We call these “German Potato Beans” in our house but I figured it was easier to call them Saucy Baked Beans because someone would argue that there is no such thing as German beans. These have a crisp sweet/tart bite of vinegar that make them delicious! The hint of bacon? Yummy.
I love these because this recipe makes a nice big pan and we eat them for snacks, lunches, and sides for a couple of days. The longer they sit the better the flavors blend.
If your family really likes vinegar like mine add an extra splash or two to your liking. If you are a bit afraid of the vinegar add just a bit less and taste them before cooking to decide if you want more.
These are great for picnic gatherings! We are thinking of taking them to a dance picnic later this week.
Saucy Baked Beans
A delicious side dish with a sweet/tart bite.
- 1 onion, diced finely
- 8-10 slices bacon
- 1/4 cup apple cider vinegar, plus extra as desired
- 1/2 cup barbecue sauce, your preferred brand
- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- 1 1/2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can Great Northern Beans, drained and rinsed
- 2 (28 oz) cans Bush’s Beans
- Preheat oven to 325 degrees. Then heat a large skillet over medium-high heat. Add the bacon to the hot skillet and fry the bacon until it is almost crisp. Transfer the bacon to a plate to cool, crumble into small pieces when cooled.
- In the same skillet with the bacon fat fry the onions, stirring them around in the bacon grease until tender and starting to brown around the edges. Drain off most of the fat from the onions and set the skillet aside.
- In a large deep pan, add the cans of great northern beans and the pork and beans. To the beans add the cooked onion and bacon, and the remaining ingredients. Stir well.
- Place the pans on the center rack of the oven and bake for 1 -1/2 hours. Cool the beans slightly before serving.