Country Style Baked Beans
These Country Style Baked Beans have a mix of different beans & are the perfect blend of sweet, savory, & salty. This is my favorite recipe for Baked Beans!
What’s a good summer barbecue without baked beans?
Today, I want to share with y’all my recipe for a pan of delicious baked beans. This is my favorite recipe!
Side note: if you don’t like bacon, you might as well turn back now.
Or, continue on & just don’t add the bacon… (oh, the horror!) or use less of it.
Me and bacon though… see, we have a very close & personal relationship with each other. I like my bacon like I like my cheese… a week’s allowance all at once. 😉
You still with me?
Good. Because if you love baked beans – you are gonna love this recipe. These beans are the perfect blend of sweet, savory, & spicy – and the bacon takes care of the salty while contributing a little bit of crunch factor. My, oh my. They are so good.
I use a blend of beans – each lending their own flavor while creating a beautiful marriage with the other flavors going on. I add half the bacon to the beans & mix it in and then I add the other half sprinkled over the top near the end of cooking time. I really like the crunch that it adds to the top. If you don’t want any crunch on your beans, you can mix all the bacon with the baked beans before cooking. But, if you’re like me and like that crispy bacon factor on top… then save some for the end, baby.
Country Style Baked Beans
- 10 slices bacon or more if you wanna - I won't judge! You can use less too if bacon ain't your thing
- 1 small yellow onion chopped
- 1-2 jalapenos minced - remove the seeds if you don't want the heat
- 3 cloves garlic minced
- 2 cans 15 oz mixed beans (pinto & great northern, drained & rinsed)
- 1 can 15 oz baked beans
- 1 can 15 oz red kidney beans, drained & rinsed
- 3/4 cup ketchup
- 1/4 cup molasses
- 1 tablespoon hot sauce
- 2/3 cup packed brown sugar
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- salt to taste
- during the summer I'll add a couple chopped banana peppers from my garden. Totally optional but tastes so good if you have them!
- Preheat your oven to 375 degrees.
- In a large skillet, cook the bacon on medium high heat until crispy. Remove the bacon to paper towels to drain; crumble & set aside. Drain half the bacon grease & add the onion to the skillet. Sauté for 5-7 minutes or until it just begins to caramelize. Add the jalapeño, garlic, & optional chopped banana pepper. Stir well & cook for another minute or two.
- In a large bowl, combine half the bacon with the sautéed onion mixture. Stir in the remaining ingredients (except for the 5 pieces of reserved bacon). Pour into a 9x13 baking dish. Cover with foil & bake for one hour. Uncover, sprinkle with bacon, & cook for an additional 10 minutes.