All-american smoky baked bean casserole

A classic home-style essential in America. It’s the smoky bacon mixed with the tangy and sweet flavourings that make this one of the ultimate winter comfort foods.
By epicure
Published on Tuesday, 02 Jul 2013
Cuisine
European
Type of Meal
Sides
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Moderate

A classic home-style essential in America. It’s the smoky bacon mixed with the tangy and sweet flavourings that make this one of the ultimate winter comfort foods.

Serves 6 to 8 Prep time 10 minutes
Cook time 45 minutes


7 to 9 slices hardwood smoked bacon (preferably applewood smoked but any hardwood will suffice)
1 medium white onion, diced
4 x 400g cans plain baked beans, including liquid
2 tbsp tomato ketchup
2 tbsp yellow mustard
125g brown sugar

• Slice bacon into rectangular strips, about 2.5cm by 1 cm. Fry in dry sauté pan until cooked but tender—do not cook until crispy. Remove bacon but reserve half of the bacon fat in pan.
• Sauté the onion in the reserved bacon fat until tender and translucent.
• Combine beans and diced onions in large bowl.
• Add brown sugar, ketchup and mustard to beans and incorporate (note: if the mixture tastes too tangy, add a little more brown sugar or ketchup to taste; if too sweet, add more yellow mustard to taste).
• Pour bean mixture into a 9x13 baking dish and place bacon strips around the surface, pushing slightly into bean mixture so that it is partially, but not fully covered.
• In a 180°C oven, bake covered for 20 minutes, then bake uncovered for another 20 minutes to finish.