If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Based on The Pioneer Woman's recipe, these barbecue baked beans have plenty of bacon and are served in a cast-iron skillet, which makes any dish look impressive. See the full post at http://themessyepicure.com/2011/09/05/cast-iron-skillet-baked-beans/. - MessyEpicure
Serves 10 to 12
- 11 bacon strips, divided
- 1 onion, diced
- 1 bell pepper, seeded and diced
- 1 teaspoon salt
- 5 (15.5-oz.) cans navy or pinto beans, rinsed and drained
- 1 cup sweet, tomato-based barbecue sauce (Western North Carolina-style)
- 1/2 cup mustard-based barbecue sauce (South Carolina-style), or 1/4 cup cider vinegar plus 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- 1/4 cup sorghum syrup
- Preheat the oven to 325°.
- Cut 8 of the bacon strips in half and cook in a large cast-iron skillet over medium-low heat until most of the fat has rendered out but the bacon has not started to brown, about 6 to 8 minutes. Remove from the pan and drain on a layer of paper towels.
- Dice the remaining 3 bacon strips, increase the heat to medium, and cook, stirring often, until browned and crisp, about 5 minutes. Add the onion, bell pepper, and salt, and season to taste with freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, 7 to 10 minutes. Add the remaining ingredients, stir to combine, and cook until the liquid comes to a simmer.
- Arrange the partially cooked bacon half-strips on top of the beans and bake for 90 minutes or until the bacon on top is crisp and the sauce is thick and sticky.