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Country Style Baked Beans

Prep Time15 mins
Cook Time1 hr 10 mins
Servings: 1 9x13 casserole dish full


  • 10 slices bacon or more if you wanna - I won't judge! You can use less too if bacon ain't your thing
  • 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.