What you need

10 slices of bacon in half

1 chopped yellow onion

½ chopped green pepper

54-ounce can of pork and beans

4 tablespoons of ketchup

1/4 cup molasses

2/3 cup of brown sugar

¼ cup cider vinegar

2 teaspoons of dry mustard


Step 1:

Cook the bacon halfway through, and drain on a paper towel afterwards.

Step 2:

Heat about 2 tablespoons of bacon fat in a medium sized skillet. Add the diced onion and green pepper to it, then allow to sauté for about 5 minutes or until it’s soft.

Step 3:

Add the rest of the ingredients and mix well. Leave the mixture to simmer for a minute. Grease the baking pan while simmering.

Step 4:

Place the beans in the greased baking pan and put the cooked bacon on top of it. Bake in a 325 degrees preheated oven for 2-3 hours.

Step 5:

Leave the beans to cool for 5 minutes before serving.


To make a vegetarian variation of this dish, don’t use bacon. Instead, use 4 cans of navy or pinto beans that have been drained and rinsed, and then increase the sauce ingredient amounts by 1/2 to make up for the lack of sauce in the pork and beans.

If you prefer your baked beans to be more spicy, use 1 – 2 diced jalapeños instead of the green bell pepper. You can also add some cayenne pepper to the sauce, and top with some jalapeno slices!

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