BBQ Baked Beans
Great flavor easy to make.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 222
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 222
8 slices bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
2-28 ounces cans baked beans
1 cup barbecue sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/3 cup packed dark brown sugar
2 teaspoons yellow mustard powder
1/4 teaspoon cayenne pepper
kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 350 degrees F.
Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
Source: foodnetwork.com
Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
