Indulge in our easy Sweet and Sour Baked Beans recipe, a delightful twist on a classic dish! This flavorful side combines the perfect balance of sweetness and tang, making it a great addition to BBQs, potlucks, or family dinners. With simple ingredients and straightforward instructions, you can whip up this crowd-pleaser in no time. Discover tips for enhancing flavor and serving suggestions to impress your guests. Enjoy a hearty, comforting dish that everyone will love!
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Easy Sweet and Sour Baked Beans with Spice & Garlic
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Here’s a concise summary for your Sweet and Sour Baked Beans recipe:"Enjoy a delicious twist on a classic with our Sweet and Sour Baked Beans recipe! This easy-to-make dish features a perfect blend of sweetness and tang, ideal for BBQs, potlucks, or family meals. With simple ingredients and straightforward instructions, you'll have a comforting side that delights every palate. Perfect for impressing guests or satisfying your cravings!"
Equipment
Mixing Bowl: For combining the beans with the sauce and other ingredients.
Measuring Cups and Spoons: To ensure accurate measurements of ingredients like sugar, vinegar, and spices.
Can Opener: If using canned beans, a reliable can opener is essential.
Ovenproof Baking Dish or Casserole Dish: For baking the beans in the oven.
Spatula or Wooden Spoon: For mixing ingredients thoroughly.
Aluminum Foil: To cover the dish while baking, if needed.
Oven Mitts: For safely handling hot dishes.
Optional Tools
Food Processor: For chopping vegetables or making a smoother sauce.
Slow Cooker: For a hands-off cooking method, if you prefer slow-cooked flavors.
Ingredients
19 oz. can garbanzo beans* (chickpeas), drained 540 mL
14 oz. EACH can red kidney and lima beans*, drained 398 mL
28 oz. can Boston baked beans 796 mL
8 bacon slices 8
2 large onions, sliced or chopped 2
1 garlic clove, crushed 1
1 cup brown sugar 250 mL
1 tsp. dry mustard 5 mL
1 tsp. salt 5 mL
1/2 cup vinegar 125 mL
Instructions
1
Combine the beans in a 4-quart (4 L) ovenproof casserole or pan. (Don’t forget to drain all but the Boston beans.)
2
Fry the bacon until crisp. Crumble bacon into the beans. Reserve 2 tbsp. (30 mL) bacon fat in the pan and discard the rest.
3
Sauté the onions and garlic in the bacon fat over medium heat until onions are translucent. Add brown sugar, mustard, salt and vinegar. Heat to boiling. Add to the beans in the casserole.
4
Bake at 350°F (180°C) for 1 hour, or until bubbly.