Shelly's Recipe

Stove-Top Baked Beans

Category: Beans

8-10 servings

4 strips bacon, sliced into 1/2-inch wide strips
1 large yellow onion, finely diced
2 28-ounce cans baked beans (I use Bush's Vegetarian)
1 16-ounce can dark red kidney beans, rinsed and drained
1/2 cup packed light brown sugar
1/2 cup ketchup
1 Tablespoon grainy Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more to taste

In a large stockpot over medium heat, cook the bacon until lightly browned and most of the fat has rendered, about 5-7 minutes. Add the diced onion and saute until the onions are soft, another 5-7 minutes. Add the baked beans, kidney beans, brown sugar, ketchup, and mustard; stir until combined. Reduce the temperature to medium-low to maintain a low and gentle simmer. Cover the beans and cook for 1 hour, stirring occasionally to keep the beans from sticking to the bottom. Uncover the beans and continue to cook for another 30-45 minutes, stirring occasionally, until the liquid has reduced and the beans have thickened. Stir in the pepper and taste for seasoning, adding more pepper if needed.