Knockwurst and Baked Beans Recipe
This knockwurst and beans combination has been in my family for years, and they were the most delicious when my mom made them.
Servings: 6
Calories: 689kcal
Equipment
Ingredients
- 2 (15-ounce cans) black beans
- 2 (15-ounce cans) kidney beans
- ⅔ cup ketchup, divided
- ⅓ cup molasses, divided
- 3 tablespoons Worcestershire sauce, divided
- 1 ½ cups yellow onion, finely chopped, divided
- 12 ounces bacon (about 9 strips)
- 4 knockwurst, cut into ½-inch slices
Instructions
- Preheat the oven to 225℉ (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 about a third of the ketchup, half 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 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℉ 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!)
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 689kcal | Carbohydrates: 31g | Protein: 21g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1792mg | Potassium: 815mg | Fiber: 1g | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 3mg