More baked beans are made over the July 4th holiday than any other side dish. I grew up on beans. In fact, Mama had us convinced they were meat for a long time. Baked beans are one of my favorites. The mistake most folks make is taking a can of baked beans and serving them right out of the can. If you do that, they’re going to taste like the can. This is an easy recipe that will give your dish a homemade taste, and it is also easy to multiply for larger crowds. It is a variation of the beans I made on Chopped Grill Masters, too.
Y’all enjoy and be safe over this holiday weekend!
Prep Time: 15 minutes
Total Time: 40 minutes
Makes 4- 5 servings
5 slices thick-cut bacon, cut into 1-inch-thick pieces
1 (15-ounce) can Ranch Style beans, drained
1 (15-ounce) can pork and beans, drained
1 medium jalapeño, diced
¾ cup chopped yellow onion
¾ cup light brown sugar
4 teaspoons yellow mustard
½ cup BBQ sauce
1. Preheat the oven to 3500 F. Lightly grease a 8-x-8-inch casserole dish.
2. In a medium skillet, cook the bacon over medium heat until three-quarters done. Drain the grease and set aside.
3. In a large bowl, stir together the beans, jalapeño, onion, brown sugar, mustard and barbeque sauce. Taste the mixture and Add more of any of the ingredients to suite your taste, if needed.
4. Stir in the bacon, setting aside several pieces to be placed on top of the beans.
5. Scrape the mixture into the baking dish. Place the remaining bacon pieces on top.
6. Cook for 25 minutes or until the beans are bubbling. Serve hot.