Pioneer Woman Best Baked Beans Ever

Pioneer Woman best baked beans ever is an easy side dish made with canned pork and beans, bacon and barbecue sauce, ready in 2 hours 25 minutes. This make-ahead potluck side dish fits Fourth of July cookouts, summer picnics, Father's Day and game day tailgates.

Cook the bacon only until it is partly done and has released about 1/4 cup of drippings, because those drippings flavor the onion and pepper. Fry it all the way and the strips will turn hard and burnt during the long bake.

Three big cans of pork and beans go in undrained, so all that saucy goodness stays in the pan. Baking them low and slow at 325°F reduces the sauce to the thickness of pancake syrup while the bacon on top crisps up.

Pioneer Woman Best Baked Beans Ever

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

25

minutes

Cooking time

2

hours 

Calories

500

kcal

Sweet brown sugar, tangy barbecue sauce and a little mustard simmer into the beans, then bake until thick and glossy. The bacon on top turns crisp and caramelized while the sauce reduces underneath.

Ingredients

• 8 slices bacon, halved
  

• 1 medium onion, chopped
  

• 1/2 medium green pepper, chopped
  

• 3 (28-oz.) cans pork and beans
  

• 3/4 c. barbecue sauce
  

• 1/2 c. brown sugar
  

• 1/4 c. distilled or cider vinegar
  

• 2 tsp. dry mustard or 2 tbsp. dijon mustard
  

Directions

• Heat the oven: Adjust the oven rack to the lower-middle position and heat the oven to 325°F. That gives the beans an even, gentle bake later.
• Fry the bacon: Fry 8 halved bacon slices in a large, deep sauté pan until partially cooked and about 1/4 cup of drippings have collected. Then move the bacon to paper towels to drain.
• Sauté the vegetables: Add 1 chopped medium onion and 1/2 chopped medium green pepper to the drippings in the pan. Sauté for about 5 minutes, until tender.
• Simmer the beans: Add 3 (28-oz.) cans pork and beans, 3/4 cup barbecue sauce, 1/2 cup brown sugar, 1/4 cup vinegar and 2 teaspoons dry mustard to the pan. Bring it to a simmer, and if your pan is too small, simmer the beans first, then stir the rest in a large bowl.
• Fill the baking dish: Pour the flavored beans into a greased 13-by-9-inch ovenproof pan. Then lay the partially cooked bacon over the top.
• Bake until thick: Bake for about 2 hours, until the beans are bubbly and the sauce is the consistency of pancake syrup. Let the dish stand for a few minutes so it thickens slightly, then serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the brown sugar for something else?

Maple syrup or molasses works in the same amount, and either one adds a deeper, smokier sweetness. Taste the sauce before baking, since barbecue sauces vary a lot in how sweet they are.

Should I cover the dish while it bakes?

No, bake it uncovered so the sauce can reduce to a syrupy thickness and the bacon can crisp. If the top browns too fast, loosely tent just that part with foil.

Can I make these in a slow cooker?

You can simmer the beans in a slow cooker on low for several hours, but you will miss the crisp, caramelized bacon topping. For that texture, finish the dish in the oven for the last 30 minutes.

What can I use if I do not have a large sauté pan?

A Dutch oven or any big, deep pot works just as well for the bacon, vegetables and simmering. Just make sure it holds all three cans of beans without crowding.

Why are my beans too runny after baking?

The sauce usually just needs more time, so bake it a little longer until it looks like pancake syrup. Letting the dish rest after baking also thickens it, because the sauce keeps setting as it cools.