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Summer comfort food is unlocked with this flavorful classic. Few things scream summer barbecue more than a big pot of bubbling baked beans. And it’s time everyone realizes just how easy baked beans are to make from scratch! These sweet and savory Kielbasa Baked Beans made with Red Gold® Folds of Honor Ketchup and Mama Selita's Jalapeño Ketchup, along with additional ingredients like sweet brown sugar and molasses, hearty sliced kielbasa, and tangy apple cider vinegar and Worcestershire sauce, are a one pot meal that take just a few minutes to prepare, and after less than an hour in the oven, emerge bubbling, caramelized, and ready to be devoured. Ditch the canned baked beans this summer, and serve this big delicious pot of love-filled Kielbasa Baked Beans at your barbecues all summer long!
Recipe Card
ingredients
- 1 tablespoon vegetable oil
- 6 slices thick cut Bacon, cut into 1-inch pieces
- 1 1/2 pounds Polska Kielbasa, cut into ½-inch thick slices
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- 2 cups Red Gold® Folds of Honor Ketchup
- 1/4 cup Red Gold® Mama Selita's Jalapeno Ketchup
- 1/4 cup molasses
- 2 tablespoons stone ground mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup dark brown sugar
- 1/4 cup bourbon
- 1/2 cup unsalted chicken stock
- 1 (15 ounce) can red kidney beans
- 1 (15 ounce) can cannellini beans
- 2 (15 ounce) cans butter beans
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Preheat oven to 350 F degrees. Add vegetable oil and bacon to room temperature Dutch oven. Bring to medium heat and cook bacon until crispy. Transfer bacon to paper towel lined plate with a slotted spoon. Leave bacon grease in pot. Place aside.
Step 2
Add onion, kielbasa, and garlic. Cook over medium heat until onion is translucent and kielbasa is slightly browned. .
Step 3
Reduce to low-medium heat. Return bacon to pot. Add Red Gold® Folds of Honor and Red Gold® Mama Selita's Jalapeño Ketchup, molasses, stone ground mustard, apple cider vinegar, Worcestershire sauce, brown sugar, chicken stock, and bourbon. Stir to combine. Add kidney beans, cannellini beans, and butter beans. Season with salt and pepper to taste. Stir to combine. Cook until thickened, about 10 minutes.
Step 4
Transfer pot to oven, uncovered. Cook until sauce thickens and beans are beginning to brown on top, 35-40 minutes. Serve hot