Baked Beans with Bacon
4 cups dry great northern beans
1 pound bacon, thinly sliced crosswise
3 onions, cut into small dice
1 cup dark corn syrup
1 cup mustard
1 cup Worcestershire sauce
1 cup ketchup
1 cup tomato puree
1 tablespoon salt
1/2 teaspoon pepper
Place beans in a large pot, bring to boil and cook 5 minutes. Drain and set aside. Heat the oven to 325 degrees.
Cook the bacon in a large pan over medium heat until crisp. Drain on paper towels, reserving the fat in the pan. Add the onions and cook until transparent, about 5 minutes.
In a large Dutch oven, stir together the corn syrup, mustard, Worcestershire sauce, ketchup, tomato puree, bacon, onion and beans. Bake, uncovered, for 2 hours. Stir in the salt and pepper, cover and bake an additional 2 hours or more, until the beans are tender and have absorbed the liquid. Makes servings, 16 side- or 8 main-dish servings.
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