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scooping baked beans with black spoon from white casserole dish

Thick and Rich Smoky Sweet Baked Beans

Topped with a blanket of caramelized bacon, these Thick and Rich Smoky Sweet Baked Beans are the hit of any party or cookout!
Print Recipe
CourseSide Dish
CuisineAmerican
Keywordbaked beans, Gluten Free
Prep Time10 minutes
Cook Time3 hours
Servings15 servings
AuthorKim

Ingredients

  • 5 15-oz cans pork and beans such as Van Camp's
  • ¾ cup (180 g) ketchup
  • ½ cup (140 g) molasses
  • 3 tbsp yellow mustard
  • ⅓ cup (67 g) light brown sugar
  • 1 tbsp smoked paprika
  • ½ tsp chipotle chili powder regular chili powder may be substituted
  • 2 tbsp barbeque sauce homemade or store bought
  • ½ lb thick cut bacon, sliced into 2 inch slices

Instructions

  • Preheat oven to 325° F.
  • Place all ingredients except half of the bacon in a large bowl and stir well to combine.
  • Pour into greased 9 by 13-inch (or similar) casserole dish. Top with the rest of the bacon in rows in a single layer.
  • Place casserole dish on larger baking sheet to catch any drips. Bake for 3 hours, or until bacon is caramelized and beans are bubbly and thick. Serve immediately.
  • Leftovers can be kept in the fridge for 3-4 days and reheated in a 325° oven for 10-15 minutes. Beans can be assembled, covered and refrigerated one day before baking and serving. Remove cover before baking.