Sweet and Spicy Baked Beans

5 from 2 votes

Great baked beans recipe for a summer barbecue!

Prep Time25

Cook Time55

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: baked beans, sweet and spicy

Servings: servings

6 slices bacon
1 large onion, diced
1 large green bell pepper, seeded and diced
⅓ cup packed brown sugar
1 to 2 tablespoons Dijon mustard
Three 16-ounce cans cannellini or navy beans, rinsed and drained
Two 16-ounce cans kidney beans, rinsed and drained
One 18-ounce bottle sweet and spicy barbecue sauce (I like the Sweet Baby Ray's brand)

Preheat the oven to 350℉. Spray a 9x13-inch pan (or similar casserole dish) with nonstick spray.
Cook the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan and set on a paper towel to drain. Remove all fat from the pan except for about 1 tablespoon of the bacon fat. Sauté the onions and bell pepper in the bacon fat until softened, 6 to 8 minutes.
In a large bowl, combine the onion/pepper, bacon, beans, brown sugar, Dijon, beans and barbecue sauce.
Bake, uncovered, for 45 minutes. Serve immediately, or keep covered until ready to serve.

Make these as spicy as you want. One tablespoon of Dijon will give it a little kick, and two tablespoons will give it more. It also depends on the spice-factor of the barbecue sauce you choose to use.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of bacon, Dijon, beans and barbecue sauce that are known to be GF.