Sweet and Tangy Baked Beans
From McGough's Recipes
Prep | Cook | Total | Servings |
---|---|---|---|
25 Min | 35 Min | 1 Hr | 4 |
Ingredients
- 5 slices bacon
- 1 yellow onion, chopped (about 2 cups)
- 1 teaspoon kosher salt
- .50 teaspoon crushed red pepper (optional)
- ¼ teaspoon freshly ground black pepper
- 3 15.5-oz. cans pinto beans, rinsed and drained
- 1.50 cups barbecue sauce
- 1.50 cups 1/2-in. chunks fresh pineapple (about 10 oz.)
- 1.50 tablespoons whole-grain mustard
- 1.50 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- ¼ cup loosely packed fresh cilantro leaves, finely chopped
Directions
- 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.
- 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.
- 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.