We didn’t have any canned baked beans around the house last night to accompany the fish fry I prepared. In cases such as this I head to allrecipes.com for an easy answer but when you put in ‘baked beans’ what you get are recipes calling for canned baked beans. What’s the point? How counter-intuitive is that? I was forced to come up with my own recipe for baked beans that doesn’t take six hours in a crock pot. It turned out seriously delicious and I felt so much better about it because I knew everything that went into the dish. My mother always likes to have some bacon grease on hand, sure not the healthiest thing in the world but it adds amazing flavor with a pinch. Enjoy!
1 16 oz. can of kidney beans
2 T. bacon grease (could use olive oil with pad of butter)
1 small onion, diced
1/4 c. maple syrup
1/4 c. tomato sauce
3 T. bbq sauce
3 T. ketchup
2 slices cooked bacon, chopped
1. Melt grease in heavy bottomed saucepan. Add onions and saute until translucent (about 3 minutes).
2. Add maple syrup and stir, cooking for about 1 minute. Add drained kidney beans and remaining ingredients and stir until combined.
3. Cook uncovered on medium low to low heat (so there is a constant simmer) for 30 minutes. Stir in chopped bacon and cook for an additional 10 to 15 minutes.