This tangy, quick and easy baked bean casserole is a great alternative to the sugary canned beans you see on grocery store shelves. These beans are well balanced and can feature your favorite barbecue sauce.
Active Time
20 mins
Total Time
40 mins
Yield
Serves 8
How to Make It
1. Step
Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray.
2. Step
Heat a large skillet over medium heat; add bacon and cook, stirring often, until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
3. Step
Add onion to the drippings in the pan; cook over medium heat, stirring occasionally, until softened, about 4 minutes. Stir in barbecue sauce, ketchup, mustard, Worcestershire, pickle juice, garlic powder and paprika; bring to a simmer. Stir in beans until well combined.
4. Step
Transfer the mixture to the prepared baking dish; sprinkle with bacon. Bake until bubbly and thickened, 20 to 25 minutes. Serve hot or at room temperature.
Ingredients
4 center-cut bacon slices, chopped
1 cup chopped yellow onion
¾ cup barbecue sauce
½ cup low-sodium ketchup
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon dill pickle juice
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 (15-ounce) cans no-salt-added navy or great northern beans, rinsed
