Red beans, black beans, limas... I love 'em all. I've got to say, though, that my favorite type of beans to make and eat has got to be these baked beans. Hearty with just a touch of sweetness, they are the perfect accompaniment to just about any meat-heavy entree. (And I've been known to eat a bowl for breakfast... don't judge.)
Adapted from Allrecipes
INGREDIENTS
4 slices bacon
1 onion, diced
2 (28 oz) cans baked beans
3 tbsp molasses
3 tbsp prepared mustard
1/3 cup ketchup
1/3 to 1/2 cup brown sugar, packed (I err on the side of less sugar)
DIRECTIONS
1. Preheat oven to 350.
2. Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. In a large bowl, combine beans, molasses, mustard, ketchup, brown sugar, onions, and crumbled bacon. Mix well and transfer to a 2 quart casserole dish.
4. Bake in preheated oven, covered, for 1 hour. Uncover and bake for an additional 30 minutes. (If you prefer a drier, stickier sauce, you can extend the uncovered bake time to up to one hour.)