A quicker version of the beans prepared by old-time chuck wagon cooks.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionFamily Get-together, Game Day
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
- 4 slices bacon, coarsely chopped
- 1 large onion, chopped (about ½ cups)
- 4 cups cooked red or white kidney beans, drained
- 1 cup tomato juice
- ½ cup ketchup
- 2 teaspoons firmly packed light brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ½ teaspoon Tabasco or other hot pepper sauce
- Salt and freshly ground black pepper to taste
Saute the bacon in a 3-quart flameproof casserole or Dutch oven until it releases its fat and starts to brown; remove and reserve. Drain off and discard all but 1 tablespoon fat. Add the onion and saute, stirring constantly, until the onion is golden, about 5 minutes.
Heat the oven to 350°F. Stir the beans, tomato juice, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, mustard, Tabasco, salt, and black pepper into the onion mixture in the casserole. Bring to a boil over high heat, stirring constantly. Stir in the reserved bacon.
Bake, uncovered, 20 to 30 minutes or until the beans are bubbly and the top is crisp.
Omit the bacon. Cook the onion in 1 tablespoon vegetable oil.
1994 Bonnie Tandy Leblang