See what The Pioneer Woman has to say about this fabulous baked bean recipe:

“Whoa, Nelly. I never knew baked beans could be this good. I never knew baked beans could be improved upon; I never knew baked beans could be such a triumph, such a prayer, such a song.”

I’m with Rhee! I had no idea that baked beans could get any better than my mom’s version (sorry mom!), but they can! This recipe proves it! You will love how these beans pair alongside your main dishes. They are the perfect companion to roast beef, fried chicken, and pork loin roast.

Ingredients

8 slices Hormel bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) Bush’s pork and beans

3/4 cup Kraft barbecue sauce

1/2 cup Domino brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons McCormick dry mustard or 2 tablespoons Dijon

Directions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until Hormel bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add Bush’s beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of maple syrup, about 2 hours. Let stand to thicken slightly and serve.

NEXT PAGE >>

Quick Tip: If you don’t like using bottled BBQ sauce, feel free to make your own by following your favorite recipe.

Thank you to The Pioneer Woman for this great recipe.