Barbecue season is upon us, and many of us are hoping to enjoy some socially distant outdoor time with friends and family. So I wanted to share the perfect recipe to bring along to a barbecue: homemade baked beans!
This recipe takes about an hour and a half to make but can be made ahead of time. The beans can be served warm or at room temperature.
Ingredients (makes 10 servings):
- 1 tablespoon olive oil
- 1/2 pound bacon, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped (I used a yellow pepper)
- 2 (15 oz) cans pinto beans, drained and rinsed
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 3/4 cup ketchup
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1/2 tablespoon hot sauce (I used Tobasco Chipotle)
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons stone ground mustard (or any mustard you prefer)
- 1/2 teaspoon each of salt and black pepper
Preheat your oven to 375 degrees F. While your oven preheats, add the olive oil to a skillet over medium high heat. Add in the chopped bacon and cook until browned, 7 to 10 minutes.
While the bacon cooks, drain and rinse your beans. Set aside.
Remove the bacon with a slotted spoon, adding to a large bowl.
Add the chopped onion, garlic, and bell pepper to the skillet. Cook for 5 to 7 minutes, or until the onions begin to brown a bit.
Remove the onion mixture from heat and add to the same bowl as the bacon.
Add in the ketchup, brown sugar, molasses, hot sauce, Worcestershire sauce, mustard, salt and pepper.
Top with the rinsed beans.
Stir to combine, making sure to coat the beans in everything.
Transfer to a 13×9″ baking dish. Cover with aluminum foil.
Cook at 375 degrees F for 1 hour. After 1 hour, remove the foil and cook an additional 15 minutes.
These beans are a new favorite in my household. They are easy to make and have wonderful flavor! Plus, they will definitely feed a crowd. I prefer to serve them at room temperature, which makes them perfect for potlucks.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound bacon, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped (I used a yellow pepper)
- 2 (15 oz) cans pinto beans, drained and rinsed
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 3/4 cup ketchup
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1/2 tablespoon hot sauce (I used Tobasco Chipotle)
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons stone ground mustard (or any mustard you prefer)
- 1/2 teaspoon each of salt and black pepper
Instructions
- Preheat your oven to 375 degrees F. While your oven preheats, add the olive oil to a skillet over medium high heat. Add in the chopped bacon and cook until browned, 7 to 10 minutes.
- While the bacon cooks, drain and rinse your beans. Set aside.
- Remove the bacon with a slotted spoon, adding to a large bowl.
- Add the chopped onion, garlic, and bell pepper to the skillet. Cook for 5 to 7 minutes, or until the onions begin to brown a bit.
- Remove the onion mixture from heat and add to the same bowl as the bacon.
- Add in the ketchup, brown sugar, molasses, hot sauce, Worcestershire sauce, mustard, salt and pepper.
- Top with the rinsed beans.
- Stir to combine, making sure to coat the beans in everything.
- Transfer to a 13×9″ baking dish. Cover with aluminum foil.
- Cook at 375 degrees F for 1 hour. After 1 hour, remove the foil and cook an additional 15 minutes.
What do you think?