The BEST Baked Beans
The BEST Baked Beans. The perfect side dish for barbecues, picnics or for Fourth of July!
Thank you Santa Rita for sponsoring this post. All opinions and text are my own.
These Baked Beans are AMAZING! They are a perfect side dish for cookouts, barbecues and for Fourth of July!
This dish can be made two ways: in the oven or on the stove top. Both ways are super easy and are ready in less than an hour.
The secret to these beans is the red wine. It adds an extra depth of flavor. (Don’t worry about the alcohol content in the wine it will cook off as it simmers.) I used Santa Rita’s Hero’s Salute Red Blend 2012. This wine has a deep, dark ruby-red color that features blueberry, plum and Cassis fruit aromas along with spices and vanilla, coffee and tobacco notes from the barrel-aging.
These wines are fermented in stainless steel tanks at controlled temperatures and bottled early to preserve each variety’s fruitiness and natural aromas. The 120 wines are young, fresh and fruity, elegant and perfectly balanced with good acidity. Their exceptional value makes them an outstanding choice for accompanying everyday meals.
Baking Method
Preheat oven to 350 degrees.
Cook bacon, remove from the pan but leave the oil in the pan. Crumble bacon once it has cooled. Saute onion and garlic and stir in the rest of the ingredients along with the cooked bacon. Bake for 45 minutes to an hour.
Stove top Method
Cook bacon in a large pot until fully cooked and crispy. Remove from the pan but leave the oil in the pan. Crumble bacon once it has cooled. Saute onion and garlic and stir in the rest of the ingredients along with the cooked bacon. Simmer for 30-35 minutes covered, stirring occasionally.
Serve these Baked Beans with my Slow Cooker Pulled Pork Barbecue Sandwich!
The BEST Baked Beans
Ingredients
- 2 11 ounce cans pork and beans
- 4-6 slices bacon
- 1/2 large onion diced
- 3 cloves garlic minced
- 1/4 cup ketchup
- 2 tablespoons molases
- 2 tablespoons brown sugar
- 1 tablespoons worcestershire sauce
- 1/4 cup red wine
- 1/4 teaspoon chili powder or more to taste
Instructions
Baking Method
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Preheat oven to 350 degrees.
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In a dutch oven or a large oven safe pot cook bacon until fully cooked and crispy. Remove from the pan but leave the oil in the pan. Crumble bacon once it has cooled.
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Add in onion and cook for 3-4 minutes.
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Add in garlic and cook for an additional minute.
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Stir in cooked bacon, beans, ketchup, molases, brown sugar, worcestershire, red wine and chili powder.
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Cover and bake for 45 minutes to an hour. Stir occasionally.
Stove top Method
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Cook bacon in a large pot until fully cooked and crispy. Remove from the pan but leave the oil in the pan. Crumble bacon once it has cooled.
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Add in onion and cook for 3-4 minutes.
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Add in garlic and cook for an additional minute.
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Stir in cooked bacon, beans, ketchup, molases, brown sugar, worcestershire, red wine and chili powder.
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Simmer for 30-35 minutes covered, stirring occasionally.
Grilled Chilean Chicken with Chile Verde Sauce from Honest Cooking on Vimeo.