Baked Beans and Knockwurst Recipe

Name: Baked Beans and Knockwurst
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or vegetable oil; 8 ounces bacon, cut into thirds; 4 cloves garlic, chopped; 1 large or 2 medium onions, chopped; 1 cup tomato sauce; 1/2 cup chicken stock; 1/4 to 1/3 cup dark brown sugar; 3 tablespoons Worcestershire sauce; 2 tablespoons brown mustard, plus more to serve; 2 tablespoons cider vinegar; Black pepper; 4 cups Cooked White Beans, recipe follows; 6 knockwurst; Chopped scallions, for garnish; 1 1/2 cups white Navy or white French dry beans; 1 large bay leaf; Salt

Servings: persons

1 tablespoon canola or vegetable oil
8 ounces bacon, cut into thirds
4 cloves garlic, chopped
1 large or 2 medium onions, chopped
1 cup tomato sauce
1/2 cup chicken stock
1/4 to 1/3 cup dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons brown mustard, plus more to serve
2 tablespoons cider vinegar
Black pepper
4 cups Cooked White Beans, recipe follows
6 knockwurst
Chopped scallions, for garnish
1 1/2 cups white Navy or white French dry beans
1 large bay leaf
Salt

1
Preheat the oven to 325 degrees F.
2
Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes.
3
Place the rendered bacon on paper towels or a kitchen towel to drain.
4
Add the garlic and onions to the same pan and stir.
5
Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar.
6
Season with black pepper and bring to a simmer.
7
Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top.
8
Bake the beans for 2 hours.
9
Preheat the griddle.
10
Halve the knockwurst and butterfly the pieces by cutting across but not all the way through.
11
You will end up with 12 split, halved dogs.
12
Grill to crisp on both sides.
13
Arrange the knockwurst in the casserole dish.
14
Cool, cover and store for a make-ahead meal.
15
Reheat in a moderate oven.
16
Garnish with scallions and sever with extra mustard.
17
Soak the beans in water overnight.
18
Rinse and pick through beans for stones or imperfect beans.
19
Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil.
20
Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes.
21
Drain and reserve.

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon canola or vegetable oil, 8 ounces bacon, cut into thirds, 4 cloves garlic, chopped, 1 large or 2 medium onions, chopped, and more.

Yes, Baked Beans and Knockwurst falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Beans and Knockwurst

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions