Best Ever 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?
Equipment
- 1 large deep skillet 12" or larger works best
- 1 9x13 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 9x13 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
Serving: 1cupCalories: 474kcalCarbohydrates: 26gProtein: 16gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 25mgSodium: 1213mgPotassium: 719mgFiber: 19gSugar: 37gVitamin A: 19IUVitamin C: 2mgCalcium: 248mgIron: 3mg
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