6 Bean Baked Beans
A unique, easy, and delicious side dish for grilling season!
Servings 11 people
Ingredients
- 1 cup chopped onion
- 6 slices bacon chopped
- 1 clove garlic minced
- 1 (15.5 to 16-oz.) can red kidney beans rinsed and drained
- 1 (15.5 to 16-oz.) can white kidney beans rinsed and drained
- 1 (15.25 to 16-oz.) black beans rinsed and drained
- 1 (15 to 16-oz.) can garbanzo beans rinsed and drained
- 1 (15 oz.) can pinto beans rinsed and drained
- 1 (15 to 16-oz.) can pork and beans in tomato sauce
- 1 cup beer
- 1 tbsp Worcestershire sauce
- ¼ cup packed brown sugar
- ½ cup ketchup
- 1 tbsp yellow mustard
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350ºF.
- Heat a large Dutch oven on medium-high heat until hot. Add bacon and onion, cook until bacon is crisp and onion is translucent; add the garlic the last one minute of cooking time. Drain excess fat.
- Add the beans, beer, Worcestershire sauce, brown sugar, ketchup, mustard. Mix well to combine and bring to a boil.
- Bake the beans covered for 1 hour or until bubbly around the edges.
Notes
TIFFY’S TIPS
- This recipe calls for ‘packed brown sugar’, which just means that you should firmly press the sugar into the measuring cup to remove air pockets. Since brown sugar clumps, this allows for an accurate measurement.
- Rinsing beans will remove excess salt and starchy liquid from the can. To rinse the beans, open the cans and empty the contents into a colander. Rinse the beans until the water runs clear. Your beans are now ready and you can continue with the recipe as directed. This also helps remove the metallic flavor sometimes found in canned beans.
- To make this recipe in a slow cooker–prepare the bean mixture as directed in Steps 1 and 2. Transfer the mixture to a slow cooker. Cover and cook the beans on the low-heat setting for 10 to 12 hours or on the high-heat setting for 4 to 5 hours.