This isn't your average baked bean recipe. With a hearty mix of beans, a generous amount of bacon, and a perfectly balanced sweet and tangy sauce, these beans are robust enough to be a meal on their own.
Yield: 10-12 servings
Prep time: 20 minutes
Cook time: 1 hour
Ingredients
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1 pound bacon, diced
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1 large onion, chopped
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2 cloves garlic, minced
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2 cans (28 ounces each) pork and beans (do not drain)
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1 can (15 ounces) kidney beans, drained and rinsed
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1 can (15 ounces) black beans, drained and rinsed
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½ cup barbecue sauce
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¼ cup ketchup
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¼ cup brown sugar, packed
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1 tablespoon Worcestershire sauce
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1 tablespoon yellow mustard
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1 teaspoon smoked paprika
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Salt and black pepper to taste
Instructions
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Cook the Bacon: In a large oven-safe Dutch oven or skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
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Sauté Aromatics: Add the chopped onion to the bacon fat and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.
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Combine Everything: To the pot with the onions and garlic, add the crispy bacon (reserve a handful for the top if desired), pork and beans (with their sauce), drained kidney beans, drained black beans, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, and smoked paprika. Stir until everything is thoroughly combined.
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Season and Bake: Season with salt and pepper to taste. Remember the bacon and beans already contain salt, so taste first. Transfer the pot to the preheated oven.
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Bake: Bake, uncovered, for 45-60 minutes, or until the sauce is thick and bubbly and the flavors have melded together. The top should be caramelized around the edges.
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Rest and Serve: Let the beans rest for about 10 minutes before serving. This allows them to thicken up further.
