Baked beans are a staple at any cookout, and if you're grilling this holiday weekend you're probably planning to make some. Here's a baked beans recipe you might like. I recently made them and they were a hit at the cookout. I can't take too much credit though. I got the recipe from The Pioneer Woman, who said she got it from Pam Anderson (no, not the famous blonde).
Quick Southern-Style Baked Beans Recipe
Serves up to 18
8 slices bacon, cut if half
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and place on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) oven-proof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Above is the full recipe, but when I cooked the baked beans I made one change. I didn't use an onion because I'm not a fan of it. And after having made the beans and devoured them, next time around I would increase the amount of brown sugar to at least 3/4 cup to make them a tad bit sweeter. The prep took about 20 minutes and the cooking time is two hours, but, trust me, it's worth the wait.
Quick Southern-Style Baked Beans Recipe
Serves up to 18
8 slices bacon, cut if half
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and place on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) oven-proof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Above is the full recipe, but when I cooked the baked beans I made one change. I didn't use an onion because I'm not a fan of it. And after having made the beans and devoured them, next time around I would increase the amount of brown sugar to at least 3/4 cup to make them a tad bit sweeter. The prep took about 20 minutes and the cooking time is two hours, but, trust me, it's worth the wait.
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