We're not a fan of spicy, so I excluded the hot sauce. I couldn't find baby butter beans, so I used regular ones. I was a bit nervous because they were huge, but they were fine. I opted for the slow cooker version. This will be my go-to bean recipe.
Not-Too-Sweet Baked Beans
Recipe adapted from The Big Book of Backyard Cooking
Ingredients:
1 15 1/2-oz. can Great Northern beans
1 15 1/2-oz. can navy beans
1 15 1/2-oz. can baby butter beans
1 15 1/2-oz. can pinto beans
2 14 1/2-oz. cans stewed tomatoes
1/3 c. molasses
2 Tbsp. light brown sugar
2 Tbsp. prepared mustard
1 tsp. Kosher salt
1/2 tsp. Tabasco or other hot sauce
6 oz. bacon (1/2 of an average-sized package), divided
1 medium onion, thinly sliced
1 15 1/2-oz. can navy beans
1 15 1/2-oz. can baby butter beans
1 15 1/2-oz. can pinto beans
2 14 1/2-oz. cans stewed tomatoes
1/3 c. molasses
2 Tbsp. light brown sugar
2 Tbsp. prepared mustard
1 tsp. Kosher salt
1/2 tsp. Tabasco or other hot sauce
6 oz. bacon (1/2 of an average-sized package), divided
1 medium onion, thinly sliced
Instructions:
Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it’s cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.
Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.
When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1″ pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.
Slow Cooker Instructions:
Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.
