Simple Baked Beans

My friend Sarah makes the best baked beans on earth.  A few bites in and you’ve had a complete meal.  Packed with butter beans, pinto beans, kidney beans, navy beans, cannolini beans,  browned beef, molasses, ketchup, onions, garlic, mustard and a million other things, it’s like an explosion of flavor in one bite.  Sadly, we don’t have a recipe for her baked beans because she never makes them the same way twice, opting to throw this and that in to create her masterpiece.  

On the opposite end of the spectrum is me.  Plain old baked beans with just a few ingredients.  The go-to recipe of mine is a New York style inspired baked bean.  That’s right, this Kansas City girl forgoes the burnt ends* and barbecue sauce soaked goodness and goes simple.  The recipe is quick to throw together and has the perfect balance of savory and sweet that will make your taste buds sing praises.

Simple Baked Beans
Delta Whiskey

4 cans Great Northern beans, drained and rinsed
6 slices center-cut bacon, cut into 1/2″ pieces
1 large onion, chopped
3 cloves garlic, chopped
1/2 cup brown sugar
To Serve: Malt Vinegar

Preheat oven to 350 degrees.

Heat a large skillet over medium heat and cook the bacon pieces until slightly browned.  Add onions and garlic; cook, stirring until the onions are tender and the bacon is crisp.  Remove from heat.  Stir in beans and brown sugar, transfer immediately to a casserole dish.

Bake at 350 degrees for 20-30 minutes, or until heated through.

Serve with a slight drizzle of malt vinegar.

*Do you have Burnt Ends where you’re from?  They’re heaven on a plate: consisting of all the burnt, crusty parts of the brisket after smoking (Kansas City style BBQ).  If ever you’re in the Kansas City area, visit Arthur Bryant’s, they have the best in town.