These baked beans are ready in just 30 minutes, which makes them perfect for an impromptu summer shindig. Strips of bacon make a smoky, salty flavor base for this pot of beans. Then in goes your favorite barbecue sauce, canned pinto beans, whole-grain mustard, a touch of brown sugar, and, wait for it, fresh pineapple chunks. Pineapple might be unexpected, but it balances the rich, salty bacon in these saucy baked beans beautifully. You will be serving these all summer long.
Ingredients
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5 slices bacon
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1 yellow onion, chopped (about 2 cups)
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1 teaspoon kosher salt
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.50 teaspoon crushed red pepper (optional)
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¼ teaspoon freshly ground black pepper
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3 15.5-oz. cans pinto beans, rinsed and drained
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1.50 cups barbecue sauce
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1.50 cups 1/2-in. chunks fresh pineapple (about 10 oz.)
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1.50 tablespoons whole-grain mustard
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1.50 tablespoons light brown sugar
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1 tablespoon apple cider vinegar
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¼ cup loosely packed fresh cilantro leaves, finely chopped
Description
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Preheat oven to 350°F. Heat a large ovenproof skillet over medium. Add bacon; cook until crisp, about 4 minutes per side. Transfer to a towel-lined plate. Let cool, then coarsely chop.
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Drain bacon drippings, reserving 2 tablespoons in skillet. Add onion to skillet; cook over medium, stirring often, until softened, about 5 minutes. Add salt, crushed red pepper (if using), and black pepper. Cook, stirring constantly, for 1 minute. Stir in chopped bacon, beans, barbecue sauce, pineapple, mustard, and sugar.
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Cover skillet with a lid or aluminum foil. Bake until thickened and bubbly, about 30 minutes. Stir in vinegar. Let cool for 5 to 10 minutes. Sprinkle with cilantro.
