This was Painter Artist Mom’s baked beans recipe – until I changed it. I pretty much made it exactly as the recipe states for most of my life. Until recently.
HH doesn’t like anything with noticeable bell pepper in it. Noticeable. So, it was time to disguise things a bit. Ha! I wonder why I didn’t think to precook the veggies sooner.
Saute chopped onion and bell pepper in a little olive oil in a non-stick pan.
Drain a good bit of the juice from canned pork-n-beans and pour into a prepared baking dish.
Dump everything else on top. PAM’s recipe includes regular mustard. I changed it to Dijon mustard, which we like much better – not quite so tangy.
Stir well, and then cover with raw bacon strips.
Bake for an hour or hour and a half – until the bacon is cooked well. (So, the timing depends on your bacon thickness.)
Serve and eat. HH likes bacon with his beans.
I prefer no bacon.
Here’s your recipe to print and share.
- 2 1-pound cans pork-n-beans
- 1 Tablespoon olive oil
- ½ bell pepper, chopped
- 1 medium yellow onion, chopped
- 4 Tablespoons ketchup
- 4 Tablespoons molasses (or ¼ cup packed brown sugar)
- 1 teaspoon chili powder
- 1 teaspoon Dijon mustard
- 4 bacon slices
- Saute chopped bell pepper and onion in olive oil until onion is softened and wilted (5-10 minutes).
- Meanwhile, strain most of the liquid from beans, and add to prepared 8" - 9" baking dish.
- Add pepper and onion saute when cooked.
- Add all other ingredients except bacon slices. Stir well.
- Place raw bacon strips across the top of bean mixture.
- Bake (uncovered) at 350 degrees for 45 minutes to an hour - until bacon is brown.and most of the liquid has cooked down.
So…how do you like baked beans? With bell pepper, or without?