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

Jessica Merchant Author

howsweeteats.com

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!).

baked beans

7

These also freeze well!

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