Slowly baked beans are a family favorite at my house. Picnics and weekday dinners in summer will usually feature my Honey Mustard Baked Beans on the plate. I use thick Honeycup brand mustard in my baked beans although you can use your favorite honey mustard.
I’m not sure that this is really a “recipe” or just doctoring up some already good canned beans. If you have the time, soak your own bean mixture and cook/bake to perfection. I don’t always have time and I find that the soaked beans always take longer to cook than expected. I’m just not a fan of crunchy beans (except for the green kind).
It was interesting to find out at a picnic years ago that people are pretty picky about their baked beans. Some like a runny, soupy consistency while others prefer their beans to be a bit drier. I’m probably somewhere in the middle. Whether you add onions, bacon, ham, or even regular mustard can cause heated debates amongst normally docile dinner guests.
Sometimes I will slice a peeled onion in half and add to the beans instead of chopping the onion. It provides the same results and looks decorative after cooking. Molasses adds depth and deeper color to the baked beans.
These beans go great with a juicy grilled burger. If you have leftover honey mustard baked beans, they’re even good cold from the fridge. Maybe they’d make a great breakfast addition per my UK friends’ preferences, although I’ve never gone down that path.
From the kitchen of A Food Lover’s Delight….
Honey Mustard Baked Beans
2 cans (14 oz) baked beans such as Bush’s Brown Sugar Baked Beans
1/4 lb slab bacon, cubed into 1 inch pieces
1/2 medium yellow onion, chopped (optional)
1 T Honeycup brand honey mustard (or 1/2 T dijon mustard and 1/2 T honey, combined)
1/4 c brown sugar or maple syrup (can substitute agave syrup or honey)
1/2 c tomato ketchup or catsup
1/4 c molasses
1. Combine all ingredients in an oven-proof baking pan or pot.
2. Bake at 375 degrees for 30 – 45 minutes or until desired consistency is achieved.
Serves up to 6 as a side dish. A great accompaniment to burgers, BBQ sandwiches, grilled chicken and picnic spreads. The beans tend to stick to the pot so some elbow grease will be required to clean up — but these beans are worth it!
Variations: Substitute small chunks of ham for the bacon. Omit the bacon. Substitute an onion half for the chopped onion — makes a decorative onion “blossom” on top of the beans when they’re done baking. If you don’t have the Honeycup mustard, you can mix regular dijon mustard with your favorite honey for a similar result.
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