Homemade baked beans (Printer-Friendly)
Thick baked beans with smoky bacon and a rich, sweet sauce ideal for cookouts or BBQ sides.
# What You’ll Need:
→ Meats
01 -
8 slices bacon
→ Vegetables
02 -
1 medium onion, finely chopped
→ Canned Goods
03 -
3 cans (16 oz each) pork and beans
→ Condiments & Sweeteners
04 -
1/4 cup yellow mustard
05 -
1/4 cup maple syrup
06 -
1/2 cup ketchup
07 -
2 tablespoons molasses
08 -
1/4 cup light brown sugar, packed
→ Seasoning
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
# Steps to Follow:
01 -
Fry bacon slices in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels, reserving 1/4 cup of bacon grease in the pan.
02 -
Add finely chopped onions to the reserved bacon grease and cook over medium heat until translucent. Add a small amount of oil if necessary to prevent sticking.
03 -
Add pork and beans, mustard, maple syrup, ketchup, molasses, brown sugar, salt, pepper, and crumbled bacon to the skillet with the onions. Stir thoroughly to combine.
04 -
Transfer the bean mixture to an ungreased 9x13-inch baking dish. Cover with aluminum foil and bake at 175°C (350°F) for 60 minutes, until bubbly and browned.
05 -
Remove the foil and bake for an additional 20 to 30 minutes, stirring occasionally, until the sauce reaches desired thickness.
06 -
Stir the beans once more before serving to ensure even texture and flavor.
# Helpful Hints:
01 -
For thicker beans, bake uncovered longer while stirring occasionally. Leftovers keep well refrigerated for up to 5 days and freeze up to 3 months.