For Father’s Day last year, my husband made a point to ask for one thing. Which is odd in the first place because he doesn’t usually ask for anything at all. Sometimes I have to pester and pester him, trying to come up with gift ideas. But for this Father’s Day, he had one idea ready to go. All that he wanted for a gift was a dish of these Spicy Baked Beans with Bacon. I remember laughing at this at first, but I get it. I really get it. These beans are insanely delicious. Insanely.
Even as I’m sitting here, typing up this post, I’m thinking “Oh gosh these sound so good. I NEED to make these.” So you better believe that I am making these today. And side note: Every single time that I have brought these beans to a party, they’re a hit. Every. Single. Time.
It was a few years ago that I stumbled onto this bean recipe from the blogger The Chunky Chef. They looked and sounded good. I had no idea that it would instantly become my go-to baked bean recipe for the rest of time.
A Few FYIs
These Spicy Baked Beans with Bacon take a little time to prepare (2-3 hours). But I promise you that they are worth every minute of your time. Now as far as the heat for these beans goes- I’d say the heat level is about medium. How much heat you want the beans to have is totally customizable. If you want just a mild heat, use less jalapeños (and leave the seeds out). If you want the beans more spicy, use up to 3-4 jalapeños, leaving some of the seeds in.
Let me show you how I made these Spicy Baked Beans with Bacon 👇🏻
Preheat your oven to 325 degrees and spray a 13×9” baking dish with non-stick spray.
In an extra large (high-walled) skillet, over medium-high heat, add 10 pieces of chopped bacon.
Cook the bacon until it’s crispy. Leaving the bacon grease in the skillet, remove the crispy bacon pieces to a plate lined with paper towels to absorb the extra grease. Set aside.
In that same skillet, with the bacon grease in it, (over medium-high heat) add 1 chopped sweet onion and 2-3 finely diced jalapeños.
Customize your heat. For a more mild heat, add 2 finely diced jalapeños and leave the seeds out. For spicier beans, add 3-4 jalapeños and include some of the seeds.
Cook until the onion and jalapeños are soft (about 3-5 minutes). Then add 3 cloves of finely diced garlic, cooking until fragrant (about 1 minute).
Now add a 54 oz can of pork and beans (undrained). Stir well to incorporate.
And now add the rest of the cast. Add 1/4 cup ketchup, 1/4 cup molasses, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tsp dried mustard, 1/2 tsp black pepper, 1/2 tsp cayenne pepper, and 2 tbsp chopped fresh parsley (didn’t make the picture).
Oh and also add 1/2 of the bacon pieces back to the skillet.
Stir until everything is well combined. Let it cook on the stove for a few minutes to come together.
Carefully pour the beans into your prepared baking dish.
Cook for 2-3 hours. Your cooking time will depend on how thick you like your beans. I prefer my beans on the thicker end, so I pull mine out more towards the 3 hour mark. I would also recommend stirring the beans once or twice while cooking. A little oil may pool at the top. Don’t worry, it will cook off.
When your beans are about done to your liking, top with the other half of the bacon pieces. Pop the dish back in for a little bit to heat the bacon through.
When done, you can top with bacon with some jalapeño slices and some more chopped parsley (or cilantro).
Let the beans cool a little before serving.
Enjoy!!
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This recipe is slightly adapted from The Chunky Chef. Here is a link to her original recipe.
https://www.thechunkychef.com/spicy-baked-beans-with-bacon/
Spicy Baked Beans with Bacon
Ingredients
- 10 Slices Bacon, chopped
- 1 Sweet Onion, chopped
- 2-3 Jalapeños, diced + more for serving (if desired)
- 3 Garlic Cloves, finely minced
- 54 Oz Can of Pork and Beans (undrained)
- 1/4 Cup Ketchup
- 1/4 Cup Molasses
- 1/2 Cup Brown Sugar (packed)
- 1/4 Cup Apple Cider Vinegar
- 2 Tsp Dried Mustard
- 1/2 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1/4 Cup Chopped Fresh Parsley, divided
Instructions
- Preheat oven to 325 degrees. Spray a 13×9” baking dish with non-stick spray and set aside.
- In a large pot (or high-walled skillet), add the chopped bacon pieces over medium-high heat. Cook, stirring often, until the bacon pieces are crispy. Remove the bacon pieces to a plate lined with paper towels, leaving the bacon grease in the pot.
- Add the onion and jalapeño to the bacon grease and cook over medium-high heat until they are soft, about 3-5 minutes. Then add the garlic and cook until fragrant, about 1 minute.
- Add the can of pork and beans and still well to incorporate. Then add the ketchup, molasses, brown sugar, apple cider vinegar, dried mustard, black pepper, cayenne pepper, TWO tablespoons chopped fresh parsley, and HALF of the bacon pieces. Stir well.
- Let the bean mixture cook for a few minutes to come together. Then carefully pour the beans into the prepared baking dish.
- Cook in the oven for 2-3 hours. Your cooking time will depend on how thick you like your beans. I prefer mine on the thicker side, so I pulled mine at about 3 hours. Stir once or twice while the beans are cooking (oil may pool a little at the top, don’t worry it will mostly cook off).
- When the beans are almost done to your liking, stir the beans and then sprinkle the remaining bacon pieces over the top to heat through.
- Once the beans are done to your liking, remove from the oven. Top with the remaining chopped parsley and some jalapeño slices (if desired). Let the beans cool before serving. Enjoy!!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.