Stir the beans, then serve warm in the pan or place in a serving dish and garnish with extra bacon and chopped green onion. Cover with foil and bake for 1 hour at 300 F.Ĩ. If you are making the oven version, pour everything into a 9x13-inch baking pan. If you are making the southern stovetop version, cover with a lid and simmer for 1 to 2 hours, stirring every 15 minutes to prevent the bottom from sticking.ħ. Add the sweeteners (maple syrup, brown sugar and molasses), then stir to combine.Ħ. Next add the Worcestershire sauce and the secret southern ingredient: liquid smoke. Add the cooked bacon, BBQ sauce, ketchup, and the prepared mustard. Add them to the Dutch oven and stir well to mix with the onion and garlic.Ĥ. Rinse the canned navy beans in a colander under cold water. Add the minced garlic and saute for one minute or until fragrant.ģ. Add 2 tablespoons of grease to the skillet, then sauté the chopped onion until well cooked.Cook the cut up bacon over medium heat in a large cast-iron skillet. Dump the cans and rinse, chop the onions, mince the garlic, cut the bacon, and measure out the liquids. Acids: We used apple cider vinegar and lemon juice.Liquids: We used ketchup, BBQ sauce, prepared mustard, liquid smoke, and Worcestershire sauce for additional flavoring.Meat: We used fully cooked bacon because we love the flavor bacon adds, but cooked hamburger or cooked sausage could be substituted.Sweeteners: We used three kinds of sweeteners: molasses, brown sugar, and maple syrup, but you can also use honey and agave.Beans: We used rinsed canned navy beans for convenience.Most of these ingredients for our Southern baked beans are pantry items that are easy to find at a large grocery store.
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