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.
But they can. I now know they can.
Pam Anderson—I sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her fall-off-the-bone slow cooker glazed ribs and Caesar salad once.
The beans? They were all that and a bag of doughnuts. And I live in one of the Southern states. I know about baked beans. I know about doughnuts, too. But that’s another story for another time.
What makes these the best baked beans ever?
First and foremost, these baked beans are easy to make. They start with 3 big ol’ cans of pork and beans, but it’s the other ingredients you add that transforms them! That brings me to my next point: the other stuff. This recipe is filled with tangy barbecue sauce, sweet brown sugar, mustard for a kick, green pepper, onion, and maybe (definitely) the best addition of all—bacon! The beans are topped with strips of partially cooked bacon, and baked low and slow until the bacon gets a little crispy and the beans thicken. The result is baked beans that are smoky, sweet, tangy, and absolutely unforgettable! You’ll never make them any other way.
Can these baked beans be made ahead of time?
They can be made the night before but wait until you’re ready to bake the beans to add the bacon on top to ensure optimum crispness.
What pairs well with baked beans?
Baked beans are one of the best BBQ recipes! Make them for all the patriotic holidays this summer alongside grilled ribs, BBQ chicken, and burgers. Add a few other classic BBQ sides (this potato salad is so delicious!) and you’re set!
This Quick Southern-Style Baked Beans recipe is by Pam Anderson.
YIELDS:
18
PREP TIME:
25 mins
COOK TIME:
2 hrs.
TOTAL TIME:
2 hrs. 25 mins
Ingredients
8 slices bacon, halved.
1 medium onion, chopped.
1/2 medium green pepper, chopped.
3 28-oz. cans pork and beans
3/4 c. barbecue sauce
1/2 c. brown sugar
1/4 c. distilled or cider vinegar.
2 tsp. dry mustard or 2 tbsp. Dijon
Directions
1
Adjust oven rack to lower-middle position and heat oven to 325°.
2
Fry bacon in large, deep sauté pan until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
3
Add onion and pepper to drippings in pan and sauté until tender, about 5 minutes.
4
Add beans and remaining ingredients to pan; bring to a simmer. (If pan is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
5
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 pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
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