Classic Baked Beans

By GratefulSea

These are incredibly delicious, need less than 2 hours of baking time, and will leave you wondering why anyone would be satisfied eating baked beans from a can. Don't worry if you have to invest in a few ingredients you may not ordinarily stock--you're gonna be making this one again and again.

Ingredients

• 3 slices bacon, roughly chopped
• 1 Tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 to 2 Tablespoons tomato paste
• 2 Tablespoons molasses
• 1/2 to 1 teaspoon chipotle chile powder, more to taste
• 1 teaspoon dry mustard
• 1 Tablespoon apple cider vinegar
• 3 15-ounce cans white beans, such as navy beans, rinsed and drained, OR 6 ups cooked white beans
• 1 to 1-1/2 cups low-sodium chicken broth, plus more if needed
• salt and pepper to taste

Details

Servings 6
Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat the oven to 325 degrees.

Cook bacon in a large, over-proof skillet (I used a small dutch oven) over medium heat until it starts to release its fat. Add olive oil and onions, and cook until the onions are transparent and soft, 5 to 7 minutes.

Stir i tomato paste, sugar, molasses, chile powder, mustard,and vinegar, until well combined and cook for 1 minute.

Add beans, broth, salt and pepper, and stir gently to combine.

Cover skillet tightly with a lid or foil, and bake for 1 hour. Remove lid, add more broth if needed to moisten the beans, and continue to bake, uncovered, until the top is browned and bully, about 30 minutes more. Serve hot.