Homemade Baked Beans (Printer-Friendly)
Thick, smoky baked beans simmered in a sweet and tangy sauce, a perfect side for gatherings and cookouts.
# What You'll Need:
→ Meat
01 -
8 slices bacon, fresh, uncooked
→ Vegetables
02 -
1 medium yellow onion, finely chopped
→ Canned Goods
03 -
48 fl oz canned pork and beans (three 16 oz cans or six 8 oz cans)
→ Condiments & Sweeteners
04 -
1/4 cup pure maple syrup
05 -
1/4 cup ketchup
06 -
2 tbsp molasses
07 -
1 tbsp prepared mustard
08 -
1/2 cup light brown sugar, packed
→ Seasonings
09 -
1/2 tsp salt
10 -
1/2 tsp freshly ground black pepper
# Steps to Follow:
01 -
Fry bacon in a large skillet over medium heat until crispy. Drain on paper towels and crumble. Reserve 1/4 cup bacon grease in the pan.
02 -
Add finely chopped onion to the reserved bacon grease and sauté over medium heat until translucent. If needed, add a small amount of oil to assist cooking.
03 -
Stir in crumbled bacon, pork and beans, maple syrup, ketchup, molasses, mustard, brown sugar, salt, and pepper into the skillet with the onions until thoroughly combined.
04 -
Pour mixture into an ungreased 9x13-inch baking dish and cover tightly with aluminum foil.
05 -
Bake in a preheated oven at 180 °C (350 °F) for approximately 60 minutes, until the beans are bubbly and heated through.
06 -
Remove aluminum foil and bake for an additional 20 to 30 minutes to thicken the sauce, stirring occasionally to prevent sticking.
07 -
Stir beans once more before serving warm.
# Extra Suggestions:
01 -
For a thicker consistency, continue baking uncovered until desired thickness is reached.
02 -
Baked beans can be made up to 3 days in advance and stored covered in the refrigerator.
03 -
Leftovers keep refrigerated for up to 5 days or can be frozen for 3 months.