Brown Sugar and Bacon Baked Beans

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Of course! Brown Sugar and Bacon Baked Beans are a quintessential side dish for barbecues, potlucks, and any hearty meal. This recipe transforms simple canned beans into a rich, sweet, smoky, and deeply flavorful masterpiece.

This is a “doctored-up” version that’s miles ahead of just heating a can.

Brown Sugar and Bacon Baked Beans

This recipe serves 6-8 as a side dish and is easily doubled for a crowd.

Ingredients

· 6 slices thick-cut bacon, chopped
· 1 medium yellow onion, finely chopped
· 1/2 green bell pepper, finely chopped (optional)
· 2 (28 oz) cans Original Bush’s Baked Beans (or your favorite brand)
· 1/2 cup ketchup
· 1/3 cup packed dark brown sugar
· 1/4 cup pure maple syrup or molasses
· 2 tablespoons yellow mustard
· 1 tablespoon Worcestershire sauce
· 1 teaspoon apple cider vinegar
· 1/2 teaspoon garlic powder
· 1/4 teaspoon black pepper
· Optional for heat: 1-2 teaspoons sriracha or a pinch of cayenne pepper

Instructions

Part 1: Cook the Bacon and Aromatics

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Cook the Bacon: In a large, oven-safe Dutch oven or a deep skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the drippings in the pot.
  3. Sauté Veggies: Add the chopped onion (and bell pepper, if using) to the hot bacon drippings. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.

Part 2: Combine and Bake

  1. Create the Sauce: To the pot with the onions, add the ketchup, brown sugar, maple syrup, mustard, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper. Stir until everything is well combined and simmer for 1-2 minutes.
  2. Add Beans and Bacon: Drain off a little of the excess liquid from the top of the canned beans (don’t rinse them). Stir the beans and the reserved crispy bacon into the pot. Mix everything together until the beans are evenly coated in the sauce.
  3. Bake: If your pot is oven-safe, you can bake it directly in there. If not, transfer the bean mixture to a 9×13-inch baking dish.
  4. Bake, uncovered, for 45-60 minutes, or until the beans are hot, bubbly, and the sauce has thickened to your liking. The longer it bakes, the thicker and more caramelized it will become.

Slow Cooker Method

This is perfect for parties and hands-off cooking.

  1. Cook the bacon and sauté the onions/peppers as directed in a skillet.
  2. Transfer the cooked bacon and veggies (with the drippings) to your slow cooker.
  3. Add all the remaining ingredients and stir to combine.
  4. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Tips for the Best Baked Beans:

· The Bean Base: Bush’s Original is the gold standard for a reason, but feel free to use a mix of cans (like one can of “Vegetarian” and one “Original”).
· Bacon is Key: Using thick-cut bacon gives you more substantial, meaty bites. For extra flavor, you can use a smoked bacon like applewood or hickory.
· Don’t Skip the Acid: The small amount of apple cider vinegar is crucial—it balances the sweetness and brightens the entire dish.
· Deepen the Flavor: For a more complex flavor, add a tablespoon of soy sauce or a teaspoon of instant coffee granules to the sauce.
· Texture Preference: If you like a smoother bean texture, you can mash about one cup of the beans with a fork before adding them to the pot.
· Make it a Main: Add 1 lb of cooked ground beef or sliced smoked sausage to turn this into a hearty main course.

Let the beans rest for 10-15 minutes before serving; they will be lava-hot and will thicken up slightly as they cool. Enjoy this classic, beloved side dish

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