Ingredients
Scale
- 6 slices bacon, chopped
- 1 small onion, diced (about 1 cup)
- 1 medium sweet bell pepper (any color), diced
- 2 (15 ounce) cans pork and beans (do not drain)
- 1 (15 ounce) can pinto beans or kidney beans, drained
- ½ cup ketchup
- ½ cup bbq sauce
- ⅓ cup packed brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons worcestershire sauce
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper
- optional garnish: chopped parsley or sliced green onions
Instructions
- Preheat oven to 350°F and grease a 2-3 quart baking dish.
- In a skillet or Dutch oven over medium heat, cook the bacon until crisp. Remove and set aside.
- Leave some bacon grease in the pan, then add onion and bell pepper; cook until soft, about 5-7 minutes.
- Stir in pork and beans (with sauce), drained beans, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire sauce, vinegar, chili powder, smoked paprika, salt, and pepper.
- Simmer for 5-10 minutes, until slightly thickened. Stir in the cooked bacon and adjust seasoning to taste.
- Transfer mixture to the prepared baking dish and bake uncovered for 45 minutes.
- Let stand for 5-10 minutes before serving. Garnish if desired.
Notes
Feel free to customize the beans used; this dish works well with various beans.
For extra spice, consider adding diced jalapeños or cayenne pepper.
These baked beans can be made ahead of time and reheated when needed.
Nutrition
- Serving Size: 1 cup
- Calories: 341
- Sugar: 19g
- Sodium: 913mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 24mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.