Size)
 Firmly packed brown sugar165 Gram (3/4 Cup)
 Cider vinegar80 Milliliter (1/3 Cup)
 Catsup80 Milliliter (1/3 Cup)
 Molasses80 Milliliter (1/3 Cup, Mild Flavored)
 Dry mustard1 Teaspoon
 Small white beans30 Ounce, rinsed and drained (2 Cans, 15 Ounce / 450 Gram Each)
 Canned pinto beans/Pink beans15 Ounce, rinsed and drained (1 Can)
 Canned kidney beans15 Ounce, rinsed and drained (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 4860 Calories from Fat 234

% Daily Value*

Total Fat 27 g41.7%

Saturated Fat 7.1 g35.7%

Trans Fat 0 g

Cholesterol 30 mg

Sodium 4761.8 mg198.4%

Total Carbohydrates 948 g316.1%

Dietary Fiber 179.5 g718.1%

Sugars 293.6 g

Protein 255 g510.7%

Vitamin A 15.2% Vitamin C 111.6%

Calcium 293.2% Iron 565.6%

*Based on a 2000 Calorie diet

Directions

Preheat a 5-quart saute pan over medium-high heat until rim of pan is hot-to-the-touch.
Add bacon and cook, turning occasionally, until crisp and browned (6 to 8 minutes).
Remove from pan: drain, crumble, and set aside.
Discard all but 1 tablespoon of the drippings.
Add onions to drippings.
Stir in sugar and vinegar: cook, stirring occasionally, until liquid is reduced by half (about 10 minutes).
Mix in catsup, molasses, and mustard: bring mixture to a boil, then remove pan from heat.
Add beans and bacon: stir gently until blended. (At this point, you may transfer mixture to a bowl, cover, and refrigerate for up to 24 hours.)
Transfer mixture to a 2 1/2-quart sauce pan with loop handles or a 3-quart chef's casserole.
Cover and bake in a 350°F (175°C) oven until bean mixture is thick and sauce is rich tasting (about 2 hours).
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