Slow-cooked Southern Baked Beans
Boston has nothing on this recipe. It is never a real BBQ without this delicious side dish. My baked beans are 100% vegetarian – if you want to add bacon of course feel free to do so.
Ingredients
- 1 bag Red Kidney Beans
- 1 bag Small Pink Beans
- ¼ cup Olive Oil
- 1 cup Dark Brown Sugar
- 1 Large Finely Diced Onion
- 3 cloves Minced Garlic
- 1 can Diced Tomatoes (small can)
- 1 can Tomato Paste (small can)
- 1 cup Catsup
- ¼ cup Dark Molasses
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 can Crushed Pineapple (small can or finely diced fresh pineapple)
- ½ lb Cooked Crumbled Bacon (optional)
Instructions
- Soak beans overnight.
- Rinse a few times then cover with cold water and bring to a boil. Reduce heat, cover and simmer for 1 hour or until beans are fairly tender. Drain and rinse again. (Alternatively, you could drain and rinse canned beans).
- Place beans in mixing bowl and add Olive Oil, Dark Brown Sugar, Onion, Garlic, Tomatoes, Tomato Paste, Catsup, Dark Molasses, Salt, Black Pepper and Pineapple. At your option you can also add Bacon here. Blend well.
- Place in covered baking dish. Slow bake in 300℉ oven for 2-3 hours or until brown, bubbly and hot.
