Follow these steps for perfect results
Bacon
cooked, chopped
Lean Ground Beef
Onions
chopped
Fresh Garlic
chopped
Jalapeno Peppers
seeded, finely chopped
Chili Powder
Molasses
Brown Sugar
Barbecue Sauce
Liquid Smoke
Yellow Mustard
prepared
Pork and Beans
canned, undrained
Kidney Beans
canned, rinsed, drained
Butter Beans
canned, rinsed, drained
Pork and Beans
canned, undrained
Salt
Pepper
Grease a 4-quart casserole dish.
Cook bacon in a large skillet until crisp; remove, cool, and crumble.
In the same skillet, brown ground beef with onions, garlic, and jalapeno peppers (optional). Cook over medium-high heat until meat is no longer pink.
Drain fat and return the meat to skillet.
Add chili powder and cook until meat is well browned (about 15 minutes or more).
Add remaining ingredients, including crumbled bacon.
Bring to a simmer, stirring constantly.
Season with salt and pepper.
Transfer to the prepared baking dish.
Bake uncovered at 350 degrees F (175 degrees C) on the second-lowest oven rack for 1.5 hours or until thickened, stirring occasionally.
Expert advice for the best results
Adjust the amount of jalapeno peppers to your desired spice level.
For a thicker consistency, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir into the beans during the last 30 minutes of baking.
Top with shredded cheese during the last 15 minutes of baking for a cheesy variation.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and reheated.
Serve in a rustic bowl, garnished with a sprig of parsley or cilantro.
Serve as a side dish at barbecues and potlucks.
Serve with grilled meats or vegetables.
Serve with cornbread or biscuits.
Complements the smoky flavors.
Bold enough to stand up to the barbecue sauce.
Discover the story behind this recipe
Common side dish in Southern and Midwestern cuisine.
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