Ingredients for Baked Beans Quintet
- 1/2 pound bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Not used in this recipe
- Not used in this recipe
- Not used in this recipe
- Not used in this recipe
- Not used in this recipe
- 1/2 cup ketchup
- 1 tablespoon molasses
- 2 tablespoons brown sugar
- 1 dash Worcestershire sauce (optional)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 2 (15 ounce) cans baked beans, undrained
- 1 teaspoon bacon drippings
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How to Make Baked Beans Quintet
- Cook 1/2 pound bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
- Reserve 1 teaspoon of bacon drippings in the skillet; discard the rest.
- Crumble the cooked bacon and set aside.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet with the reserved bacon drippings. Cook, stirring constantly, until softened, about 5 minutes.
- In a large bowl, combine the crumbled bacon, onion mixture, and 2 (15-ounce) cans of baked beans (your favorite kind!).
- Stir in 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon molasses, 1 teaspoon Dijon mustard, and 1/4 teaspoon black pepper.
- Spoon the mixture into a lightly greased 2 1/2-quart baking dish.
- Cover with aluminum foil.
- Bake at 375°F (190°C) for 1 hour.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
98g
Fat
7g
Carbs
28g