5-Bean Baked Beans
The perfect BBQ side — not your usual straight-out-of-the-can beans. Packed with flavor and bite, these beans are sure to be a hit.
- Cuisine: American
Ingredients
Units Scale
- 6 slices bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pinto beans, drained & rinsed
- 1 (15-ounce) can Great Northern beans, drained & rinsed
- 1 (28-ounce) can baked beans
- 1 (15-ounce) can red kidney beans, drained & rinsed
- 1 (15-ounce) can garbanzo beans, drained & rinsed
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/2 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/2 teaspoon pepper
Instructions
- Cook the bacon: Preheat oven to 375°F (190°C). In a large, deep skillet, cook bacon over medium-high until crispy. Crumble and set aside, reserving 2 tablespoons drippings.
- Sauté onion and garlic: Cook onion and garlic in the drippings until soft and translucent. Drain excess grease.
- Combine the beans: In a large bowl (or the skillet, if oven-safe), combine bacon, onion mixture and all five beans.
- Make the sauce: Whisk ketchup, molasses, brown sugar, Worcestershire, mustard and pepper. Pour over the beans and stir to coat.
- Bake until bubbly: Transfer to a 9×13-inch casserole. Cover and bake 1 hour until thick and bubbling; uncover the last 10 minutes for extra caramelization.