Bold and Saucy Baked Beans
  • 8 slices bacon, sliced across and cut into 1 inch pieces
  • 1 large onion, chopped
  • ¼ cup green pepper, chopped (I don't use, my family would revolt!)
  • 1 large can (28 ounces) Pork and Beans, undrained, we prefer Bush's Bean's
  • 1 can (15 ounce) pinto beans, rinsed and drained
  • 1 can (15 ounce) Great Northern Beans (or black beans, butter beans, kidney; whatever you prefer
  • 1 cup barbecue sauce
  • ½ cup ketchup
  • ½ cup medium or hot picante sauce (trust me, it makes them!)
  • ¼ cup molasses
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • ½ teaspoon liquid smoke
  • 1½ teaspoons dry mustard
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  1. In a large skillet over medium heat, saute the bacon until almost cooked, but not too crisp. Remove from the skillet with a slotted spoon and place in a large bowl. Drain all but about 1 tablespoon of the bacon grease from the skillet and add the onion and green pepper, if using. Sauté for a few minutes to soften. Add to the large bowl with the bacon.
  2. Into the large bowl add the undrained pork and beans, the 2 cans of rinsed and drained beans and the rest of the ingredients and mix well.
  3. Pour into a 9 x 13 inch dish. Bake covered at 325 degrees for 45 minutes. Uncover and continue baking for 20-25 more minutes.
Cook's Notes:
  1. Sometimes I add a Chipotle Chile with a little of the adobo sauce that has been finely diced. You know I can't get enough of those!
  2. It is also delicious to turn them into "cowboy" beans (what Nanny called them) and add cooked ground beef or sausage.
Recipe by Sunflower Supper Club at