Sugar-Shack-Ready Bacon Baked Beans

Sweet and smoky baked beans are great on morning toast, or served alongside your favourite barbecued meats.


    60 g / 1⁄4 cup Crystal Margarine, plus extra for spreading on the bread
    1 medium Onion, diced
    4 cloves Garlic, chopped
    4 strips Maple smoked bacon, roughly chopped
    2 15 oz cans Navy beans, drained and rinsed
    125 ml / 1⁄2 cup Ketchup
    50 g / 1⁄4 cup Brown sugar
    60 ml / 1⁄4 cup Cider vinegar
    50 g / 1⁄4 cup Molasses
    6 g / 2 tsp Pumpkin pie spice
    25 g / 3 tbsp Salt


  1. Pre-heat the oven to 325°F(160°C).
  2. In a deep, non-stick, oven-safe frying pan, add the Crystal Margarine, diced onion, minced garlic, and chopped bacon. Turn on the heat to medium.
  3. Stirring occasionally, cook the mixture until the onions are translucent, and the entire mixture is beginning to brown, approximately 8 minutes.
  4. Add the drained and rinsed beans to the frying pan, and toss to combine with onions and bacon.
  5. In a small bowl, whisk together the ketchup, brown sugar, cider vinegar, molasses, pumpkin pie spice, and salt.
  6. Pour the sauce mixture into the pan with the beans, and bring to a simmer.
  7. Once simmering, place the uncovered pan in the oven, and bake for 20 minutes.
  8. Remove the beans from the oven, stir once, and allow them to rest for 5-6 minutes before serving.

Chef Tips

  • Try adding a variety of canned beans to this mix for a medley of textures and flavours.
  • If you want a few more vegetables in this dish, try adding diced red and green bell peppers or mushrooms to the pan when cooking the onions and bacon.