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Lou-Style Baked Beans
St. Louis food favorites tend to be a little unorthodox, and these beans are no exception. Our sweet and tangy baked beans simmer with garlicky fire roasted tomatoes, apple cider vinegar, and mustard. But the real magic happens when they’re topped with provolone cheese and breadcrumbs and baked until bubbly.
- Cook Time
30 Mins
- Serves
36
INGREDIENTS
- 13 ⅓ cups Fire Roasted Tomatoes, with Garlic, Canned, Diced
- 1 ⅔ cups Apple Cider Vinegar
- 6 ⅔ Tbsp Yellow Mustard
- 2 ½ Bush’s Best® Bean Pot Baked Beans, Drained
- 3 ⅓ tsp Kosher Salt
- 1 ⅔ tsp Ground Black Pepper
- 28 Provolone Cheese, 1.5-oz. Slices
- 1 ¾ cup Seasoned Panko Breadcrumbs
INGREDIENTS
- 13 ⅓ cups Fire Roasted Tomatoes, with Garlic, Canned, Diced
- 1 ⅔ cups Apple Cider Vinegar
- 6 ⅔ Tbsp Yellow Mustard
- 2 ½ Bush’s Best® Bean Pot Baked Beans, Drained
- 3 ⅓ tsp Kosher Salt
- 1 ⅔ tsp Ground Black Pepper
- 28 Provolone Cheese, 1.5-oz. Slices
- 1 ¾ cup Seasoned Panko Breadcrumbs
DIRECTIONS
- Preheat a convection oven to 400°F.
- In a large pot or rondeau, stir in tomatoes, vinegar, mustard, and baked beans and bring to a simmer over medium-high heat, adding salt and pepper to taste.
- Reduce heat to medium, stirring occasionally for 10 minutes. Adjust salt and pepper.
- Transfer beans to casserole dishes or two hotel pans. Top with cheese slices and breadcrumbs.
- Bake for 8 minutes or until cheese is bubbly and breadcrumbs are toasted.
- Serve ½ cup of beans per person.
