Description
This classic baked beans recipe combines smoky bacon, sweet molasses, and tangy Worcestershire sauce with tender pork and beans for a flavorful and hearty side dish that’s perfect for family dinners or backyard barbecues.
Ingredients
Scale
Bacon and Aromatics
- 8 bacon slices, cut into 2-inch lengths
- 1 sweet onion, diced
Main Ingredients
- 60 ounces pork and beans in tomato sauce (4 (15-ounce) cans; 1 can drained, include the sauce from the other 3 cans)
- 1½ teaspoons Worcestershire sauce
- â…“ cup brown sugar
- 1 teaspoon dry mustard powder
- ½ cup unsulphured molasses
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray to prevent the beans from sticking during baking.
- Cook Bacon Until Fat Renders: Place the bacon pieces in a cold nonstick skillet. Cook over medium heat until the fat begins to render and the bacon is partially cooked but not crispy. This process helps infuse flavor into the dish. Remove the bacon and set aside, leaving the bacon fat in the skillet.
- Sauté Onions: Add the diced onions to the skillet with the bacon fat and cook for about 5 to 7 minutes until the onions are softened and fragrant, enhancing their natural sweetness.
- Combine Ingredients in Baking Dish: Transfer the cooked onions, pork and beans (including tomato sauce from 3 cans, but draining one can of beans), Worcestershire sauce, brown sugar, dry mustard powder, and molasses to the greased baking dish. Stir thoroughly to evenly combine all flavors.
- Add Bacon and Bake: Arrange the partially cooked bacon pieces evenly over the bean mixture. Bake uncovered for 45 minutes or until the sauce is bubbling and the bacon is fully crisped, giving the dish a delicious smoky finish.
Notes
- For a vegetarian version, omit the bacon and use vegetarian bacon or smoked paprika for smoky flavor.
- If you prefer a sweeter dish, increase the brown sugar or molasses slightly to taste.
- Make sure not to overcook the bacon in the skillet since it will crisp up fully in the oven.
- Leftover baked beans can be refrigerated for up to 4 days and reheated gently on the stovetop or microwave.
- If you want thicker baked beans, stir occasionally during baking or bake a little longer uncovered.
