Spicy Baked Beans
These easy Spicy Baked Beans are a zippy, flavorful take on the classic summer potluck dish.
Servings: 10
Calories: 380kcal
Ingredients
- 6 slices bacon
- 1 cup diced onion
- 1 teaspoon minced garlic
- 1 small green or red bell pepper diced
- 1 jalapeno pepper seeded as desired and diced
- 56 ounces Bush's Best Original Baked Beans, don't drain (2 (28 ounce) cans)
- 15 ounce can kidney beans drained
- 15 ounce can pinto beans, drained
- 1 cup ketchup
- 2 tablespoons mustard
- ⅓ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne or to taste
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Transfer the bacon to paper towels to drain, allow to cool and then crumble and set aside.
- Drain bacon grease from pot leaving just a scant amount. Place onion, garlic, bell pepper, and jalapeno pepper in the Dutch oven. Cook, stirring, until onion and peppers are tender. Return crumbled bacon to the Dutch oven. Mix in the Bush's Original Beans and the drained kidney and pinto beans. Stir in the ketchup, mustard, brown sugar, smoked paprika, chili powder, cumin, cayenne, salt, and pepper. Cover Dutch oven, and bake for one hour.
- Transfer any leftovers to a freezer container and freeze for up to 3 months.
Slow Cooker Method
- Instead of baking in the oven, transfer the mixture to your slow cooker and set to LOW. Cover and allow to cook for 3 to 5 hours.
Nutrition
Calories: 380kcal | Carbohydrates: 65g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 1470mg | Potassium: 929mg | Fiber: 14g | Sugar: 18g | Vitamin A: 1315IU | Vitamin C: 17.2mg | Calcium: 143mg | Iron: 4.8mg