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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I used pinto beans because I was out of navy beans wanted a nice tasty topping so I had some rye bread left over and did my baked beans like this. We love these and would not go back to the traditional navy bean. Ingredients:
4 strips thick-sliced bacon |
1 cup onion, minced |
2 can pinto beans, drained and rinsed (15-oz. each) |
1 can crushed tomatoes (15-oz.) |
1/2 cup ketchup |
1/2 cup brown sugar |
3 tbsp. worcestershire sauce |
3 tbsp. stone ground mustard |
2 tsp. tabasco, or to taste |
salt to taste |
2-3 sliced rye bread, buttered, pulsed in a food processor |
Directions:
1. Preheat the oven to 400*F.
2. Saute bacon in a cast iron skillet over medium heat until crisp.
3. Drain on a paper towel lined plate, pour off all but 1 Tbsp. drippings.
4. Sweat onions in drippings until soft, 5 minutes.
5. Add remaining ingredients (except rye bread crumbs) and bacon pieces.
6. Top beans with crumbs and bake until bubbly, 20 minutes.
7. Beans may also be baked in individual serving dishes.
8. Divide mixture among dishes, top with crumbs and bake
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