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    Home Β» Meat Β» Pork Recipes Β» Knockwurst and the Best Baked Beans

    Knockwurst and the Best Baked Beans

    Jan 20, 2016 Β· by Valentina Β· 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Knockwurst recipes might be hard to come by, and I know it's a big claim to say these are the best baked beans ever -- but really, they are! This knockwurst and beans combination has been in my family for years, and they were the most delicious when my mom made them.Knockwurst and Baked Beans Recipe Ever in a round, terracotta ramekinWhen I came to the knockwurst recipes in my Grandmother's recipe collection, my jaw dropped. For real!

    Baked Beans With Knockwurst and Bacon

    My mom used to make this knockwurst and beans recipe regularly, and I loved it. Unless you're someone who doesn't eat meat, I promise, you will too. My mom originally got this recipe from my grandmother and I didn't know we had the recipe anywhere, which is why I was so thrilled to find it.

    This knockwurst recipe is no joke! It's a bunch of crazy tasty ingredients that marry together in a low oven all day long. All day!

    I know what you're thinking -- as you eye the bacon below . . .

    Baked beans in a Dutch oven with a red handle, with a layer of bacon on top.

    No, this is not the healthiest recipe in the world, it's knockwurst and beans, after all. Knockwurst!Β  When was the last time you had knockwurst, if ever?

    You know how I feel though -- if it's not often, and in moderation, it's okay! Totally okay. In my humble opinion, of course. And you certainly don't want to miss out on the best baked beans ever, do you?

    Baked Beans in a Dutch oven with a red handle, with a layer of bacon on top and onions and beans peeking through.

    Unlike my Grandmother's Stuffed Cabbage recipe, this one I only changed a tiny bit -- less molasses. (Not to worry, there's still plenty!)

    What makes this one of the best knockwurst recipes?

    The bacon is the key! I absolutely love how the bacon cooks in whole stripsΒ  -- seeping its smoky, salty juices into the beans as it becomes soft and tender.

    Knockwurst Recipe Inspiration

    When I was a kid, about once a month my mom would make this, and it was the most incredibly delicious, comforting meal of all time. And not having had any knockwurst recipes on Cooking On The Weekends, well, I had to share.Knockwurst and the Best Baked Beans Ever in a red Dutch oven, spilling over the side a bit.

    Seriously, I'm not sure I can properly describe just how utterly delicious this is. Ketchup and all. πŸ˜‰

    It's over the top!

    I hope you enjoy knockwurst and beans as much as my family and I do. It's a treat.

    More comforting recipes with beans:

    • Vegetarian Cassoulet Recipe
    • Sausage Chicken Cassoulet
    • Brisket Chili Recipe with Bacon and Chipotles
    Baked Beans with Knockwurst and Bacon in a round terra cotta bowl.

    Knockwurst and Baked Beans Recipe

    Valentina K. Wein
    This knockwurst and beans combination has been in my family for years, and they were the most delicious when my mom made them.
    5 from 3 votes
    Print
    Prep Time 20 mins
    Cook Time 8 hrs
    Total Time 8 hrs 20 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 742 kcal

    Ingredients
      

    • 2 (15-ounce cans) black beans
    • 2 (15-ounce cans) kidney beans
    • β…” cup ketchup, divided
    • β…“ cup molasses, divided
    • 3 tablespoons Worcestershire sauce, divided
    • 1 Β½ cups yellow onion, finely chopped, divided
    • 12 ounces bacon (about 9 strips)
    • 4 knockwurst, cut into Β½-inch slices

    Instructions
     

    • 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 Β½ of the liquid from each one before doing so.
    • In an approximately 5 quart Dutch oven, or other oven proof pot, add about β…“ of the bean mixture. Then as evenly as possible, drizzle about a third of the ketchup, half of the molasses, and 1 tablespoon of the Worcestershire sauce on top. Next sprinkle about Β½ cup of the onions. Add one layer of the bacon on top of the onions, so that the ingredients are 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.

    Notes

    * I'm sure you could also make this recipe in a slow cooker. Believe it or not, I don't own one. (Gasp!)
    Keywords comfort food recipes for fall and winter, meals to make ahead
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toΒ Amazon.com.

    More Pork Recipes

    • Sous Vide Pork Tenderloin with Coffee Rub
    • Easy Pork and Mushroom Stew
    • Bell Pepper Sandwich
    • Baked Brussels Sprouts with Pancetta

    Reader Interactions

    Comments

    1. Marsha | Marsha's Baking Addiction

      January 22, 2016 at 7:40 am

      This looks absolutely delicious, such a perfect meal!

      Reply
      • valentina

        January 22, 2016 at 12:23 pm

        Thanks, Marsha! Delicious it is! πŸ™‚

        Reply
    2. Kavey

      January 22, 2016 at 8:50 am

      Really like the idea of a bacon lid as it's cooking, very cool!

      Reply
      • valentina

        January 22, 2016 at 12:23 pm

        This is definitely a case where the bacon makes it better! πŸ˜‰ Thanks for visiting.

        Reply
    3. Elaina Newton (@TheRisingSpoon)

      January 22, 2016 at 11:41 am

      This looks ah-mazing! I love savory side dishes and sausage; however, I've never had knockwurst before. I think I need to fix that ASAP.

      Reply
      • valentina

        January 22, 2016 at 12:24 pm

        Thanks so much Elaina -- hope you try it & love it. πŸ™‚

        Reply
    4. Stephanie Weaver, MPH

      January 22, 2016 at 3:43 pm

      This sounds amazing. Will try it at some point when I'm eating beans again, or maybe for a special occasion like a bbq.

      For some reason, I thought I had added you to my Feedly long ago... just now realized I hadn't! Pinned and will pin your stuff from now on. Hope you are well.

      Reply
      • valentina

        January 22, 2016 at 4:37 pm

        Thanks, Stephanie! Appreciate it. Hope you're back on the beans soon. πŸ˜‰ xo

        Reply
    5. April @ Girl Gone Gourmet

      January 23, 2016 at 5:04 am

      This looks so good! It's so cold here right now and all I'm craving is warm and cozy comfort food like this πŸ™‚

      Reply
      • valentina

        January 23, 2016 at 9:51 pm

        Yes, it's super warming. Hope you try it. Thanks for visiting! πŸ™‚

        Reply
    6. sippitysup

      January 23, 2016 at 2:13 pm

      Over the top is my middle name! GREG

      Reply
      • valentina

        January 23, 2016 at 9:51 pm

        πŸ™‚ love it, Greg.

        Reply
    7. David

      January 24, 2016 at 10:21 am

      Such comfort food! Should we ship some to the east coast? πŸ™‚

      Reply
      • valentina

        January 24, 2016 at 3:02 pm

        An excellent idea, David. πŸ˜‰ xo

        Reply
    8. Rick Roy

      May 25, 2018 at 2:59 am

      This is a wonderful recipe! My oven is broken so I used a dutch oven on the stove with low heat and had no problems at all. I snuck some out for a snack at 4 hours and it was good ... but at 8 hours, it was better. I'm looking forward to leftovers for lunch today.

      Reply
      • valentina

        May 25, 2018 at 3:48 pm

        Hi Rick, Thanks so much for sharing -- you made my day! πŸ™‚ This is one of my all time favorites and I'm so happy you liked it too! Cheers and have a great weekend. ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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