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Baked Beans with Bacon
You’ll never make ’em any other way. Promise.
But they can. I now know they can.
Pam Anderson—I sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her fall-off-the-bone slow cooker glazed ribs and Caesar salad once.
What makes these the best baked beans ever?
First and foremost, these baked beans are easy to make. They start with three big ol’ cans of pork and beans, but it’s the other ingredients you add that transforms them! That brings me to my next point: the other stuff. This recipe is filled with tangy barbecue sauce, sweet brown sugar, mustard for a kick, green pepper, onion, and the best addition of all: bacon. The beans are topped with strips of partially-cooked bacon, and baked low and slow until the bacon gets a little crispy and the beans thicken. The result is baked beans that are smoky, sweet, tangy, and absolutely unforgettable! You’ll never make them any other way.
Any strips of bacon will work (I say strips because Canadian bacon will NOT work), but thick-cut bacon is best for these beans. If you can find the peppered thick-cut bacon at your grocery store, that’s even better!
In this recipe, baked beans can be made the night before. Just wait to add bacon topping for when you’re ready to bake the beans—that way, the bacon turns out nice and crispy!
Covered, the beans will last for two to three days in the refrigerator. You can pop the whole dish back in the oven to reheat it, or nuke smaller portions in the microwave.
What pairs well with baked beans?
This Quick Southern-Style Baked Beans recipe is by Pam Anderson.
Ingredients
- 8 slices bacon, halved
- 1 medium onion, chopped
- 1/2 medium green pepper, chopped
- 3 (28-oz.) cans pork and beans
- 3/4 c. barbecue sauce
- 1/2 c. brown sugar
- 1/4 c. distilled or cider vinegar
- 2 tsp. dry mustard or 2 tbsp. dijon mustard
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