Say hello to my favorite indulgent summer comfort food.
With crunchy bacon and all the good stuff.
I once read that eating baked beans with eggs is “so redneck.” My husband happily leans into that label — he’ll stand by a charcoal grill for an hour blasting George Strait while the neighbors mingle — and he loves this snack, so maybe it fits. Regardless of the label, it’s just incredibly satisfying.
Grilling season has me excited. We grilled a ton of food yesterday and I’m ready to do the same all week. Around here it’s basically year-round grilling, but now it’s actually pleasant to stand outside, drink a cold beer and cook in the sun. That’s the vibe.
These beans accompanied our pulled pork sandwiches recently and feel like a perfect Memorial Day side. They’re different from the usual bourbon-baked beans and are quicker than slow-cooked versions, while still saucy and full of flavor. If you’re planning holiday food, these are a great option.
I’ve eaten beans and eggs for years — I’ll often make extra baked beans just to enjoy them for breakfast the next few days. The eggs need to be fried or poached with runny yolks so everything melds together, and then spooned over toasted, seedy bread. It’s messy in the best way.
These aren’t your run-of-the-mill baked beans. I use cannellini beans instead of navy beans so the texture is creamier and the beans themselves shine. They’re saucy but not overly so — ideal for scooping up on toast and topping with an egg. And yes, the bacon plays a starring role.
This is one of those simple meals I crave all summer. It’s my second choice to avocado toast when the avocados aren’t cooperating. There’s something about warm, savory beans, crisp bacon and a silky egg yolk on crunchy bread that always hits the spot.
Skillet Baked White Beans (on toast)
Yield:
6
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Ingredients
- 2 pounds dry cannellini beans, soaked overnight
- 6 slices thick-cut bacon
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup BBQ sauce
- 2 tablespoons molasses
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups low-sodium chicken stock
For serving:
- Whole grain bread, toasted
- Fried eggs
Instructions
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Preheat the oven to 325°F (165°C).
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Chop three slices of bacon. Heat a large cast-iron skillet over medium heat and add the chopped bacon. Once some fat has rendered, add the diced onion and cook until softened and the bacon begins to crisp, about 5–6 minutes. Stir in the minced garlic and cook for another minute. Add the brown sugar, apple cider vinegar, molasses, Dijon mustard, smoked paprika, salt and pepper, stirring until the sugar dissolves and the mixture is combined.
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Add the soaked and drained cannellini beans and the chicken stock, stirring to combine. Bring the mixture to a brief boil, then reduce heat and simmer for 5 minutes. Lay the remaining bacon strips on top of the beans (you can cut them in half if preferred).
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Cover the skillet with a lid or tent with aluminum foil and transfer to the oven. Bake for about 2 hours, or until the beans are tender and have absorbed some of the liquid. Taste and adjust seasoning if needed. Serve spooned over toasted whole grain bread with a fried or poached egg on top.
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