It’s that time of the year again. Time for baked beans. And this is my go-to quick and easy skillet baked beans recipe. For years. Delicious, savory… and easy!
2 teaspoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
2 cans (15 ounces each) white beans, such as cannellini or navy, drained and rinsed
1 cup water
1/4 cup cola
1/4 cup unsulfured molasses
1/4 cup ketchup
1/2 teaspoon mustard powder
2 tablespoons brown sugar
1/8 – 1/4 teaspoon cayenne pepper (more if you like it spicy)
4 slices of bacon, pre-cooked and crumbled
Cook bacon in a 10-inch cast iron skillet, drain on a paper towel and crumble after it cools. Set aside. (Skip this step if your bacon is already fully-cooked).
Remove all but 1 tablespoon or less of fat from the bacon. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes.
Add cola, molasses, ketchup, mustard powder, brown sugar, cayenne pepper, and another 1/2 cup of water. Simmer until sauce has thickened, 10-15 minutes. Taste and season with salt and pepper as needed. Sprinkle cooked, crumble bacon over the beans and add some fresh chopped parsley if desired. Serve immediately, or cover and refrigerate up to 1 day; reheat on low.
Keywords: Quick and Easy Skillet Baked Beans, Baked Beans