1 / 1
Baked Beans with Bacon
Sweet, smoky, and packed with savory depth, this hearty bean casserole transforms pantry staples into a standout side dish. You'll simmer four types of beans with tender onions in a tangy apple cider vinegar and brown sugar sauce, then bake it all until thick and bubbly. Crispy bacon adds a rich, salty crunch that balances the sweetness perfectly. It's a reliable crowd-pleaser that pairs effortlessly with grilled meats, roasted chicken, or your favorite barbecue mains.
Ingredients
- 1 lb. bacon
- 4 medium-size yellow onions, sliced (about 4 cups)
- ½ cup firmly packed light brown sugar
- ½ cup apple cider vinegar
- 1 tsp. kosher salt
- 1 tsp. dry mustard
- ½ tsp. garlic powder
- 2 (16-oz.) cans butter beans, drained and rinsed
- 1 (15-oz.) can lima beans, drained and rinsed
- 1 (16-oz.) can kidney beans, drained and rinsed
- 1 (28-oz.) can baked beans
Instructions
- 1Preheat the oven to 350°F. Cook the bacon in batches in a large skillet over medium-high heat until crisp, about 8 to 10 minutes per batch. Cooking in batches ensures the bacon crisps evenly instead of steaming.
- 2Transfer the cooked bacon to a paper towel-lined plate to drain. Reserve about 3 tablespoons of the bacon drippings in the skillet, discarding the rest. Once cooled, crumble the bacon into bite-sized pieces.
- 3Lower the heat to medium and cook the sliced onions in the reserved bacon drippings for 8 to 10 minutes until soft. The bacon fat infuses the onions with a deep, smoky flavor. Stir in the brown sugar, apple cider vinegar, kosher salt, dry mustard, and garlic powder. Cover the skillet and simmer for 20 minutes.
- 4Transfer the cooked onion mixture to a 13- by 9-inch baking dish. Add the drained butter beans, lima beans, kidney beans, the undrained can of baked beans, and the crumbled bacon. Stir everything together until well combined.
- 5Bake uncovered for 1 hour until the sauce is bubbly and thick. Leaving the dish uncovered allows the sauce to reduce and caramelize around the edges.
Notes
- Make ahead: Assemble the casserole up to a day in advance and store it in the fridge before baking. Add 10 to 15 minutes to the baking time if cooking straight from cold.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Swap: If you don't have apple cider vinegar, white wine vinegar works as a substitute for that necessary tangy bite.