Firstly, let me start off by saying that baked beans have never been my forte! In fact, a few years ago I tried to make them for a family cook-out and they were hard and sticky and too sweet. I’ve yet to live that down, particularly with my cousin, Jen. Secondly, I can’t stand the over the top sweetness of the store-bought varieties of baked beans. Considering that we are major bean eaters in my house, I had to conquer my fears and create a recipe that fit my troops….SLIGHTLY SWEET and TANGY with a SPICY KICK. Voila! 
Ingredients
- 8 oz. diced, raw bacon
- 1 white onion, diced
- 1 green pepper, diced
- 2 15.5 oz. cans Pinto Beans (I prefer DeLallo)
- 1 15.5 oz. can Navy Beans (DeLallo again)
- 2 6 oz. cans tomato paste, plus 2 cans water
- 1/4 cup apple cider vinegar
- 2 tbsp. brown sugar
- 1 tbsp. honey
- 1 1/2 tsp. garlic powder
- 2 tbsp. ketchup
- 10 dashes Worcestershire
- 1/4 tsp. paprika
- 1/4 tsp. ground cumin
- 1 1/2 tbsp. cracked red pepper
- pinch salt and pepper
Instructions
I a large pan, cook diced bacon until crispy.
Remove bacon from the pan and reserve.
Remove all but 1 tbsp. of the bacon fat from the pan.
Add diced onion and green pepper to the bacon fat and saute over medium-low heat until fragrant.
Add all of the remaining ingredients to the pan and thoroughly combine.
Cover and move the pan to the oven to bake at 350 degrees for 15 minutes.
Reduce the heat to 200 degrees and continue to cook for 1 hours.
Remove from the oven and serve!
Tags: baked beans, baked beans with vinegar and honey, easy baked beans, great bbq baked beans, perfect bbq side dish, perfect cookout baked beans
Mother of Four
Sounds delish and easy!