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–+ servings
A close-up of a bowl filled with baked beans in sauce, showing visible pieces of beans and vegetables. Two more bowls of the same dish are visible in the background. The bowl is placed on a red and blue plaid cloth.
These smoky baked beans with bacon, bell pepper, and a tangy-sweet BBQ sauce are the perfect hearty side for cookouts, potlucks, or weeknight dinners.

Ingredients 

  • 4 15 oz cans Pork and Beans I prefer Van Camp’s brand
  • 1 green bell pepper chopped
  • 1 white onion chopped
  • 1 cup bacon cooked, chopped (about 6-8 strips)
  • ½ cup BBQ sauce sweet, choose your favorite (I like my Beet BBQ Sauce)
  • ¼ cup ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp molasses or substitute brown sugar for a lighter sweetness
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside.
  3. In a large mixing bowl or baking dish, combine the pork and beans, veggies, cooked bacon, BBQ sauce, ketchup, mustard, Worcestershire sauce, and molasses. Stir well to combine. Taste and adjust seasoning if needed.
    A foil tray filled with baked beans, chopped onions, green and red bell peppers, mustard, ketchup, brown sugar, spices, and cooked bacon pieces, all arranged in separate sections before mixing.
  4. Transfer to a greased 9x13-inch baking dish (or leave in oven-safe dish if already using one). Bake uncovered for 45–60 minutes until bubbling and slightly caramelized on top.
  5. Serve hot as a side dish with grilled meats, at BBQs, or even on toast!

Nutrition

Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 399mg | Potassium: 208mg | Fiber: 1g | Sugar: 10g | Vitamin A: 118IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg
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