Description
A classic and hearty baked beans recipe featuring smoky bacon, tender green peppers, and a sweet and tangy sauce baked to perfection. Ideal as a comforting side dish or main course addition for any meal.
Ingredients
Scale
Meat
- 1 pound bacon
Vegetables
- 1 green pepper, diced
- 1 white onion, diced
Beans and Sauce
- 4 (15 ounce) cans pork and beans
- 1 cup ketchup
- 1 cup brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven: Set your oven to 350 degrees Fahrenheit to warm up while preparing the ingredients.
- Cook bacon: Fry 1 pound of bacon in a skillet until crispy. Crumble the bacon and remove with a slotted spoon, leaving some grease in the pan.
- Sauté vegetables: In the same skillet with the reserved bacon grease, add the diced green pepper and white onion. Cook until the vegetables are tender and fragrant.
- Combine ingredients: Stir in the cooked bacon, pork and beans, ketchup, brown sugar, and Worcestershire sauce directly into the skillet. Mix until well combined.
- Transfer to baking dish: Pour the mixture into a 9×13-inch baking dish, spreading evenly.
- Bake covered: Cover the dish with aluminum foil or a lid and bake in the preheated oven for 1 hour, allowing flavors to meld and the beans to heat through.
Notes
- For a vegetarian version, omit the bacon and use vegetarian-friendly baked beans.
- Use less brown sugar if you prefer a less sweet dish.
- Make sure to cover the baking dish to prevent the beans from drying out during baking.
- This recipe pairs well with grilled meats, cornbread, or as a hearty side for barbecues.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
