Easy Baked Beans
These easy baked beans come together quickly. This recipe can be made with almost any white bean but navy beans work best, since they hold up better during baking. I’ve made adjustments to Madeline’s original handwritten recipe and this has now become a family favorite. If you don’t have a Dutch oven, you can cook bacon and onion in a small frying pan and combine ingredients in a ceramic baking dish covered in foil for the first 60 minutes of baking.
Easy Baked Beans
Ingredients
- 4 slices bacon or 1.5 cups left over smoked brisket
- 1 medium onion chopped
- 2 15-ounce cans navy beans rinsed and drained
- 1/3 cup brown sugar
- 2 tablespoon molasses
- 2 tablespoon worcestershire
- 2 tablespoons dijon mustard
- 1/2 cup water
Instructions
- Preheat oven to 325°F
- In a small Dutch oven, cook bacon until grease releases and starts to lightly brown, Remove from pan, add chopped onion to the same pan and cook in bacon grease until soft.
- Chop bacon into bite size pieces.
- Add all ingredients including chopped bacon to the Dutch oven and combine well.
- Place in the oven and cook covered for 60 minutes, uncover and cook for another 30 minutes (or until done), stirring occasionally.
