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Spicy Baked Beans with Bacon

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10 servings
Calories: 530 kcal

Rich, savory and sweet with a spicy kick, these baked beans with bacon are easy to make! Perfect for outdoor parties or a casual summer dinner!

Ingredients

  • 8-10 slices bacon, cut into bite sized pieces
  • 1 yellow onion, diced finely
  • 2-4 jalapeno peppers, seeds removed and diced finely (adjust amount to your desired heat level)
  • 54 oz can pork and beans (or equivalent amount of smaller cans)
  • 4 Tbsp ketchup
  • 1/4 cup molasses
  • 2/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tsp dry mustard
  • 1/2 tsp cayenne pepper (feel free to adjust amount to desired heat level)
  • pinch of black pepper
  • fresh parsley, minced for garnish
  • additional jalapeño slices for garnish

Instructions

  1. Preheat oven o 325 degrees F and adjust oven rack to the lower-middle position.  Spray a 13×9 baking dish with non-stick spray and set aside.

  2. To a large, deep skillet, heat bacon pieces over MED heat until cooked about halfway through.  Remove to a paper towel lined plate, leaving grease in the skillet.

  3. To same skillet with the bacon grease, add onion and jalapeño and saute about 5 minutes, until softened.

  4. Add all remaining ingredients and stir to combine well.  Let mixture cook for a minute or so to combine the flavors.

  5. Carefully pour beans into prepared baking dish and lay cooked bacon pieces on top of the beans.

  6. Bake 2-3 hours, until bubbly and thickened to your liking.  I prefer my beans fairly thick, so mine usually take 2 1/2 to 3 hours.

  7. Let beans stand 5 minutes or so before serving.

  8. If desired, garnish with parsley and/or jalapeño slices.

    Recipe Notes

    To increase heat level:

    • add more jalapeño peppers
    • leave seeds in the peppers
    • add more cayenne

    To decrease heat level:

    • use less jalapeño peppers
    • decrease or omit cayenne 
    • use green bell peppers instead of jalapeños (1 small bell pepper should suffice)

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