Quick Fire Beans
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Quick Fire Beans

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 6 can white navy beans

  • 3/4 cup ketchup

  • 1/4 cup Brown sugar (packed)

  • 1 tablespoon yellow mustard

  • 1/2 cup molasses

  • 1/4 teaspoon ground black pepper

  • 3 onions (medium, chopped)

  • 2 clove garlic (minced or chopped)

  • 1 can Herdes Chipotle peppers

  • 1 pound bacon (sliced into 1/2″ long pieces)

Directions

  • Rinse the beans and drain
  • Fry the bacon till crispy, drain in paper towels and set aside (reserve 2 tbspn of bacon fat)
  • Fry up the onions and garlic in the reserved bacon fat till the onion is soft and translucent.
  • On a cutting board, pour out the chipotle can contents, and chop it all up.
  • In a bowl, mix the wet ingredients. Add the chipotle mess.
  • In a big bean crock (I used a roasting pan…a 9×13 glass pan would work too) mix the beans, bacon, onion/garlic and sauce
  • Bake in the oven, covered for 1 – 2 hours. Take cover off for 15 minutes to darken more, if desired.

Notes

  • I know this isn’t technically “quick”, but it’s quicker than soaking beans overnight, boiling and then baking them for 7 hours like my other baked beans recipe
  • Rinse the beans well, they kinda stink!
  • For Canadian readers, I buy these peppers at Sobey’s, YIG, Roblaws…
  • I chopped my garlic instead of pressing last time