Saucy, smoky baked beans
A delicious way to fill the pantry! A great, thicker, more syrupy, no overwhelmingly sweet side dish, full of campfire flavour. A summer essential!
0h 35m prep
1h 10m total
easy difficulty
16 ingredients
Cooking
- Sliced bacon
- 2 (diced)
- Sweet onion
- 1 small (diced)
- Red bell pepper
- 1 (diced)
- Garlic
- 2 cloves (minced)
- Smoked paprika
- 1 tbsp
- Chipotle chili powder
- ¼ to ½ tsp
- Sea salt
- ¼ tsp
- Black ground pepper
- ¼ tsp (freshly cracked)
- Apple cider vinegar
- 2 tbsp
- Barbecue sauce
- 2 tbsp
- Tomato ketchup
- 2 tbsp
- Dijon Mustard
- 1 tbsp
- Light brown sugar
- 1 tbsp
- Baked beans
- 2 cans (22 oz)
Toppings
- Sliced bacon
- 2 (optional)
Useful tools
Method
1
Preheat the oven to 400°F or 200°C.
2
Heat a large (oven-safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
3
Stir in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
4
Stir in the baked beans directly from the can. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. If you’d like, you can lay a few strips of bacon on top of the beans here too!
5
Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly and syrup. Remove and let cool slightly before serving.
6
You can make these ahead of time – cook them in the skillet then let cool to room temperature and cover, placing in the fridge. Bake the next day (or whenever you’re ready!).
7
These also freeze well!