I had you at bacon, right? This baked bean dish is one I came up with through years of tweaking, and it’s the perfect accompaniment to grilled chicken or ribs, burgers or brats. The trick is to bake it low and slow—then the flavors really blend together. Next time you’re invited to your friends or neighbors for a barbecue, offer to bring these. You can make ahead a day or two, refrigerate, then bake an hour or two before the event. No last minute prep needed. 

If you want to try to appear classier than you actually are, you can put the beans in individual ramekins for your dinner guests. Then bake for about 45 minutes to 1 hour.

Serves 6-8

4-6 pieces of bacon
1 large onion, sliced into rings
2-3 cloves garlic, minced
2 (14 ounce) cans Bush’s baked beans, do NOT drain
1 (14 ounce) can black beans, rinse and drain
1 (14 ounce) can butter or cannelloni beans, rinse and drain
1/4 cup catsup
1/4 cup full-flavored molasses
1-2 tablespoons dark brown sugar, packed
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 teaspoon dried mustard (or 1 tablespoon prepared mustard)
Dash each salt and pepper

Preheat oven to 300° Fahrenheit. Fry bacon in large frying pan until crisp. (If not cooked until crisp, bacon will turn soft when baked with beans.) Remove cooked bacon to plate lined with paper towels; cool. Add onions to bacon fat and sauté on medium to medium-high heat until onions are golden and caramelized (see photo). Add minced garlic and sauté 1-2 minutes longer, until garlic is golden brown. Drain off any excess bacon fat.

In large bowl, combine all the beans, catsup, molasses, brown sugar, Worcestershire sauce, vinegar, mustard, and salt and pepper. Add in caramelized onion mixture, and crumble bacon on top. Stir again until all ingredients are incorporated. Pour into 3-quart baking dish (casserole dish is better than 9″x12″ baking dish), and bake uncovered for 1 1/2 to 2 hours, or until sauce has thickened and darkened in color.

NOTE: If making ahead and refrigerating, let stand at room temp for an hour or so before baking, if possible.

And this recipe may not be low-cal, but it is gluten-free!