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Image Credit: Sara Kate Gillingham-Ryan
Baked Beans with Pineapple and Bacon
Family recipe from the Gilinghams family.
“A family recipe is important, even if we don't remember all the parts, because each attempt at its re-creation keeps us connected to the people who helped shape us. It happens each time we do that intimate, life-sustaining cooking and eating thing, especially when we do it from a place of memory.”
1 pound (about 2 1/4 cups) dried navy beans or Great Northern Beans
¼ cup dark brown sugar
¼ cup molasses
2 ½ teaspoons dry mustard
1 teaspoon salt
1 (15-oz) can diced tomatoes
1 cup crushed pineapple (canned in juice or fresh)
1 bunch green onions, sliced into ½ -inch pieces
8 thick slices smoked bacon
Rinse the beans and soak them in 6 cups of water overnight or at least 6 hours. See note at
Preheat the oven to 325°F.
Add beans with their soaking liquid to the pot.
Combine the brown sugar, molasses, mustard, and salt, and pour the mixture over the beans.
Add the tomatoes, pineapple, and all but ½ cup of the green onions.
Stir the pot to combine the ingredients.
Lay the bacon strips across the top of the beans.
Cover the pot and bake about 5 hours, until the beans are tender but not falling apart and
Uncover during the last 30 minutes of cooking to allow the bacon to crisp.
Serve in bowls topped with a few pinches of sliced green onion.
You can combine this amazing recipe with some others from our collection
Bean Soaking Shortcut: For shorter soaking time, put the beans in their pot, cover with 6 cups
water, bring to a rapid boil and cook on high for 2 minutes. Remove from the pot from the heat,
cover it, and let it stand 1 hour before adding the mustard mixture and following the above
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