Do you love canned pork and beans? Are you usually content just to pour the whole thing into a saucepan, let it warm up and then serve it as is? If so, you’ve been missing out! The recipe below adds more spices and seasonings (not to mention bacon!) to take baked beans up to the next level. They’re so good, even the purists making everything from scratch will be impressed!
I find that the beans and pork alone perfectly hit the spot, but if you want to spread this dish out, or you need something that says “supper” a little louder, you could easily brown ground beef and throw that in. Or, if you like a little kick in your beans, you could also add in a jalapeno or chili pepper. No longer do you have to be content with plain canned baked beans!
8 slices bacon, chopped in a medium dice
1 onion, chopped in a small dice
1 green pepper, chopped in a small dice
3 28-ounce cans pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup cider vinegar
2 teaspoons dry mustard
Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.
Heat a skillet over medium heat and when hot, add the chopped bacon. Fry, stirring regularly, until the bacon has started to render its fat and is about halfway cooked through. Remove from the skillet and drain on paper towels.
To the skillet add onion and green pepper and toss in the bacon grease. Cook for about 5 minutes, just until the vegetables are tender.
Add the canned beans and pork, along with the remaining ingredients. Stir to incorporate all ingredients together, and allow it to come to a simmer.
Pour the contents of the skillet into the prepared casserole dish and top with the bacon pieces.
Place the casserole into the preheated oven and bake for 1 hour, until the sauce has thickened, the casserole is hot throughout, and the bacon is crisp.