Say hello to my favorite trashy summer comfort food!

Skillet Baked White Beans. (on toast!) I howsweeteats.com

Crunchy bacon and all.

I once read somewhere that eating baked beans with eggs was “so redneck.” Since my husband likes to claim he is “so redneck” and yesterday I witnessed him playing with fire for about an hour on a charcoal grill while blasting George Strait even though all of our neighbors were outside – and he also really likes this snack, maybe it is. But I dunno. It’s just SO GOOD.

Also, can we talk about how excited I am for grilling season? Yesterday we grilled a ton of food and I’m prepared to do the same all week. I mean, technically all year is grilling season here but now it’s like, I-can-stand-outside-without-hating-life-and-drink-frosty-beer-in-the-sun grilling season. You know it.

Skillet Baked White Beans. (on toast!) I howsweeteats.com

So these beans. These freaking beans. They accompanied our pork sandwiches a few weeks ago and I think… just might be perfect for memorial day. Unless you’re feeling bourbon and all traditional-like. This week is going to be memorial day food overload. SO READY.

I’ve been eating beans and eggs for years – in fact, I’ll often make extra baked beans just so I can have them for breakfast for a couple mornings the following week. But the eggs need to be fried or poached, with ridiculous runny yolks so the whole mess marries together and creates a fabulous flavor explosion that fits perfectly on seedy, crunchy toast.

I’d be okay with never saying flavor explosion again. It’s true

Skillet Baked White Beans. (on toast!) I howsweeteats.com

These baked beans aren’t your regular old stand-bys. I used cannellini beans instead of my usual navy and while they are still saucy, they aren’t quite as saucy as slow-cooked versions. With beans ranking up there as one of my favorite foods (seriously, in all capacities), I wanted these white beans to shine.

With the bacon, of course.

I’m almost embarrassed to share what a run of the mill meal this is for me, but it’s one I crave every summer. It’s like my second option to avocado toast, when all the avocados have those gross little brown hairs in them or are being totally facetious in appearance and actually black inside. Like THIS. Feel it.

Skillet Baked White Beans. (on toast!) I howsweeteats.com

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Skillet Baked White Beans. (on toast!)

Yield: serves 6+

Total Time: 2.5 hours

Ingredients:

2 pounds dry cannellini beans, soaked overnight
6 slices thick cut bacon
1 sweet onion, diced
4 garlic cloves, minced
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup bqq sauce
2 tablespoons molasses
2 teaspoons dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups low-sodium chicken stock

for serving:
whole grain bread, toasted
fried eggs

Directions:

Preheat oven to 325 degrees F.

Take three slices of bacon and chop them. Heat a large cast-iron skillet over medium heat and add bacon. Once some of the fat has rendered, add the onion and stir to coat. Cook until the onion is softened and the bacon is crispier, about 5 to 6 minutes. Stir in the garlic and cook for another minute. Stir in the brown sugar, vinegar, molasses, mustard, paprika salt and pepper. Stir until the sugar dissolves and everything is combined. Add the beans and the chicken stock, stirring to mix. Bring the mixture to a boil and simmer for 5 minutes. Place the remaining bacon strips directly on top of the beans (you can cut them in half if you'd like).

Place the skillet in the oven and cover it with a lid or tent it with aluminum foil. Bake for 2 hours or even a bit longer as the beans soak up the liquid. Taste before serving and season additionally if needed. My favorite way to eat these is on buttered toast with a fried egg.

Skillet Baked White Beans. (on toast!) I howsweeteats.com

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64 Responses to “Skillet Baked White Beans. (on toast!)”

  1. #
    51
    Helen — May 21, 2014 @ 2:58 pm

    Just iike a posh, homemade English Breakfast. ;)

    Reply

  2. #
    52
    Larry — May 22, 2014 @ 4:24 pm

    BEANS BEANS THE MAGICAL FRUIT!!!!!
    No? Anyone? hahaha

    Reply

  3. #
    53
    Marcia — May 23, 2014 @ 8:17 pm

    I just made these beans. The flavor was amazing but the beans were still hard. I followed your directions exactly. Could you help me figure out what went wrong? Should they simmer for longer than 5 minutes? Thank you so much for all your wonderful recipes — I am a big fan of yours!

    Reply

    • Jessica — May 23rd, 2014 @ 8:22 pm

      hi marcia!! did you soak the beans overnight?? the only thing i can think of is that maybe they needed soaked a little longer – but after 2 hours of cooking they should soften at least a little! can you maybe add a little more liquid and put the beans back in the oven?? (maybe even at 350-375) keep me posted!

      Reply

      • Marcia — May 30th, 2014 @ 8:01 am

        I actually had soaked them overnight for two nights before I had time to make them. I ended up putting them in my crockpot with extra broth. They softened up and we’ve been enjoying them for days! Thank you for your help!

  4. #
    54
    Ela — May 30, 2014 @ 4:25 pm

    My favorite USA breakfast, sweet blog and ideas. Thanks. Eliza

    Reply

  5. #
    55
    Annie @ Annie's Noms — June 5, 2014 @ 3:15 am

    Ooooh homemade baked beans – delicious! I’ll definitely be making these ASAP! :)

    Reply

  6. #
    56
    Marlena — June 18, 2014 @ 9:38 pm

    Where did you get that beauteous baby blue pan?!

    Reply

  7. #
    57
    ELizabeth Carmichael — September 12, 2014 @ 10:20 am

    Can these beans be made in a crock pot once we start it on the stove?

    Reply

  8. #
    58
    Elizabeth Carmichael — September 13, 2014 @ 2:11 pm

    I kept the measurements for the beans the same, but I only made 1 pound of dried beans. I figured based upon some of the problems, the extra liquid would be needed to soften the beans. I took dried white beans and soaked them for about 24 hours. I prepared the skillet according to the directions, but after I added the liquid, I boiled them on the stove for about 30 minutes until the liquid reduced by about 1/3; and baked them in the oven for about 4 1/2 hours, but had to add more liquid because the beans cooked unevenly. I don’t think that this recipe works with the cooking times as stated?

    Typically, when I make barbecue baked beans, I boil red beans for about an hour after an overnight soak, and bake them totally covered in a casserole for about 6-8 hours, but maybe the white beans are different than red kidney beans?

    Reply

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