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baked beans
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Baked Beans

Make this dish vegetarian by omitting the bacon, adding 1-2 tsp smoked paprika to the sauce and cooking the vegetables in 2 tbsp olive oil. If you don’t have a slow cooker, you can use a casserole dish or Dutch oven on low for 15-30 minutes.

Ingredients

  • 6-8 slices thick cut bacon
  • 4 cups onions, diced
  • 1 1/2 cups bell pepper, diced
  • 1-2 tsp chili powder
  • 6 tbsp maple syrup, medium or dark
  • 2 tbsp molasses
  • 1 tbsp Dijon mustard
  • 2 tsp instant espresso
  • 1 tsp Worcestershire sauce
  • 2 tbsp ketchup
  • 2 tbsp balsamic vinegar
  • 1/2 cup red wine vinegar
  • 1/2 tsp cinnamon
  • 3 14 oz cans beans in tomato sauce
  • 1 14 oz can chickpeas, rinsed and drained
  • 1 14 oz can black beans, rinsed and drained

Instructions

  • Cook bacon until crisp. Drain and crumble, set aside.
  • Reserve 2 tbsp bacon fat in the pan and add onions. Cook 10 minutes on medium-low, stirring occasionally.
  • Stir in red pepper and cook 5 minutes, adding chili powder after 3 minutes, stir occasionally.
  • Add 1-2 tbsp water to deglaze the pan, scraping up and mixing in the fond on the bottom of the pan.
  • Cool and transfer to crock-pot or casserole dish, along with the crumbled bacon.
  • Meanwhile, in a small saucepan stir together maple syrup, molasses, mustard, espresso, Worcestershire, ketchup, vinegars and cinnamon. Heat over medium-high, stirring with a whisk, till bubbling. Turn heat to medium-low and simmer 5 minutes. Cool slightly.
  • Add all beans to the crockpot along with sauce and stir thoroughly to combine.
  • Heat on high for 2-2½ hours, or on low for 4-6 hours.