We had a barbeque after the greenhouse was down. I wanted to make calico beans but the recipe called for ketchup, brown sugar, and pork n’ beans. I had to come up with another recipe that only used real ingredients without MSG. This is what I came up with and it’s gotten rave reviews. Enjoy!
Maple and Bacon Baked Beans
Serves a gang
- 12 oz. pastured bacon, cut up into 1/2 inch pieces and fried crisp
- 1-15 oz can baby butter beans, drained and rinsed
- 1-15 oz can kidney beans, drained and rinsed
- 1-15 oz can pinto beans, drained and rinsed
- 1-15 oz can northern beans, drained and rinsed
- 1/2 c. raw honey
- 1/4 c. B-grade maple syrup
- 2 T. organic molasses
- 2 T. apple cider vinegar
- 1 T. organic dijon mustard
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 t. sea salt
- 1/2 t. black pepper
- 5 T. tomato paste
- 1 t. toasted sesame oil
- 1/2 c. water
- 1 to 2 t. arrowroot powder
- Into a large crockpot whisk together the honey, maple syrup, vinegar, mustard, salt, pepper, tomato paste, sesame oil, water, and arrowroot powder. Add the beans.
- Fry the bacon pieces crisp and scoop them out of pan with tongs, depositing them directly into the crock pot. Empty the grease but don’t wipe out the pan.
- In the bacon pan, saute the onions over medium heat until they become translucent and start to carmelize (about 12 minutes). Add the garlic and allow to cook for about 2-3 more minutes. Add the onions and garlic to the crockpot and allow it to heat for an hour or two, or until the flavors blend.
Also shared on Food Renegade’s Fight Back Friday.