Say hello to my favorite trashy summer comfort food!
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.
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
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.
Yield: serves 6+
Total Time: 2.5 hours
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
whole grain bread, toasted
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.
I adore you.