Bacon Baked Beans


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 pound Beans - soak the beans overnight or longer, changing the water multiple times

rice bran oil

2 sweet onions - diced

1/2 pound ground beef made into little "meatballs"

1/2 pound of artisan bacon 

5 large cloves of garlic

1 cup dark Muscovado Sugar

1/2 cup dried mustard

1/4 cup real maple syrup - better quality is better

Salt and pepper


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

Add rice bran oil to cover.

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

Add garlic 

When onions are translucent add ground beef  and bacon

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

Turn off heat and add beans stir to mix evenly

Add muscovado sugar and dried mustard

Cover with water - about 

Stir and add maple syrup

Turn on oven to 325

Cover and cook for 2 to 3 hours, checking every hour to make sure there is still liquid and test the beans. When the beans are still intact, but soft enough to consume remove from heat. 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. If you want it to be gone leave it in the oven longer. Remember the beans may soak up the remaining moisture and you will have a classic baked bean in your bowl.