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Baked beans seems to mean different things to different people. Here in London, they come in a tin and are primarily enjoyed with breakfast, but where I grew up in Kentucky, they’re more of a Sunday lunch kind of dish that’s baked in the oven with bacon & brown sugar. This recipe is based on the baked beans I grew up eating at barbecues, picnics and holiday gatherings as a kid.
There are a million recipes for baked beans out there, but this is super similar to the version I grew up with and it’s actually really easy to make. I love to make these beans whenever we’re having anything barbecue and it’s especially delicious with roast ham & potato salad.
If you can’t find onion powder at your local grocery store, I typically get it on Amazon. I love it because it’s an easy way to add delicious flavour to lots of different dishes. Click here for the onion powder I buy from Amazon. I really can’t say enough about this ingredient and I use it for everything from seasoning meat to sprinkling over vegetables.
Bacon medallions are my choice here for making this dish here in London because they’re less fatty than regular rashers and I think they work a bit better than streaky bacon. That said, if you’re making these in the US, go ahead and use whatever bacon you like. You can’t go wrong.
Serves 6-8
Ingredients
- Two tins of baked beans
- 300g soft brown sugar
- 2 tablespoons Worcestershire sauce
- 1 pack of bacon medallions, cooked and chopped into bite-sized pieces (or any bacon you choose)
- Generous sprinkle of onion powder (optional)
- Salt & pepper
Method
- Preheat the oven to 200°C / 180°C Fan / 400°F.
- Pour the first four ingredients into a roasting tin or other oven proof dish. Sprinkle with a bit of onion powder if you’re using it and season with salt & pepper.
- Stir to combine and season with a little salt & pepper.
- Cover with kitchen foil and bake in the oven for 45 minutes.
