Southern Baked Beans

Southern Baked Beans
Created by Chef Dale MacKay
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

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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