Bacon Baked Beans


Rice Bran Oil

1 onion diced

Pinch of Sea Salt

Hardneck Garlic - 1 head

1/2 pound ground beef

5 strips thick cut bacon, cut into 1 inch length

2 cups dried beans - soaked overnight, rinsed and drained

1 cup Muscovado Sugar

1/2 cup dried mustard

1/4 cup Vermont Maple Syurp


Bacon Baked Beans - almost. 

These aren't really Boston Baked beans, these are more like a combination of southern (add yellow mustard), cowboy (add ground beef),  beans ... classic baked beans are cooked many hours (8) to caramelize them into a wonderful blended baked dish.

Originating as a blend of beans, a litttle salt pork and maple syrup the "recipe' and/or methods changed as salt pork became more difficult to get during the second world war. 

In 1895 Heinz brought baked beans to England and became a staple of the English diet. For breakfast! 

The requirement was a not quite baked pork and beans and not a chili. Depending on how you long you bake for, the results will differ in it's consistency.


1. In a cast iron pot (5 qts or larger) heat on high

2, Add rice bran oil to cover.

3. When warm, add onions and cook to translucent with a pinch of salt

4. Add garlic 

5. When onions are translucent add ground beef  and bacon

6. Cover and cook to allow bacon to release some of it's flavor

7. Turn off heat and add beans stir to mix evenly

8. Add muscovado sugar and dried mustard

9. Cover with water 

10. Stir and add maple syrup

11. Turn on oven to 325

12. Cover and cook for 2 to 3 hours, checking every hour to make sure there is still liquid and test the beans. 

13. When the beans are still intact, but soft enough to consume remove from heat. 

14. Bean dishes are often best after resting overnight, though it is really hard not to eat them right away. There should still be liquid when you are done.