Bacon and Bell Pepper Baked Beans
Canned beans undergo a transformation in this BBQ side dish, enhanced by crispy bacon, sautéed aromatics, and a robust sweet-smoky sauce.
Ingrédients
- 8 slices thick-cut bacon · diced
- 1 small yellow onion · finely diced
- 1 small red bell pepper · finely diced
- 2 cloves garlic · minced
- 2 cans baked beans · 28-ounce
- 1/3 cup barbecue sauce
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1-2 teaspoons Worcestershire sauce
- freshly cracked black pepper
Préparation
- 1
Preheat the oven to 175°C. Cook the bacon in a pan until mostly crispy. Transfer the bacon to a plate, ensuring about 2 tablespoons of fat remain in the pan.
- 2
Add the onion and red bell pepper to the pan and cook for 5–6 minutes until soft and slightly caramelized. Stir in the garlic and cook for 1 additional minute.
- 3
Incorporate the barbecue sauce, molasses, Dijon mustard, apple cider vinegar, smoked paprika, chili powder, Worcestershire sauce, and black pepper. Allow the mixture to simmer for 2–3 minutes.
- 4
Stir the beans and three-quarters of the cooked bacon into the sauce mixture.
- 5
Transfer to a baking dish, top with the remaining bacon, and bake uncovered for 30–40 minutes until the sauce has thickened and caramelized.
- 6
Remove from the oven and allow to rest for 5–10 minutes to finish thickening before serving.