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
10 to 12
bacon strips, divided
bell pepper, seeded and diced
(15.5-oz.) cans navy or pinto beans, rinsed and drained
sweet, tomato-based barbecue sauce (Western North Carolina-style)
mustard-based barbecue sauce (South Carolina-style), or 1/4 cup cider vinegar plus 1/4 cup Dijon mustard
In This Recipe
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.