In my opinion, a backyard barbecue isn’t complete without baked beans, though I often find many versions too sweet for me when they’re served alongside a plate full of savory, smokey meat. This recipe is based on a family recipe that I tweaked a little. Rather than using light brown sugar, I substitute the sweetener for sorghum syrup. The sorghum is less sweet with a subtle note of smoke and earthiness that I find balances the sweetness in the ketchup and helps the smokey flavor of the bacon standout. Baking it reduces and thickens the sauce, helping keep the beans contained in one spot rather than sliding around on your plate. If you have leftovers, these baked beans are even better the next day either reheated or enjoyed cold. 

Sorghum Baked Beans
Serves 6 

Ingredients
1 28-ounce can pork and beans, like Van Camp’s, drained
6 ounces thick cut bacon, diced
1 medium yellow onion, chopped
1 cup ketchup
3 tablespoons yellow mustard
1 cup sorghum
Salt, to taste 

Directions  

1. Preheat the oven to 350°F and set aside a 2.4 quart (11-inch) baking dish. 
2. In a medium sauté pan over medium-high heat, cook the bacon until crispy. Remove bacon from the pan and drain on a plate lined with paper towels. 
3. Add onions to pan with bacon fat and cook onions until translucent and lightly browned, about 2 to 3 minutes. Remove onions and add to the plate with bacon. 
4. In a medium bowl, stir together beans, ketchup, mustard, and sorghum. Add bacon and onions and stir to combine. Taste and season with salt if needed. 
5. Pour mixture into baking dish and bake until bubbly around the edges, about 20 to 25 minutes. Serve warm; leftovers can be stored in an airtight container in the refrigerator for up to 4 days. 

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