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Tokyo Baked Beans

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo

yields

4-6 side servings

time

15 minutes

active time

15 minutes

ingredients

 

4 slices bacon, chopped

1 small sweet onion, diced 

3-4 garlic cloves, minced

Kosher salt and freshly-ground black pepper 

1/4 cup This Little Goat went to Tokyo 

1 Tbsp Sambal Oelek, plus more to taste 

3 Tbsp apple cider vinegar

2 (15-ounce) cans baked beans

 

instructions

Heat a large skillet over medium heat and add in the bacon. Cook, flipping occasionally, until the fat begins to render and the bacon begins to crisp up, about 4 minutes.

Stir in the onion, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking, stirring frequently, until the onion is softened and the bacon is crispy, about 4-5 minutes more.

Stir in the Tokyo sauce, Sambal, vinegar, 1 teaspoon salt and a few grinds of black pepper. Let cook until slightly thickened, about 2 minutes more. Add in the beans, tossing to combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Let simmer for a few minutes more, allowing the flavors to meld and mixture to thicken. Season to taste with salt and additional Sambal, as desired. Serve warm.   

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