Tuesday, July 4, 2017

Baked Beans with Caramelized Onion and Bacon

Happy 4th of July! This holiday is one of my favorites because it means the sun is shining and it's picnic weather. I always like coming up with fun side dishes to go along with any grilled items. I love baked beans, but I'm not a fan of the large amount of sugar in the canned kind. These beans are so simple to make and have a fraction of the sugar. These taste even better the longer they sit, so enjoy any leftovers for breakfast topped with a fried egg (trust me, it's so good).


1. Preheat oven to 350.
2. Heat oil in a large heavy skillet over medium-high. Add bacon and cook until crisp; transfer to a bowl.



3. Add the onion to the pan and cook for 10 minutes, stirring occasionally. Season with salt and pepper.


4. Add the remaining ingredients and the reserved bacon and stir to combine. Bake the beans for 1 hour, or until thick.






Baked Beans with Caramelized Onion and Bacon
Serves 8

All you need:
1 teaspoon olive oil
4 slices thick-cut bacon, diced
2 large sweet onions, thinly sliced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can fire roasted tomatoes
2 tablespoons agave nectar
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
1 teaspoon Dijon mustard
3 cans cannellini beans, rinsed and drained
Salt and pepper, to taste

All you do:
1. Preheat oven to 350.
2. Heat oil in a large heavy skillet over medium-high. Add bacon and cook until crisp; transfer to a bowl.
3. Add the onion to the pan and cook for 10 minutes, stirring occasionally. Season with salt and pepper.
4. Add the remaining ingredients and the reserved bacon and stir to combine. Bake the beans for 1 hour, or until thick.

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