Speedy Stovetop Baked Beans
Made with crisp bacon, caramelized onions and barbecue sauce, these stovetop “baked” beans are more flavorful and lower in sodium than canned, yet quick and easy to prepare.
- 2 cans small white beans, drained and thoroughly rinsed
- 3 strips bacon, cut into 1/2-inch pieces
- 1/2 cup onion, chopped
- 1 clove garlic, very finely chopped
- 1 cup barbecue sauce (store-bought or homemade - see below)
- 1-1/2 teaspoons brown sugar
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
For the barbecue sauce
- 1/2 cup ketchup
- 1/2 cup seasoned rice vinegar
- 1 tablespoon cider vinegar
- 1/4 cup apple juice or cider
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons whole grain mustard
- 1 clove garlic, pressed
- 1/4 cup onion, finely chopped
- Start by making the barbecue sauce. Combine all the ingredients in a small saucepan and heat to a simmer over medium heat.
- Cook for about 15 to 20 minutes until thickened and set aside.
- In a large skillet, fry the bacon until crisp, then transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
- Add the onion and sauté over medium heat until soft and translucent, 2 to 3 minutes.
- Add the garlic and sauté until fragrant, 1 minute longer. Add the brown sugar and vinegar and continue cooking until the liquid has evaporated and the onion is lightly caramelized, 2 to 3 minutes more.
- Add the barbecue sauce, return the bacon to the pan and stir in the beans. Season with a few grinds of black pepper and combine well.
- Continue cooking over low heat, stirring often, for 10 to 12 minutes. Transfer to a bowl and serve.
This dish can be made ahead and, instead of cooking the beans on top of the stove, you can bake them in a 300°F oven until heated through, 20 to 30 minutes.