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Strawberry-Balsamic Baked Beans

Strawberry-Balsamic Baked Beans

Strawberry-Balsamic Baked Beans

Pappy’s Gourmet, a small family-owned business in Washington, Missouri, is best known for its pepper jellies, but it also produces fantastic jams in interesting flavors, including peppered strawberry-balsamic. Its balanced flavor of sweet strawberries and tangy balsamic vinegar lends itself well to these baked beans – which I can almost guarantee will be the hit of your next fall barbecue.

Strawberry-Balsamic Baked Beans

Serves | 2 to 4 |

  • 2 Tbsp olive oil
  • 1 onion, small dice
  • 2 cloves garlic, diced
  • salt and freshly ground black pepper, to taste
  • 2 strips bacon, small dice
  • 1 can navy beans, drained
  • ¼ cup ketchup
  • 2 Tbsp Pappy’s Gourmet peppered strawberry-balsamic jam
  • 1 Tbsp brown sugar
  • ½ tsp ground mustard
  • ¼ tsp red pepper flakes
  • 1  tsp balsamic vinegar
  • 1¼ cups water

| Preparation | In a medium saucepan over medium heat, heat oil. Add onion and garlic and season with salt and pepper; cook, stirring occasionally, until onion is translucent, 3 to 5 minutes. Add bacon; cook, stirring occasionally, until caramelized, 5 to 7 minutes. Add remaining ingredients; turn heat to medium-low and simmer, 30 to 40 minutes. Serve immediately.

These baked beans are also delicious when reheated the next day. After they’re done cooking, allow them to cool before transferring them to an airtight container and storing them in the refrigerator.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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