Baked Beans

We use Morning Glory Farm yellow eye beans in our kitchen, soaking them overnight and then slow cooking for 1.5 hours. Here we have created a shortcut for you in using canned beans. But of course, Morning Glory Farm beans are the best!

Serves 12 to 16

1/2  cup ketchup

1 cup water

2 Tbsp. spicy brown mustard

2 Tbsp. cider vinegar

2 cloves garlic

¼ tsp. cayenne pepper

1 tsp. smoky paprika

1 ¼ pounds bacon

2 onions, chopped

1 28-ounce can fire roasted organic tomatoes

6 cups cooked beans, or 6 15-ounce cans pinto beans and/or cannelloni beans 

Preheat oven to 350 ˚. Whisk ketchup, water, mustard, vinegar, garlic, and cayenne together in a large bowl; set aside.

Cook bacon in a 12-inch skillet over medium-high heat, about 10 minutes. Remove bacon from skillet, add in onions and cook about 10 minutes.

Transfer the cooked onions to bowl with sauce. Stir in baked beans and tomatoes. Transfer bean mixture to heavy baking pot or deep lasagne type pan. Arrange bacon pieces in single layer over top of beans. Bake until beans are bubbling, about 1½ hours. Let cool for 15 minutes. Serve.

TO MAKE AHEAD: Beans can be refrigerated and then baked, or baked and then refrigerated and reheated.