Smokey Baked Beans
These aren’t your regular baked beans. They’re smokey and packed full of flavors that leaves everyone wanting more + they include a handful of vegetables so basically they are extremely healthy, right? *sarcasm* These are the perfect side dish for a family cookout, Super Bowl party or any get together!
Heads up: it makes a lot and everyone will be asking you for the recipe.
Recipe adapted from The Pioneer Woman
Smokey Baked Beans
Ingredients
- 4 cans pork and beans 28 oz each
- 1 package bacon
- 1 onion diced
- 1 green pepper diced
- 1 red pepper diced
- 1 jalapeno diced
- 3 cloves garlic minced
- 2 chipotle peppers in adobe sauce chopped
- 1 cup barbeque sauce of choice
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp ketchup
- 4 tbsp Worcestershire sauce
- 4 tbsp liquid smoke
- 1 tbsp dried yellow mustard powder
Instructions
- Preheat the oven to 325° F.
- Take 4 pieces of bacon and chop into bite size pieces. Heat a large skillet to medium heat and fry the bacon until about half way cooked.
- Add onions, peppers, garlic and jalapeños. Saute until tender, 5-7 minutes.
- Add all remaining ingredients except for the beans to the skillet and bring to a simmer.
- Stir in beans.
- Transfer beans to a large oven safe regtangular pan (or keep in skillet if it is oven safe).
- If desired, place remaining uncooked pieces of bacon on top of beans. You can leave in strips or cut into smaller pieces.
- Add beans to 325° oven and cook for at least two hours, or until they are bubbly and sauve is a thick consistency.
- Remove from oven and let sit for 10-20 minutes before serving.
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