Mustard & Molasses Baked Beans

As Aric mentioned, he had come up with a Cuban themed dinner and my contribution was a side dish. While I was searching for a recipe, I came across this sweet and tangy baked bean dish from Williams-Sonoma. It actually hails from the Carolinas so it doesn't really adhere to the Cuban theme but the savory flavors of mustard and molasses were bound to be a perfect compliment to Aric's chicken.

I was not mistaken. This was a delicious new twist on baked beans... and easy! It tastes like you have spent hours slow baking the beans and all it takes is half an hour from start to finish!

Enjoy.

Ingredients:
10 oz. bacon, cut into 1/2-inch pieces (I used veggie bacon strips)
1 large yellow onion, diced
5 tsp. salt
1/4 tsp. cayenne pepper
3/4 cup mustard and molasses grilling sauce
3/4 cup water, plus more as needed
2 cans (each 15 oz.) kidney beans, drained and rinsed
2 cans (each 15 oz.) pinto beans, drained and rinsed

Directions:
In a large saucepan over medium-high heat, cook the bacon, stirring occasionally, until golden but not crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until soft and translucent, 7 to 10 minutes.

Stir in the salt, cayenne, grilling sauce, the 3/4 cup water, and the kidney and pinto beans. Bring to a simmer, then reduce the heat to medium-low, cover and cook for 15 minutes.

Uncover, stir the beans and add more water to achieve the desired consistency. Continue to cook, uncovered for 5 minutes more. Serve warm.

Serves 8.