Brown Sugar and Bacon Baked Beans

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The magic of oven-baked beans lies in the pan because the house fills with wonderful scents of brown sugar and molasses, and smoked bacon.

These Brown Sugar and Bacon Baked Beans serve as the perfect side dish for both outdoor barbecues and summertime picnics, as well as home potlucks. The traditional dish delivers deep flavors and a sweet, sticky glaze, which could surpass the grilled items in popularity.

Why You’ll Love This Recipe

• Sweet, smoky, and savory all in one bite
• Crowd-pleasing, nostalgic, and filling
• Just a few pantry ingredients
• Perfect make-ahead or potluck dish

Ingredients

• 10 slices of bacon, cut in half
• 1 yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 54 oz can of pork and beans (or equivalent smaller cans)
• 4 Tbsp ketchup.
• 1/4 cup molasses.
• 2/3 cup brown sugar
• 1/4 cup cider vinegar
• 2 tsp dry mustard

Instructions

1. Set the oven temperature to 325°F, then move the rack to the lower-middle position.
2. Cook the bacon until it reaches halfway doneness using either pan-frying or baking methods. After cooking, remove the bacon from the grease to drain on paper towels before setting it aside.
3. To prepare the dish, use about 2 tablespoons of bacon grease (or butter) in a deep skillet heated to medium heat.
4.  Add the diced onion and green pepper. The mixture needs 5 minutes of cooking time until the ingredients become soft.
5. Add the pork and beans, ketchup, molasses, brown sugar, cider vinegar, and dry mustard to the skillet. Stir everything together well and let it simmer for a minute or two.
6. Grease a 13×9-inch baking dish (or similar casserole dish).
7. Put the bean mixture into the prepared baking dish, then smooth it out with your hands.
8. The partially cooked bacon slices need to be arranged evenly across the dish surface.
9. Bake uncovered for 2 to 3 hours, until the sauce is thick and bubbly and the bacon is cooked through to your liking. The beans become thicker as the cooking time increases.
10. Before serving, let the dish rest for 5–10 minutes because this step allows everything to become thicker.

Tips & Tricks

• Bacon crispiness: For extra-crispy bacon, broil the dish for the last few minutes of baking—but keep a close eye on it!
• Beans: Don’t drain the canned beans—the sauce is part of the flavor!
• Make ahead: These beans taste even better the next day. Cool completely, cover, and refrigerate. Before serving, heat the dish gently until warm.
• Customize: Add a dash of hot sauce, chopped jalapeño, or even a handful of shredded cheddar on top for a twist.
• Vegetarian: Use vegetarian “bacon” and canned vegetarian beans.

FAQ

1. Can I use other beans?

 Yes! Pork and beans remain the traditional choice, yet navy beans and cannellini , and great northern beans work well too , provided you adjust salt and sweetness to taste.

2. Can I make these in a slow cooker?

 Absolutely. Place everything from the prepared dish into your slow cooker after completing step 4 while keeping the bacon pieces on top. Set your slow cooker to low heat for 5–6 hours.

3. How do I store leftovers?

 Let the beans cool down before placing them in an airtight container and storing them in the refrigerator for up to 4 days. These beans freeze well, too!

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