This dish features slow-baked beans simmered in a sauce of brown sugar, molasses, and smoky bacon, delivering that perfect blend of sweet and tangy flavors. The long, gentle baking process allows the beans to absorb every bit of the rich sauce, creating a deep, satisfying taste that improves with every bite. It’s simple to prepare and even better the next day.
6 slices thick-cut bacon, chopped
1 small onion, finely diced
3 cans (28 oz each) pork and beans
¾ cup brown sugar
½ cup ketchup
¼ cup molasses
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
½ teaspoon smoked paprika (optional for added depth)
Set your oven to 325°F (165°C) so it’s ready by the time your beans are assembled.
In a large skillet over medium heat, cook the chopped bacon until it’s crisp and golden brown. Remove and set aside, leaving about a tablespoon of bacon fat in the pan.
Add the diced onions to the skillet and cook for about 3–4 minutes until soft and translucent, absorbing the bacon flavor.
In a large bowl, combine brown sugar, ketchup, molasses, mustard, apple cider vinegar, Worcestershire sauce, and black pepper. Stir until smooth and well blended.
Pour the pork and beans into the sauce mixture. Add the cooked bacon and sautéed onions, then mix gently to coat all ingredients evenly.
Transfer the mixture to a greased baking dish or Dutch oven. Bake uncovered for 1½ to 2 hours, stirring once halfway through, until the sauce thickens and becomes caramelized around the edges.
Allow the baked beans to rest for about 10 minutes before serving. This helps the sauce thicken slightly and enhances the overall flavor.
Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-baked-beans/