The most delicious baked beans you will ever taste. Promise.When I came to the Baked Beans in my Grandmother’s recipe collection, my jaw dropped. For real!
This recipe is no joke! It’s a bunch a crazy tasty ingredients that marry together in a low oven all day long. All day!
Unlike my Grandmother’s Stuffed Cabbage recipe, this one I only changed a tiny bit — less molasses. (Not to worry, there’s still plenty!)I absolutely love how the bacon cooks in whole strips — seeping its smoky, salty juices into the beans as it becomes soft and tender.
When I was a kid, about once a month my mom would make these beans with knockwurst, and it was the most incredibly delicious, comforting meal of all time.Seriously, I’m not sure I can properly describe just how utterly delicious this is. Ketchup and all. 😉
It’s over the top!
- 2 (15-ounce) cans black beans
- 2 (15-ounce) cans kidney beans
- ¾ cup ketchup, divided
- ½ cup molasses, divided
- 3 tablespoons Worcestershire sauce, divided
- 1½ cups finely chopped yellow/brown onion, divided
- 12-ounces bacon (about 9 strips)
- 4 knockwurst, cut into ½-inch slices
- Preheat the oven to 225 degrees F (see notes), and adjust a rack to the center.
- In a large mixing bowl, combine the 4 cans of beans, draining only about ½ of the liquid from each one before doing so.
- In an approximately 5 quart Dutch oven, or other oven proof pot, add about ⅓ of the bean mixture. Then as evenly as possible, drizzle ¼ cup of the ketchup, ¼ cup of the molasses, and 1 tablespoon of the Worcestershire sauce on top. Next sprinkle about ½ cup of the onions. Add one layer of the bacon on top of the onions, so that they're covered completely. (You can cut the bacon strips in half if necessary.)
- Repeat the above layering process two more times, but on the last time, there will be no molasses.
- Cover the pot and place it on a baking sheet in the preheated 225 degree F oven for 7 hours.
- Remove from the oven, add the knockwurst and then bake for 1 more hour.