Baked King City Pink Beans
Aah, baked beans. There is something so delicious about them. Paired as a side with the best from the grill, served party style as a Game Day appetizer – any time of year, these beans do the trick.
I whipped this batch up as I worked through my pre-moving-eat-everything-in-my-pantry-and-use-up-as-many-condiments-as-possible routine, and I’ve got to say- this recipe is a keeper! It makes a great meal for your next car camping trip: make in advance and then re-heat in your camp stove.
3 1/2 cups cooked King City pink beans (you can substitute pinto beans or something similar)
1 large onion
1 lb bacon
10 oz Sriracha BBQ sauce (sold at Trader Joe’s – I liked the extra kick from the Sriracha sauce but if you aren’t into spicy, feel free to use another type)
1/2 cup brown sugar
1/8 cup apple cider vinegar
1 tbsp red chile flakes
1 tbsp yellow mustard
Preheat oven to 325.
Cut bacon into small pieces and dice the onion. Cook bacon and onions over medium-high heat 3-5 minutes or until the onion is translucent. Add beans and stir.
Add BBQ sauce, brown sugar, vinegar, red chile flakes, and yellow mustard to the pan.
Cook over medium-low heat or until the mixture is hot and bubbling.
Pour beans into a medium-large baking dish. Bake for 2 hours, then serve hot.