Baked Beans

We grew up eating baked beans, the baked beans out of a can. They were pretty darn good back then. Little did I know baked beans could be even better.

I was dating a guy from another town before I moved to Vancouver. His parents had a cabin at a lake about halfway between our two little towns. Plus a boat, water skis and all the fun summer toys. We spent our summer at this cabin with his family and friends having a good old time – the summer of 1989! There was this one time his mom cooked up a big batch of home made beans for our farewell BBQ. I am pretty sure I still have that recipe since she wrote it out for me. This is how I learned beans could be more than just out of a can.

I became more adventurous with baked beans when I got married. Some of the recipes we enjoy are these Smoky White Beans and Salsa Baked Beans. Several years ago my father in laws girlfriend Paulette introduced us to her baked beans with all kinds of yummy extras. I’ve had them a few times and they are really good. She shared the recipe with me and I will share it with you soon. It was Paulette’s use of large canned ready to eat beans, with an added flavour boost, that inspired me to make these beans.

Baked beans are oh so popular here in Calgary around Stampede time. They are a delicious side to any BBQ fair and we love to serve them with our Beef on a Bun. We’ve made these beans for a camping potluck and in the slow cooker.

This recipe makes enough for a big potluck or crowd. You will want to cut the recipe in half for smaller groups.

Baked Beans

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Course: dinner, lunch, side

Servings: 12

Author: Wanda Baker

Ingredients

• 1/2 package bacon
• 2 cans baked beans 1.36L
• 1 can pineapple tidbits
• 1 cup BBQ sauce your favourite
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tsp maple syrup
• salt

Instructions

• Cook bacon in a dutch oven or heavy bottom pot over medium heat until cooked through. Do not cook until crispy as they will continue to cook with the beans. Rough chop and set aside.
• Drain half of the bacon fat into a jar for later use and keep the rest in your pot.
• Pour both cans of beans in the pot. Add pineapple tidbits and stir.
• In a small bowl mix together BBQ sauce, apple cider vinegar, dijon mustard and maple syrup. Add a small pinch of salt. Stir in BBQ mixture and bacon.
• Bring beans to a boil then reduce to low simmer stirring regularly. Let cook 30-60 minutes and sit 15 minutes before serving. They will thicken as they sit.