This is a recipe that has been in my family for years. It's a great combination of sweet and spicy! If you like your beans saucy, you can double the sauce mixture.
Ingredients
- bacon: 0.5 pound (cut into small pieces)
- onion: 1 piece (cut into small pieces)
- kidney beans: 2 cans (15 ounce cans, drained)
- ketchup: 0.5 cup
- dry mustard: 0.5 tsp
- brown sugar: 2 Tbsp
- Worcestershire sauce: 1 Tbsp
- dash hot pepper sauce (such as Tabasco®): 1 piece
- pinch salt: 1 piece
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
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Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
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Bake in preheated oven until bubbling on top, 10 to 15 minutes.
