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!
- 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
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.
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.
To same skillet with the bacon grease, add onion and jalapeño and saute about 5 minutes, until softened.
Add all remaining ingredients and stir to combine well. Let mixture cook for a minute or so to combine the flavors.
Carefully pour beans into prepared baking dish and lay cooked bacon pieces on top of the beans.
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.
Let beans stand 5 minutes or so before serving.
If desired, garnish with parsley and/or jalapeño slices.
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)