Heinz Red Zone: Rania’s Baked Beans
PITTSBURGH (KDKA) — Impress your friends at your next tailgating party with this recipe from Rania Harris!
This week on the Steelers Huddle, Rania is making Baked Beans in the Heinz Red Zone!
Don’t forget to tune into the Steelers Huddle show each Saturday after the 11 p.m. news on KDKA-TV for more of Rania’s recipes!
STEELERS HUDDLE “Heinz Red Zone” recipe:
- 1 pound dried navy or Great Northern beans
- 8 ounces slab smoked bacon, cut into 1/4-inch cubes
- 1 1/2 cups chopped onions
- 2 cloves garlic chopped
- 1 1/2 cups packed dark brown sugar
- 2 cups Heinz® Tomato Ketchup
- 6 tablespoons maple syrup
- 6 tablespoons dark molasses
- 1/4 cup Lea and Perrins® Worcestershire sauce
- Coarse salt and freshly ground black pepper
Rinse and pick through the beans. Soak them overnight in a large pot of water. Rinse the soaked beans well under cold water, and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the cooking liquid.
Preheat the oven to 300 degrees.
Place a 2-quart flameproof casserole or Dutch oven over medium heat and sauté the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes. Add the brown sugar and stir over medium low heat until it has dissolved, about 5 minutes. Stir in the Heinz Ketchup, syrup, molasses, Lea and Perrins Worcestershire sauce, salt, and pepper; add the drained beans and mix well.
Cover the casserole and transfer it to the oven. Bake, stirring occasionally (making sure you scrape the bottom of the casserole), for about 2 hours. Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes or until the sauce is thick and syrupy. Serve hot.