So I’ve lived all over the US–I grew up in Utah, live in the South, and have lived briefly on the West and East coasts. And no matter where I go, there are baked beans and no matter where I go, everyone truly believes that baked beans originated in that particular region or in their family. I like them okay–if you’ve ever served me baked beans, I’ve probably enjoyed them. But one issue I have with them is that they are almost always way too sweet; most recipes are simmered in ketchup, which is already quite sweet, and then they have a generous amount of brown sugar as well as molasses. Usually I have a few bites and call it good.
Now…this picture may look like an advertisement for Bush’s beans, but really, it’s an illustration of my OCD tendencies. See, I’m all about getting a deal and am totally all for generic brands. However, the pinto beans were the only ones available as the store brand; the rest were Bush’s and I couldn’t have a picture of 3 cans of Bush’s beans and 1 can of Walmart beans.
add your bacon,
then combine the rest of the sauce ingredients and cook it all together until your house smells amazing. It’s perfect for any type of festivity any time throughout the year, but there is something about a big pan of baked beans at a cookout that just fits, you know?
1 15 1/2-oz. can Great Northern beans
1 15 1/2-oz. can navy beans
1 15 1/2-oz. can baby butter beans
1 15 1/2-oz. can pinto beans
2 14 1/2-oz. cans stewed tomatoes
1/3 c. molasses
2 Tbsp. light brown sugar
2 Tbsp. prepared mustard
1 tsp. Kosher salt
1/2 tsp. Tabasco or other hot sauce
6 oz. bacon (1/2 of an average-sized package), divided
1 medium onion, thinly sliced