The Best Homemade Baked Beans
Ingredients
- 8 ounces bacon, chopped
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tablespoons garlic, minced
- 1 cup beer
- 1 cup BBQ sauce
- 1/4 cup unsulfured molasses
- 1/2 cup light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon dried mustard
- 2 (15 ounce) cans Pork and Beans, drained
- 1 (28 ounce) can Baked Beans, drained
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 325 degrees Fahrenheit. In a medium pot over medium heat, cook the bacon until crispy. With a slotted spoon, transfer to a plate lined with paper towels.
- Remove all but about 1-2 tablespoons of bacon drippings. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add the beer and bring to a boil. Cook for about 4-5 minutes or until half of the beer has evaporated. Stir in the BBQ sauce, molasses and sugar and mix to combine. Add the ginger and mustard and mix well. Add the Pork and Beans and Baked Beans and mix to combine. Season with salt and pepper to taste. Bring to a simmer and then, transfer into a 13 x 9 baking dish. Top with the bacon and bake for 1 hour.
Notes
- Instead of a cup of beer, use 1 cup of broth mixed with 1 tablespoon of apple cider vinegar. Chicken broth or beef broth can be used. Root Beer, Dr. Pepper, Ginger Ale, apple juice or apple cider are also good substitutes for the beer.
- Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
- To freeze, cool the beans completely and store them in an airtight container in the freezer for up to 2 months.
Nutrition
Calories: 169 kcal, Carbohydrates: 39 g, Sodium: 385 mg, Potassium: 315 mg, Sugar: 34 g, Vitamin A: 135 IU, Vitamin C: 13.8 mg, Calcium: 53 mg, Iron: 1 mg
