Ballard-Style Baked Beans with Apples & Bacon

8 to 10 side-dish servings

10 slices (about 14 ounces) thick-cut bacon, diced
1 large white onion, diced (about 2½ cups)
1 large Granny Smith apple, peeled, cored and ½-inch-diced (about 1½ cups)
3 (15-ounce) cans Great Northern or navy beans, drained
1 cup beer (we used stout)
¾ cup ketchup
6 tablespoons brown sugar
4 teaspoons Worcestershire sauce
½ cup molasses
1 tablespoon dry mustard
1 tablespoon apple cider vinegar
¼ teaspoon crushed red pepper flakes
1 (14½-ounce) can diced tomatoes in juice
1 teaspoon salt, optional

1. Preheat oven to 350 degrees. Heat a large Dutch oven over medium-high heat. Add bacon and cook, stirring often, till it just starts to get crispy, about 8 to 10 minutes. Add the onion and apple and cook, stirring often, for another 5 to 8 minutes. Add remaining ingredients and stir well.

2. Bake in preheated oven, uncovered, for about 2 hours, stirring often, until beans are nicely reduced and bubbly. If beans get too done on the top, cover part way through cooking.

Copyright © 2002, Kathy Casey Food Studios