Kitchen Gadget Girl

Last night, I craved BBQ chicken and baked beans, and since I have been sick for the last week and only started feeling better yesterday, that is exactly what we had. The bean recipe turned out great, here it is for your enjoyment.

Baked Bean Pot

• 1-15 oz can each pinto, black, butter, white beans (that’s 4 cans, folks) (if you can find no-salt added, even better)
• 2-15 oz cans baked beans
• 12 slices of good quality bacon, divided
• 2 small onions, chopped
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1 teaspoon dry mustard

Preheat the oven to 350F. Drain the 4 cans of beans over a measuring cup, reserving 1 cup of the bean liquid.

In a dutch oven or other oven safe dish, brown half the bacon, chopped into 1/2″ pieces. When the bacon is brown and crispy, remove and drain. Into the same pot (with all the bacon drippings) add the onions and sauté until just turning brown. Add back in the bacon, along with the vinegar, brown sugar and mustard. Boil 10 minutes.

Add in the drained beans, the 2 cans of baked beans, and the 1 cup of reserved bean liquid. Stir well and lay the remaining slices of bacon over the top. Cover with a lid and bake 1 hour 15 minutes. Remove lid and bake an additional 15 minutes until sides are bubbling and bacon is beginning to crisp. Serve hot or warm.

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