Southern Baked Beans
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Southern Baked Beans
Created by Chef Dale MacKay
Ingredients
| 1 | cup CO-OP GOLD PURE White Navy Beans | |
| 1 | package (500 grams) CO-OP SIGNATURE SMOKEHOUSE Black Forest Bacon, chopped | |
| 1 | cup canned diced tomatoes | |
| 1 | cup onion, coarsely chopped | |
| 1 | cup Granny Smith apple, peeled and cored | |
| 1 | cup carrot, peeled and coarsely chopped | |
| 1 | cup celery, coarsely chopped | |
| ¼ | cup garlic | |
| ¼ | cup molasses | |
| ¾ | cup CO-OP GOLD Apple Cider Vinegar | |
| ½ | cup ketchup | |
| ½ | cup brown sugar | |
| 2 | tablespoons Worcestershire sauce | |
| 1 | cup dark beer* | |
| 2 | tablespoons paprika | |
| 1 | tablespoon salt |
Directions
Serves: 4
Soak Time: 6 hours
Prep Time: 15 minutes
Cook Time: 3 hours
Cover beans with water and soak for six hours.
Once soaked, add beans to a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 45 minutes to one hour until beans are tender.
Preheat oven to 300°F.
Fry bacon until crispy and pour off fat. Blend all remaining ingredients in a food processor until slightly chunky.
Add the mixture to bacon and bring to a boil over high heat.
Add cooked beans to a baking dish and pour bacon mixture over top. Cook covered for 1½ hours. Remove the cover and cook for another 30 minutes. Serve with grilled bread.
*Substitute non-alcoholic beer, beef broth or cola for dark beer.
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