When it comes to baked beans, you can go the full monty starting with dry beans and cook them completely from scratch (like Boston Baked Beans), which takes all day. Or you can start with already cooked canned beans or pressure-cooked beans, which reduces the cooking time to a little over an hour.
This recipe is for canned beans, a “quick” version of baked beans using three different types of beans—kidney beans, black beans, and cannellini beans. My father adapted this recipe from one in an old issue of Bon Appétit magazine years ago.
It has a tangy, rich flavor from the vinegar, molasses, and bacon and is a cinch to put together. A great side for pork or steak.
- 1/4 pound sliced bacon
- 2 cups chopped onion
- 1 Tbsp dry mustard
- 1 teaspoon minced fresh thyme (or 1/2 teaspoons dry thyme)
- 3/4 cup ketchup
- 3 tablespoons apple cider vinegar
- 1/4 cup dark molasses
- 1/3 cup water
- 1 bay leaf
- 1 15-ounce can red kidney beans, rinsed, drained
- 1 15-ounce can black beans, rinsed, drained
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 teaspoon Tabasco
- Freshly ground black pepper