Calico Baked Beans with Apples and Molasses
This calico baked beans recipe is hands-down the most delicious baked bean dish you’ll ever make with a mixture of beans, tart green apples, bacon, and molasses. It takes a long time, but trust me, every minute is worth it.
Print
Pin
Servings: 10 servings
Ingredients
- 1 pound bag dried 15-bean soup mix, seasoning packet discarded and beans rinsed well
- 8 ounces thick-cut bacon, cut into 1/2-inch strips
- 1 large yellow onion, chopped
- 2 medium green bell peppers, seeded and chopped
- 4 cups chicken broth
- 2 pounds tomatoes, chopped
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 cup ketchup
- 3/4 cup dark brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 2 teaspoons dry mustard
Instructions
- Pick over the beans to remove any rocks. Transfer to a large bowl and cover with at least 2-inches of water. Let soak overnight.
- The next day, heat oven to 350°F. Heat a large, oven-safe, Dutch oven with a tight fitting lid over medium-low heat and add the 8 ounces of diced bacon to the dry pan. Let cook, stirring occasionally, until browned and crisp, this could take anywhere from 5-20 minutes.
- Add the 1 diced onion to the cooked bacon and increase heat to medium. Cook until the onion is starting to brown. Add 2 diced peppers and cook 5 more minutes, or until peppers become tender.
- Drain the soaked beans and rinse well. Add them to the pot along withe the 4 cups chicken broth, 2 pounds diced tomatoes, 2 peeled and chopped apples, 1 cup ketchup, 3/4 cup dark brown sugar, 1/4 cup honey, 1/4 cup molasses, 2 tablespoons Worcestershire sauce, 1 tablespoon kosher salt, and 2 teaspoons ground mustard. Gently stir to combine. Cover and bake in the oven for 2 hours.
- Remove pot from the oven, uncover and bake for another 1 1/2-2 hours or until the sauce is thick and the beans are tender, but not mushy. Taste and season with more salt as needed.
- Serve hot or let cool, cover and refrigerate to serve later. Beans will keep covered in the refrigerator for up to 5 days. Reheat on the stove with a little more broth or even apple juice, if you have it, if they get too thick. Enjoy!
Notes
- Bean mixes: You will find different varieties of bean mixes anywhere from 10 bean to 16 bean. Any of them will work in this recipe, as long as you have 1 pound of beans.
- Heat it Up: To balance the sweetness of the molasses and honey, add 1/2 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce.
- Reheating Tip: These beans absorb liquid as they sit. When reheating, add 1/4 cup of apple juice, if you have it, to loosen them up.
- Fresh Tomatoes: If tomatoes aren't in season, substitute two 14.5oz cans of petite diced tomatoes (undrained).