Baked Beans (Barbecue Sauce and Bacon)

The tastiest baked beans don't rely on barbecue sauce alone for their classic flavour. Sure, it's an essential ingredient, but the sauce requires a little doctoring to get that irresistible tangy and spiced sauce with a subtle balance of sweetness. Bacon (optional if you want to keep it vegetarian) along with a handful of pantry sauces and spices go a long way in transforming an ordinary can of beans into a tasty side. With a nice low simmer in the oven, baked beans soak up the sauce so that each bite is full of flavour and so tender that the insides of the beans almost melt in your mouth. Although it's a classic BBQ summer side, it's also a dish that is just as good in the fall and winter when you want warm oven-baked comfort food.

3 (15 oz) cans pinto beans
1 medium yellow onion
1 medium red bell pepper
5 large cloves garlic
4 slices thick-cut bacon
2 Tbsp. extra-virgin olive oil
1 cup barbecue sauce
½ cup ketchup
¼ cup apple cider vinegar
2 Tbsp. light brown sugar, packed
2 Tbsp. molasses (not blackstrap)
1 Tbsp. yellow mustard
2 tsp. Worcestershire sauce
2 tsp. smoked paprika

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5). Arrange a rack in the middle of the oven.

Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large cloves garlic.

Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10-14 minutes total. Meanwhile, drain and rinse 3 (about 15 oz) cans pinto beans.

Transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbsp. of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 Tbsp. olive oil. Cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more.

Add 1 cup barbecue sauce, ½ cup ketchup, ¼ cup apple cider vinegar, 2 Tbsp. packed light brown sugar, 2 Tbsp. molasses, 1 Tbsp. yellow mustard, 2 tsp. Worcestershire sauce, and 2 tsp. smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil.

Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.

Makes 6-8 servings, or about 7 cups.

Cook's Notes:

• Substitutions: Pinto beans are classic for this dish, however any cooked bean works. Try any combination of chickpeas, kidney beans, and/or butter beans. Prefer to cook your own beans? Use 5¼ cup cooked beans.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days.
• What Canned Beans Are Best for Baked Beans? Pinto beans have an amazingly buttery texture and work particularly well for baked beans, but really any cooked bean works. For a fun mix of textures, try a combo of chickpeas, butter beans, kidney beans, and/or pinto beans. For next-level baked beans, opt for home-cooked rather than canned beans. Use 5¼ cups cooked beans in place of the cans.
• What Do Baked Beans Go With? Serve baked beans as a side alongside mains like roasted chicken, ribs, burgers, hot dogs, and other traditional barbecue sides like potato salad, grilled corn, and coleslaw. Another fun way to enjoy baked beans is for breakfast. Serve them alongside fried eggs, sausage, and toast for British-inspired meal.