My father-in-law calls me Saree. I love it. I made some homemade baked beans for a cookout a few summers ago because I didn’t like the ingredients in all of those cans of baked beans at the store. Since then, my father-in-law refers to them as “Saree Beans,” which I think is quite charming. I made some Saree Beans for the couple’s shower several weeks ago, and, while I’m not sure you’ll like them as much as my father-in-law does, I do think they’re delicious and much tastier than those store-bought varieties!
1/2 pound good bacon, diced (and by “good,” I mean from a quality, preferably local and pastured source – it makes a huge difference!)
1 large onion, diced
1 pound navy beans, cooked and drained
For the sauce
1½ cups ketchup
¼ cup light or mild molasses (or brown sugar)
¼ cup apple cider vinegar
¼ sweet onion, finely diced
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ teaspoon table salt
½ teaspoon ground black pepper
- Brown bacon in skillet (I prefer cast iron to get lots of extra brown bits).
- After the bacon has browned, remove from heat and ladle a few tablespoons of the lard into a saucepan to make the barbecue sauce. Remove the bacon from the skillet and set aside for later.
- Brown the finely diced onions in the lard in the saucepan. Once the onions are translucent, add the remaining sauce ingredients to the saucepan and bring to a slight boil for twenty minutes. After twenty minutes or so, lower the heat to a simmer until the sauce thickens up (usually takes another twenty minutes or so). Tip: double or triple the ingredients for a delicious barbecue sauce for all of those summer BBQs to come.
- Preheat the oven to 350 degrees.
- Once the sauce has thickened, dump the large diced onion into the skillet with the remaining bacon grease and brown bits. Cook the onions until just barely softened.
- Combine the beans with the cooked onions and cooked bacon, stirring gently. Then pour the sauce over the whole mixture and stir gently to combine.
- Pour the finished bean mixture into a 9×13 glass or ceramic pan and bake for 30 minutes until crispy on top.