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Quick Baked Beans with Smoked Bacon

James Carrier
Yield Makes 10 servings
Take a shortcut and start with a can of Boston-style baked beans and add smoked bacon, onion, ketchup, brown sugar, and mustard for an easy bean side dish.

Ingredients

  • 6 ounces thin-sliced apple wood- smoked or regular bacon (about 6 slices), cut into 3/4-inch pieces
  • 2 onions (about 1 lb. total), peeled and chopped
  • 3 cans (28 oz. each) Boston-style baked beans
  • 1/2 cup catsup
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon dry mustard

Nutrition Information

  • calories 316
  • caloriesfromfat 19 %
  • protein 15 g
  • fat 6.6 g
  • satfat 2.3 g
  • carbohydrate 56 g
  • fiber 14 g
  • sodium 1278 mg
  • cholesterol 22 mg

How to Make It

  1. In a 5- to 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes. With a slotted spoon, transfer to paper towels to drain. Discard all but 1 1/2 tablespoons fat in pan.

  2. Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes. Add beans and their liquid, catsup, brown sugar, dry mustard, and cooked bacon; mix well. Pour into a shallow 3-quart casserole.

  3. Bake, uncovered, in a 350° regular or convection oven until beans are bubbling in the center, 30 to 40 minutes. Serve hot.

Cook's Notes

If assembling through step 2 up to 1 day ahead, cover and chill; bake chilled beans about 50 minutes.