Homemade Baked Beans

Course Main Course, Side Dish

Cuisine American, Southern

Keyword homemade-baked-beans-recipe, homemade-baked-beans-with-bacon

Prep Time 15

Cook Time 2

Stand time 5

Total Time 2 20

Servings servings

Calories 303kcal

1 lb bacon
1 medium sweet onion diced
1 medium poblano or green bell pepper seeded and diced
1 medium red bell pepper seeded and diced
3 cloves garlic minced
3 15 oz cans navy beans (drain two cans reserving liquid in third can)
1/2 cup dark molasses
1/2 cup ketchup
2 Tbsp yellow or whole grain mustard
1 Tbsp apple cider vinegar
1 tsp liquid smoke
1/3 cup packed light brown sugar
2 tsp pinto bean seasoning OR barbecue seasoning i.e. Badia Pinto Beans seasoning
1 tsp salt
1 tsp lemon pepper
chopped fresh chives for garnishing

In a large skillet cook bacon over medium-high heat until crisp. (Reserve 6 slices uncooked for the top) Remove with a slotted spoon to paper towels to drain, leaving drippings in skillet. Crumble or cut into bite size pieces.
To the drippings add onion, poblano and red bell pepper. Cook over medium-high heat for 5 minutes or just until softened and beginning to brown. Add garlic, cook for 1 minute longer. Remove from heat.
To a large mixing bowl, add beans, ketchup, molasses, mustard, vinegar, liquid smoke, brown sugar, pinto bean seasoning, salt and lemon pepper. Add cooked vegetables and crumbled bacon. Mix until fully combined.
Preheat oven to 325°F. Spray a 3 quart baking dish or oven safe skillet with cooking spray. (Round or rectangular) Pour bean mixture into the dish. Top with reserved uncooked bacon slices.
Bake for 1 1/2 - 2 hours, until bubbly and reduced. Check at 1 hour and lay foil on top if needed, to prevent bacon from over browning.
Let stand 5 minutes, then serve garnished with chives, if desired.