Baked Beans

Who doesn't love a cookout? I'm the girl making a beeline to the baked beans...always. I like them in a separate bowl and eaten with a spoon. This recipe is topped with thick cut bacon. H E L L O. 

recipe by Pam Anderson as seen on The Pioneer Woman

8 slices bacon, halved
1 medium onion, diced
1 medium green pepper, diced
3 large cans (28 ounces) each pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 tsp dry mustard or 2 Tbsp dijon mustard

Adjust oven rack to lower middle position. Preheat oven to 325 degrees. Fry bacon in a skillet until partially cooked. Remove bacon from pan and drain on paper towels. Add onion and pepper to bacon grease and saute until tender, about 5 minutes. While the veggies are sauteing, in a small bowl combine, the brown sugar, vinegar, barbecue sauce and mustard, mix until combined. add beans to the onions and peppers and the barbecue mixture, stir and bring to a simmer. Pour flavored beans into a greased 13X9 inch pan, top with bacon. Cook until bubbly and sauce is thickened like pancake syrup, about 2 hours. Remove from oven and let stand slightly to thicken more.


  1. Those do look yummy. My mom always made baked beans with a chunk of lard and some maple syrup. Sounds nasty, but tastes good.