Homemade baked beans take time to cook, but they’re worth the effort and good all year round. Yes, they require hours of baking, but we’re in a state where the AC is fairly mandatory in the summer.
Baked Beans with Brown Sugar and Bacon
- 1 pound dried great Northern beans
- 8 slices bacon, cut into 1/2-inch pieces
- 1 medium onion, diced
- 4 cups chicken stock
- 2 cups water
- 1/4 cup apple cider vinegar
- 1/3 cup Dijon mustard
- 1/2 cup brown sugar
- 3 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp ground pepper
Soak beans overnight. Drain, rinse and set aside. Preheat oven to 350. In a Dutch oven, cook bacon until crisp, remove bacon and place on a plate lined with a paper towel reserving enough bacon fat to brown onions. Saute onions in reserved drippings until tender. Add beans and remaining ingredients to pot, stirring to incorporate. Bring to a boil. Move pot to oven and cook uncovered, stirring occasionally, until beans are tender, the sauce is nice and thick, about four hours. Can be made the day before. Bring back to a simmer before serving.