What should I do if my baked beans are too thick?

Stir in warm water a couple of tablespoons at a time until the sauce loosens to your liking. Water is better than broth here, since the bacon and kielbasa already bring plenty of salt. If they’re still in the oven, take them out early. They keep thickening as they rest and cool, so pull them when the sauce looks a little looser than you want. Leftovers set up firmly in the fridge, so expect to add a splash of water whenever you reheat them.

What should I do if my baked beans are too sweet?

Try to balance the sweetness rather than trying to remove it. You can add: - Acid: a teaspoon or two more apple cider vinegar. - Tang: another spoonful of Dijon or stone-ground mustard. - Salt: a pinch or two of salt. - Heat/Smoke: a little more smoked paprika or chili powder, or a dash of hot sauce.

Can I make this in a slow cooker?

Yes — after step 6, transfer everything to a slow cooker and cook on low for 4-5 hours instead of baking. Leave the lid cracked for the last hour if you’d like them thick, as the slow cooker doesn't allow the sauce to reduce as much as when it's baked in the oven.

What's the best pan to bake these in?

A cast iron Dutch oven or large sauté pan works great, especially if you want to carry it straight to the potluck table.

Can I use dried beans instead?

This recipe is built around canned beans for a shorter cook time and ease. It has not been tested with dried beans.

Your New Favorite Baked Beans

The Best Baked Beans

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Hearty baked beans loaded with crispy bacon and golden kielbasa in a smoky sauce that’s just the right amount of sweet.

Author: Kylie

Ingredients

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12 ounces thick-cut bacon, diced
12 ounces smoked kielbasa sausage, sliced
1 small yellow onion, diced
6 cloves garlic, finely minced
1 teaspoon chili powder
1 teaspoon smoked paprika
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup ketchup
1/2 cup brown sugar
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon stone-ground mustard
3 (15.5-ounce) cans Great Northern beans, drained and rinsed
Kosher salt
fresh cracked black pepper

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Instructions

COOK BACON. Heat oven to 350 degrees. Heat a Dutch oven or large saute pan, over medium heat. Add bacon and cook, stirring occasionally, until crispy. Use a slotted spoon to remove from the pan and transfer to a plate. Pour off all but about 1 tablespoon of bacon drippings.
COOK SAUSAGE. Sauté sliced sausage in the bacon drippings, stirring occasionally until slices form a golden-brown crust on all sides. Remove sausage with a slotted spoon, transferring to a plate. Leave behind the drippings.
COOK AROMATICS. Add onion and a couple pinches of salt and pepper. Cook, stirring occasionally, for 6-7 minutes. Add garlic, chili powder, and smoked paprika and cook, stirring frequently, for 1 minute.
DEGLAZE. Deglaze the pan with apple cider vinegar and Worcestershire sauce, scraping all the yummy bits off the bottom of the pan.
BUILD THE SAUCE. Stir in ketchup, brown sugar, molasses, all three mustards, and a couple pinches of salt and pepper.
FINISH IT UP. Stir in beans, cooked bacon, and sliced sausage. Mix until well combined.
BAKE UNCOVERED. Place the pan into the preheated oven (or transfer to a 9×13 inch baking dish if you’re not using an oven-safe pan). Bake uncovered for 45-50 minutes or until thick, bubbling, and caramelized on top.
REST + SERVE. Let the beans rest for 10 minutes to allow the sauce to thicken a bit. Season to taste with salt and pepper. Serve warm and enjoy!
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Notes

- Make it spicier: Swap the kielbasa for andouille sausage or your favorite spicy sausage. Loose sausage works too; just brown it before adding to the beans.

- Make it smokier: Stir in 1/3 cup of your favorite BBQ sauce for a smokier finish. Or add a dash of liquid smoke or smoked paprika.

- Make it boozy: Stir a splash of bourbon or whiskey into the sauce before baking.

- Make it saucier: Cover the beans with a tight-fitting lid for the entire cook time. You can also cover them for the first 30 minutes and then cook them uncovered for the last 15-30 minutes so they get that caramelized texture on top.

Nutrition

Serving Size: 1/12 of the recipe
Calories: 329
Sugar: 19.7 g
Sodium: 685.5 mg
Fat: 11.1 g
Carbohydrates: 42.9 g
Fiber: 5.6 g
Protein: 15 g
Cholesterol: 25.2 mg

Find it online: https://midwestfoodieblog.com/baked-beans/