Use canned beans to cut down on time, while still making party-worthy baked beans on the stovetop. Richly flavored with molasses and brown sugar, these beans won’t disappoint.
- 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch wide strips
- 1/2 peeled onion, stem intact
- 4 (15-ounce) cans navy beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 3 tablespoons molasses
- 2 tablespoons brown sugar
- 2 teaspoons dry mustard powder
- 1 bay leaf
- 1 teaspoon salt
- 1 cup water
1 Cook the bacon: In a large soup pot over medium heat, cook the bacon, turning often, for 5 minutes, or until browned. Pour off and discard about half the excess fat. Set aside about 1/4 cup bacon for garnish.
2 Cook the beans: Add the onion half, drained beans, tomato sauce, molasses, brown sugar, mustard powder, bay leaf, salt, and water to the pot. Bring to a simmer over medium heat.
Cover the pot and simmer for 25 to 30 minutes, or until the sauce is thick. If your sauce doesn’t seem to be thickening to your liking, remove the lid for the final 5 minutes of cooking. Remove the onion half and bay leaf.
3 To serve: Serve the beans from the pot, or transfer them to a bowl, and sprinkle the reserved bacon on top.