You are gonna love this baked beans recipe! It has the perfect balance of flavor - salty, sweet, tangy plus added bacon and melted cheese. What's not to love?
16ouncesbacon(chopped; I used hickory smoked flavor)
1cuponion(chopped)
½cupgreen bell pepper(chopped)
2(15-ounce)cans pork and beans(do not drain)
1(15-ounce)can chili beans(do not drain)
1(15-ounce)can lima beans(drained and rinsed)
1(15-ounce)can kidney beans(drained and rinsed)
¾cupbarbeque sauce(I used Sweet Baby Rays Honey Barbecue Sauce)
½cupbrown sugar
2tablespoonsworcestershire sauce
2tablespoonsketchup
8ouncescheddar cheese(cut into 1" cubes)
Instructions
In a skillet, or a crock pot that has a browning function, cook the bacon over medium heat until just turning crispy. Removed the bacon with a slotted spoon and set on a paper towel, then drain all but 2 tablespoons of the bacon fat.
In the same skillet over medium-high heat, add the onion and bell pepper. Cook until they start to get a bit of color and just getting soft. Transfer vegetables and all juices to the crock pot.
Add the cooked bacon and all remaining ingredients, except the cheese, to the pot. Stir. Cover and cook on low for 3 to 4 hours. (Note: if you skipped cooking the onions and bell pepper, add 2 hours or more for the onions to soften).
About 30 minutes before serving, stir in the cheese cubes. Serve and enjoy!
Video
Notes
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NOTES: bacon and vegetables can be cooked in a skillet or a crock pot with a browning function.
VARIATIONS: Adjust any seasoning to taste. 1 to 2 tbsp. of bourbon may be added. Make them spicy with hot sauce or red pepper flakes.
SERVING SUGGESTIONS: For extra color garnish with sliced green onion or chives.