These baked beans are a perfect side dish to so many different meals! A must have for all the summer barbecues coming up.
Summer gatherings will soon be in full swing, and these baked beans are one of those summertime side dishes that everybody loves. This recipe combines a little sweetness with a little spice the perfect combination. They’re sure to be gobbled up at your next barbecue or potluck.
Here is the link to my favorite cast iron pan that I use for just about everything. I love that I can use it on the stove, in the oven and on the grill.
Tips for making these baked beans:
- Par cooked bacon is best as to make sure it will be crispy when the beans are done.
- I like to use a cast iron skillet, but a 8×8 baking dish will work too.
- Drain half of the sauce from the pork and beans, so the beans aren’t to soupy.
Sometimes when it’s to hot to turn on my oven, I just throw the skillet on my gas grill, turns out perfect every time. The beans stay warmer for longer being in the cast iron skillet, nobody likes cold beans.
These baked beans are the perfect side dish to some of my most popular recipes.
- Bacon Wrapped Cheese Stuffed Hotdogs
- Grilled Tri Tip with Onions and Peppers
- Spicy Teriyaki Steak Kebabs
- Slow Cooker Pulled Pork Sandwich with Chipotle Slaw
- 2 28 oz cans Pork N Beans
- 1/2 onion diced
- 3 cloves garlic minced
- 1/2 cup ketchup
- 3/4 cup barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoons hot sauce
- a few drop of liquid smoke, optional
- 5-6 slices bacon cut into pieces
- Fresh chopped parsley
- Preheat oven to 350 degrees
- In a large bowl whisk the ketchup, barbecue sauce, mustard, brown sugar, Worcestershire sauce, hot sauce and liquid smoke until combined. Set aside
- Open the cans of beans and pour off 1/2 of the standing liquid
- Heat a large 12-in cast iron or oven safe skillet on medium heat, add the bacon pieces and cook until partially done. Remove and set aside on a paper towel. Add the onions to the bacon fat and cook until soft about 2 minutes add the garlic and cook until fragrant.
- Add the pork and beans to the garlic and onions, Pour in the sauce and mix until combined.
- Add the partially cooked bacon on top.
- Bake for 1 hour or until thick and bubbly. Then switch the oven to broil and cook another 2-3 minutes to crisp up the bacon. Sprinkle fresh parsley. Serve warm
**If you want your beans to be more saucy, don't drain any liquid from the pork and bean cans.
Serving Size6 Servings
Amount Per Serving Calories 843 Total Fat 41g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 23g Cholesterol 244mg Sodium 1157mg Carbohydrates 39g Net Carbohydrates 0g Fiber 2g Sugar 27g Sugar Alcohols 0g Protein 76g