Jen's Baked Beans Recipe
My daughters wanted baked beans, so I gave homemade ones a shot. With mustard, molasses and a dash of heat, I made these beans absolutely delicious. —Jennifer Heasley, York, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup packed brown sugar
- 1/3 cup molasses
- 1-1/2 teaspoons hot pepper sauce
- 3 tablespoons yellow mustard
- 6 bacon strips chopped
- 4 cans (15-1/2 ounces each) great northern beans rinsed and drained
- 1-1/3 cups ketchup
- 2-1/2 teaspoons garlic powder
- Carbohydrate 28.5628166960566 g
- Cholesterol 14.28 mg
- Fat 9.73622000049615 g
- Fiber 0.246824999411008 g
- Protein 2.73083500049871 g
- Saturated Fat 3.17222700003523 g
- Serving Size 1 1 serving (59g)
- Sodium 248.932583477112 mg
- Sugar 28.3159916966456 g
- Trans Fat 1.05954375002066 g
- Calories 209 calories
Directions Preheat oven to 325degrees. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. Return bacon to pan. Stir in remaining ingredients; bring to a boil. Place in oven; bake, covered, 50-60 minutes to allow flavors to blend. Freeze option: Freeze cooled baked beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings. Originally published as Jen's Baked Beans in Simple & Delicious June/July 2016 Print Add to Recipe Box Email a Friend
