Hello all! I know it’s taken me quite awhile to post another blog… we’ve been so short-staffed at the bakery for the past several months, so I had to take a temporary hiatus from blogging. I hope you all had a good summer, and fall!
I know that most of you enjoy quickly prepared meals, and while the baking takes awhile (1.5 hours), the preparation itself is minimal for an amazing result. Plus, the oven will warm up your house! What’s not to love? Well, let’s just get right down to business, shall we?
Barbeque Bacon Beans
2 15oz Cans of White Beans, drained
1 Can of Diced Tomatoes with Green Chiles
1/2 C. Ketchup (Make Sure to Get One, or Make One, That Satisfies Your Dietary Needs)
1/2 C. Barbeque Sauce (My Favorite is OrganicVille’s Original Barbeque Sauce)
1/4 C. Coconut Sugar (Or Brown Sugar)
1 Tablespoon Yellow Mustard
1 T. Worcestershire Sauce (I used Lea & Perrins Brand)
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Black Pepper10-12 Slices of Bacon (I prefer local & uncured)
Preheat your oven to 350F. Lay bacon strips out on cookie sheet (preferably one with an edge to it!), and bake for about 12-15 minutes. The bacon will not be fully cooked. Remove from heat and set aside to cool a bit. Then whisk together ketchup, barbeque sauce, coconut sugar, mustard, Worcestershire sauce, garlic powder, & black pepper together in an 8×8 glass baking dish until smooth.
Tear up 5-6 pieces of your partially cooked bacon into little pieces. Add drained cans of white beans, can of diced tomato with green chiles, and torn-up bacon to your baking dish, and carefully stir together. When mixed, lay remaining bacon slices across the top of the beans. Bake at 350F for 1 hour and 30 minutes. Serve.