Smoky Brown Sugar Bacon Beans
Slow-baked beans with crisp bacon, brown sugar, ketchup, and mustard. The long oven cooking creates a thick, sweet, smoky sauce, making these beans an easy and satisfying side dish for barbecues, family dinners, and outdoor meals.
Equipment
- Baking dish, medium
- Mixing bowl
- oven
Ingredients
- 6 slices bacon cooked crisp and crumbled
- 150 g brown sugar
- 1 teaspoon dry mustard
- 120 ml ketchup
- 2 cans pork 'n beans 16 to 18 oz each, undrained
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the brown sugar, dry mustard, ketchup, and crumbled bacon in a mixing bowl.
- Lightly grease a medium baking dish with non-stick cooking spray.
- Pour one can of undrained pork 'n beans into the baking dish.
- Spread half of the brown sugar and bacon mixture evenly over the beans.
- Add the second can of undrained beans.
- Spread the remaining brown sugar and bacon mixture evenly over the top.
- Bake uncovered for 120 minutes, until the beans are thoroughly hot, bubbling, and the sauce has thickened.
- Remove from the oven and allow to stand briefly before serving hot.
Notes & Wine Advice
Serving Suggestions
Serve these baked beans hot alongside grilled chicken, burgers, sausages, ribs, or other barbecue dishes. They also work well with coleslaw, corn on the cob, baked potatoes, or a fresh green salad.Recipe Notes
Do not drain the pork 'n beans. Their liquid is needed during the long baking time and gradually combines with the ketchup and brown sugar to create the thick sauce. Cook the bacon until crisp before crumbling it into the sauce. The bacon adds both smoky flavour and salt, so additional seasoning is usually unnecessary.Variations
For a slightly less sweet version, reduce the amount of brown sugar. A little smoked paprika can increase the smoky flavour, while a small amount of chilli powder or cayenne can add heat. Finely chopped onion can also be added before baking.Storage and Reheating
Allow leftovers to cool and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over low heat or in the oven until thoroughly hot. Add a small splash of water if the sauce becomes too thick during reheating.Wine Advice
A fruity Pinot Noir works well with the smoky bacon and sweet tomato-based sauce without overwhelming the beans. A fresh Rosé is another good choice, particularly when the beans are served at a summer barbecue.Nutrition values
Serving: 315 gr | Calories: 575 kcal | koolhydraten: 100 g | Eiwitten: 19 g | Vet: 13 g | Verzadigd vet: 4 g | Natrium: 1580 mg | Suiker: 63 g