Ingredients
- 4 cups canned navy beans (or pork and beans), drained slightly
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon molasses (optional for deeper flavor)
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Preheat your oven to 175°C (350°F).
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving a bit of the grease in the pan.
- In the same skillet, sauté the diced onion until soft and translucent.
- In a large mixing bowl, combine the beans, cooked bacon, sautéed onion, brown sugar, ketchup, mustard, molasses, and Worcestershire sauce. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture into a baking dish.
- Bake uncovered for 45–60 minutes, until the sauce is thick and bubbling.
- Let cool slightly before serving to allow the sauce to set.
Tips
- Add a splash of barbecue sauce for extra smoky flavor.
- For a spicy kick, mix in a pinch of cayenne pepper or diced jalapeños.
- You can substitute turkey bacon for a lighter version.
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