Stovetop “Baked” Beans

 Since I made the Rum Baked Black Beans, I have been thinking about making a more traditional baked bean as well.  I searched the internet.  I browsed a recipe.  I thought "Easy!  I'm going to make these tomorrow!"

Since I had all of the ingredients in my pantry, I gathered them up and set to work.... ½ hour before I planned to serve them. 

Then I read the first instruction:  Soak beans overnight, then simmer for 3 hours.  Whoa! Ingredient fail!  The recipe failed to mention that it called for dry beans.  "It's okay," I thought, "I can make the necessary adjustments, no prob."

Then the major duh moment.  These were supposed to be baked beans, as in bake in the oven for 4 hours instead of heating a can of baked beans on the stove.  Wow...special moment.

Due to a failure to read a recipe through followed by a huge failure to think straight, I decided to shut the computer and make up my own stovetop "baked" beans recipe.  And for an off the cuff recipe, it sure turned out good.  But then, recipes born out of necessity generally are.

Stovetop “Baked” Beans

An Amy Original

2 (15 oz) cans of navy beans

2 tbsp onions, minced

1/3 cup pureed carrots and sweet potatoes

2 tbsp ketchup

2 tbsp molasses

1 tbsp Dijon mustard

1 tbsp brown sugar

1 tbsp Worchester sauce

½ tbsp corn starch

1 tsp salt

½ tsp black pepper

6 slices of thick cut bacon

In a medium sized pot, fry the bacon to desired doneness.  Remove, drain on paper towels, and crumble. 

Drain most of the bacon drippings from the pan.  Cook the onions in the bacon drippings for 3-5 minutes or until tender.

Drain and rinse one can of beans and add it to the pot.  Add the other can undrained, rising the can with ¼ cup water to get all the beans out (add the water to the pot, too).

Add in all remaining ingredients and stir to combine.  Bring to a boil.  Simmer for 20 minutes.  Serve hot.

Enjoy!

Amy