Happy Memorial Day!
I hope you are enjoying this beautiful day having a barbecue with family and friends and honoring all the great men and women who serve our country.
If you are having a gathering today and still need to get your side dishes together I have one for you.
Baked beans are such a staple side dish at summer picnics. How often do you find yourself just picking up a can of baked beans at the market to heat up. Easy, right? I’m right there with you. I’ve done it many times before myself. That is until I discovered the secret recipe to Bush’s Baked Beans. Ok, maybe I didn’t but it sure tastes like I have.
I didn’t want to create a baked bean recipe that was basically just doctoring up beans that are already made. I wanted to create from scratch the classic recipe for baked beans; more importantly I wanted it to be easy. If it isn’t easy then why just go by a can of them then.
Friends, these are easy peasy. Most of the time involved are these simmering on the stove. Better yet, these can be can be made vegetarian, just omit the bacon bits.
- 3/4 cup all-purpose unsulphured molasses
- 1/2 cup brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 3 teaspoons ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 15.5oz cans navy beans (like Goya) rinsed and drained
- 2 tablespoons bacon bits (optional)
- 1/2-1 cup water
- salt and pepper to taste
- In a large bowl stir together molasses, brown sugar, tomato paste, maple syrup, apple cider vinegar, ground mustard, garlic powder, onion powder.
- Add in navy beans and coat was sauce.
- Pour into a large saucepan and stir in bacon bits and 1/2 cup water. Add a little more water if desired. Bring to a boil over medium-high heat and boil for about 3-4 minutes, stirring occasionally.
- Cover and reduce heat to low and let simmer for 50 minutes to 1 hour.
- Remove from heat and stir. Season with salt and pepper to taste. Serve warm.