Serves 8
50 min
Fast and Fancy Pork and Beans
Recipe GLPR32a02538c7a204
A classic American baked bean dish made quick and easy on the stovetop. Thick-cut bacon is crisped and combined with sautéed onions, then simmered with navy beans in a molasses-based sauce enriched with tomato, vinegar, and warm spices. Ready in under an hour with the deep, savory flavor of traditional slow-cooked baked beans.
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Ingredients
3 ounces thick-cut bacon, salt pork, or pancetta, cut into 1/2-inch dice
1/2 medium yellow onion, finely chopped
1/2 cup tomato sauce
1/3 cup molasses
3 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard powder
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
3 (15-ounce) cans navy or cannellini beans, with liquid
Kosher salt to taste
Directions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat renders and the bacon becomes crispy and golden, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of the rendered fat in the pot.
Add the chopped onion to the bacon fat in the pot and sauté over medium heat, stirring frequently, until softened and lightly caramelized, about 4–5 minutes.
Pour in the tomato sauce, molasses, apple cider vinegar, dry mustard, Worcestershire sauce, and black pepper. Stir well to combine all ingredients.
Add the three cans of beans along with all their liquid, stirring to incorporate. Return the crispy bacon to the pot and stir to combine.
Bring the mixture to a gentle simmer over medium heat, then reduce heat to medium-low. Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. The beans should be tender and the sauce should coat the back of a spoon.
Taste and season with kosher salt as needed. Serve hot as a main course or side dish.
