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Baked Beans with Bacon
This hearty baked bean casserole is loaded with four types of beans, crispy bacon, and tender onions. A sweet and tangy sauce made from brown sugar, apple cider vinegar, and savory bacon drippings brings the whole dish together. It is a perfect side for a summer barbecue, a neighborhood potluck, or a comforting weeknight dinner. The slow bake creates a rich, smoky flavor with a satisfying balance of sweet and sharp notes.
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
- 1Heat your oven to 350°F. Place a large skillet over medium-high heat and cook the bacon in batches until it is fully crisp, which takes about 8 to 10 minutes.
- 2Transfer the cooked bacon to a paper towel-lined plate to drain. Keep about 3 tablespoons of the bacon drippings in the skillet and discard the rest. Crumble the cooled 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 they are soft. Stir in the brown sugar, apple cider vinegar, kosher salt, dry mustard, and garlic powder. Place a lid on the skillet and let the mixture cook for 20 minutes.
- 4Transfer the cooked onion mixture into a 13- by 9-inch baking dish. Add the drained butter beans, lima beans, kidney beans, and the entire can of baked beans, then stir everything together until well combined.
- 5Place the baking dish in the preheated oven and bake uncovered for 1 hour until the sauce is bubbly and thick.