These classic baked beans are slow-baked in a rich, smoky-sweet, and tangy sauce, enhanced with savory bacon and sautéed vegetables.
| INGREDIENT | QUANTITY |
|---|---|
| Bacon slices (halved) | 10 |
| Yellow onion (finely diced) | 1 |
| Green bell pepper (finely diced) | ½ |
| Pork and beans | 1 can (54 oz) |
| Ketchup | 4 Tbsp |
| Molasses | ¼ cup |
| Brown sugar | 2/3 cup |
| Cider vinegar | ¼ cup |
| Dry mustard | 2 tsp |
Instructions
1. Prepare the Bacon
Cook bacon slices halfway (they should still be flexible). Drain on paper towels, reserving 2 Tbsp of the bacon grease in a deep skillet.
2. Preheat the Oven
Set the oven to 325°F (160°C) and position the rack in the lower-middle. Lightly grease a 13×9-inch baking dish.
3. Sauté the Vegetables
Heat the reserved bacon grease (or butter) in a skillet over medium heat. Add the diced onion and green pepper, cooking about 5 minutes until softened.
4. Combine Ingredients
Add the pork and beans, ketchup, molasses, brown sugar, cider vinegar, and dry mustard to the skillet. Stir to combine and let simmer for 1 minute.
5. Bake the Beans
Transfer the mixture to the prepared baking dish. Arrange the halved, cooked bacon on top. Bake for 2–3 hours, depending on how thick and concentrated you like the flavor.
6. Rest and Serve
Allow the beans to sit for 5 minutes before serving. Enjoy warm and flavorful!
