Baked Beans
This is the perfect baked bean recipe. It’s sweet and spicy, with just the right amount of mustard, and full of bacon, peppers, and onion—who could say no?
Why I love these baked beans so much
These baked beans are worthy of the “best” title. Whenever I make them, people say, “These are the best baked beans I’ve ever had!” I smile and shake my head in agreement. YUP! They are! I wish I could take credit for these beans, but I can’t. Although the recipe isn’t a far cry from my own, I think the addition of the peppers and, well, the bacon fat pushes it over the top. I have taken a few liberties with these beans and made them my own; they are Pam’s southern-style baked bean recipe. I’m telling you, you need to try these beans. I recently made them for a cookout at church, I had a few people pass them by and sort of turn up their noses, and I was like, “um, you need to try these beans, I promise you will love this dish if you’ve never like baked beans before these will make you a lover of baked beans”, and guess what? I was right. They both approached me and said, I can’t believe it “I loved those beans”. YUP! I knew it!
Gather these ingredients
How to make the best baked beans
- Take half of the bacon and cut into 1/2 inch chunks. Place remaining whole strips of bacon in pan and cook until about half way done. Remove from pan, place on paper towels to drain. Remove grease from pan.
- Add remaining bacon pieces, onion, and all the diced peppers into the pan. Cook until bacon starts to crisp up/brown, and onions and peppers are soft. Remove grease if it is in excess. You shouldn’t have pools of bacon grease in pan with veggies, but some bacon fat is a good thing.
- Drain excess sauce from cans of beans and them and all remaining ingredients into the pan with bacon and vegetables. Stir well to incorporate. Cook over medium heat until bubbling. Pour into a 9×13 baking dish or two smaller dishes lay precooked bacon strips over the top.
- Baked uncovered at 350 degrees for 90 minutes – 2hours.
Whats your favorite summer time picnic recipe? If you love this recipe as much as we do please take the time to give it all the stars below in the recipe card. I appreciate it!
XO, Sheila
Best Ever Baked Beans
Equipment
- 1 large deep skillet 12" or larger works best
- 1 9×13 baking dish
Ingredients
- 1 lb thick cut bacon
- 1 whole green pepper seeded/cored and diced
- 1 whole red bell pepper seeded/cored and diced
- 2 cups red onion diced
- 1 whole large jalapeno pepper seeded, finely diced
- 84 ounces Bushes Original baked beans 3 24 ounce cans, drain off excess juice from top of can
Sauce
- 1/2 cup favorite barbecue sauce I use Sweet Baby Rays original.
- 3/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp prepared yellow mustard
- 2 dashes Worcestershire Sauce
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- Take half of the bacon and cut into 1/2 inch chunks. Place remaining strips of bacon in pan and cook until about half way done. Remove from pan, place on paper towels to drain. Remove grease from pan.
- Add remaining bacon pieces, onion, and all the diced peppers into the pan. Cook until bacon starts to crisp up/brown, and onions and peppers are soft. Remove grease if it is in excess. You shouldn't have pools of bacon grease in pan with veggies.
- Add beans and all remaining ingredients into the pan with bacon and veg. Stir well to incorporate. Cook over medium heat until bubbling. Pour into a 9×13 baking dish or two smaller dishes lay precooked bacon strips over the top.
- Place dishes of beans in preheated oven uncovered for 1 1/2-2 hours or until beans are bubbly and starting to thicken and bacon is browned on top.
Nutrition
This recipe is my interpretation of Pam Andersons Southern Style Baked Beans.
These sound delicious. I am thinking Memorial Day Weekend! Thankyou for sharing this recipe!
You are so welcome!! I hope you think they are the best too!