Ingredients
- 2 (16 ounce) cans baked beans with pork
- ½ pound bacon, chopped
- 1 large onion, diced
- ¼ cup light brown sugar
- 4 tablespoons ketchup
- 3 tablespoons barbeque sauce (such as Open Pit®)
- 3 tablespoons mustard
- 2 tablespoons molasses
Why This Recipe Is So Easy To Love
This dish brings a warm and comforting flavor that reminds many of sunny summer gatherings. It’s easy to make ahead and packed with smoky, sweet, and tangy notes that please all ages. Perfect for sharing and pairing with classic barbecue favorites.
Expert Cooking Tips
- Use dry beans soaked overnight for a creamier texture.
- Add a splash of apple cider vinegar at the end to brighten the flavors.
- Stir occasionally to prevent sticking and ensure even cooking.
- Add a splash of apple cider vinegar at the end to brighten the flavors.
- Stir occasionally to prevent sticking and ensure even cooking.
Directions
Warm your oven to 350 degrees Fahrenheit. In a large Dutch oven, combine the baked beans with the pork, bacon, chopped onion, brown sugar, ketchup, barbecue sauce, mustard, and molasses. Give everything a good stir until it’s well mixed. Cover the pot with the lid and pop it in the oven. Let it bake for about 45 to 60 minutes, or until the sauce has thickened and is bubbling nicely. Once it’s done, take it out and let it sit for a few minutes before serving.
Best Serving Ideas
Serve alongside grilled meats or hot dogs for a classic cookout feel. It also pairs well with cornbread or a fresh green salad to balance the richness. For a fun twist, top with chopped onions or crispy bacon.
Keeping Leftovers Fresh
Allow the beans to cool completely before transferring to an airtight container. Store in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a little water if needed to loosen the sauce.
