Baked Beans with Bacon


– 1 lb. Sugardale® Hickory Smoked Bacon – 1 medium yellow onion, chopped – 1 medium green bell pepper, chopped – 2 (22 oz.) cans, basic baked beans – 1 (15.5 oz) can, kidney beans, rinsed – 1 (15.5 oz) can, butter beans, rinsed Sauce: – 1 (8 oz.) can, tomato sauce – 1/2 c. brown sugar – 1/3 c. molasses – 2 Tbsp. white vinegar – 1 Tbsp. Worcestershire sauce – 2 tsp. ground mustard powder – 1 tsp. salt – 1 tsp. ground pepper


Step 1

Cut the bacon into pieces. In a large Dutch Oven or cast iron skillet over medium-high heat, begin browning the bacon to a medium crispness.

Step 2

Remove bacon from from skillet, transferring to a plate or bowl. Drain off the majority of the grease, leaving a some grease in the skillet. Over medium-high heat, saute the onion and pepper for 5-7 minutes or until onion is translucent.

Step 3

To the onions and pepper, add in the baked beans, kidney beans, butter beans and bacon.

Step 4

In a bowl, combine the tomato sauce, brown sugar, molasses, vinegar, Worcestershire, mustard, salt and pepper. Whisk or stir together until combined. Pour over the bean mixture. Stir all ingredients together until well coated and combined.

Step 5

Bring to simmer over medium-low heat. Reduce to low, and continue to simmer for 30 minutes.

Check out a couple of our other side dish recipes below!