Baked Beans for Crowd
This was not a recipe I intended to post today but... I went against my own advice of "never mess with a recipe for a party." Hmmm... My husband's work party BBQ was a testing ground. And, PHEW! They turned out pretty good.
Here is what made this batch so special. 1. I caramelized the onions before adding them to the beans. 2. I used a very good quality, smokey bacon (I like Niman Ranch or Nueskes). 3. And the icing on the cake, a tablespoon of prepared French Dijon mustard (Maille).
- Bacon - 12 ounces, baked or fried, drained & chopped
- Onions - 2, medium dice
- Olive oil - 2 tablespoons
- Butter - 1 teaspoon
- Great Northern beans - 2 (48-ounce) jars Randall, do not drain
- Maple syrup - 2 cups
- Ketchup - 1/2 cup
- Dry powdered mustard - 2 teaspoons
- Dijon mustard - 1 tablespoon
- Freshly ground black pepper - 1/2 teaspoon
- Bake or fry bacon, drain and chop into 1/2 inch pieces.
- Add olive oil and butter to sauté pan and turn burner to medium-high. When the fat is sizzling, add onion. Reduce heat to medium-low and slowly caramelize the onions. This may take about 20 minutes and onions will be very brown.
- Pre-heat oven to 300 degrees F.
- Add beans, undrained, to large casserole dish (4 quart or 3.8 liter).
- Stir in chopped bacon, caramelized onion, maple syrup, ketchup, dry mustard, prepared mustard and freshly ground pepper.
- Place in oven, uncovered and bake for 4 1/2 hours at 300 degrees F. Check the beans after 4 1/2 hours. They are done when the spoon comes up with thick, rich, creamy beans. Beans are very forgiving and feel free to let them continue to thicken for up to 5 1/2 hours.
I did not add any salt, prepared beans and bacon contribute enough salt but taste after baking and then adjust for salt.