Smoky Baked Beans with Bacon and Ring Bologna

By Sprig Originals ✓ · with credit

Adapted from cheaprecipeblog.com

A big, saucy pan of great northern beans baked with bacon, ring bologna, brown sugar and molasses until the top goes dark and bubbly. It feeds a crowd, holds its heat forever, and tastes just as good warm as it does piping hot.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, peeled and finely chopped
• 14 ounce ring bologna, casing removed and chopped
• 48 ounce jar great northern beans (reserve 2/3 cup of the liquid)
• 6 slices cooked bacon, chopped

• 1 cup canned tomato sauce
• 6 ounce can tomato paste
• 2/3 cup brown sugar
• 1 tablespoon molasses
• 2 teaspoons apple cider vinegar
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika

Instructions

1. Heat your oven to 350°F. Drain the beans over a bowl or measuring cup and keep 2/3 cup of the liquid — you'll need it to keep the beans saucy.
2. Warm the olive oil in a large frying pan over medium heat and cook the chopped onion for 4 to 5 minutes, stirring now and then, until it softens and turns translucent.
3. Add the chopped ring bologna and cook another 4 minutes, stirring occasionally, until the edges start to brown and catch.
4. Scrape the onion and bologna into a large casserole dish, roughly 9x13 inches. Add the drained beans, chopped bacon, tomato sauce, tomato paste, brown sugar, molasses, vinegar, garlic powder, smoked paprika and the reserved 2/3 cup bean liquid.
5. Stir gently but thoroughly, so the tomato paste dissolves into the sauce without smashing the beans. Level the top.
6. Bake uncovered for 50 to 55 minutes, until the beans are hot through and bubbling hard around the edges with a darkened, glossy top.
7. Let the dish rest 10 to 15 minutes before serving — the sauce thickens as it settles. To take it to a party, tip the hot beans into a slow cooker set to warm.

Chef's tips

Nutrition (per serving, estimated)

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