Baked Beans are synonymous with summer, picnics and BBQ.
My father used to pull out a big bean pot every 6 months or so and when we would see it, a cheer went up in the household! I always wanted to get his recipe, but was never able to remember to find a paper and pen when he was in the kitchen. All I wanted to do was sneak a spoonful of the goodness when he wasn’t looking!
I have tried, in vain, to duplicate his recipe. I have even gone as far as to ask my Mom to rack her brain for the recipe. She is like me, all we cared about was the end result!
When I came across this recipe from Ree Drummond, I felt I had found a recipe that was as good, if not better than my Father’s! If you are a follower of my blog, you know I just love Ree Drummond! Well, I guess I should say, I love her recipes! You all remember the fried chicken I made don’t you? Or how about the chicken fried steak? Those don’t ring a bell what about sliders or quiche?
Are you hungry yet? Here is The Pioneer Woman’s Best Baked Bean recipe.
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- 1/2 medium green pepper, cut into small dice
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). 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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