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Million Dollar Baked Beans

This hearty recipe transforms canned baked beans into a rich, flavorful side dish or main course. It starts by browning thick-cut bacon, ground pork, and sautéing onions and bell peppers. These are then combined with canned baked beans and a robust sauce featuring ketchup, brown sugar, Dijon mustard, molasses, Worcestershire, and cider vinegar. The mixture is baked until bubbly and thickened, offering a perfect blend of sweet, savory, and tangy notes, ideal for gatherings or a satisfying meal.
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Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3792.9 kcal

Equipment

  • 1 Dutch oven or large oven-safe pot For browning meats and baking
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups and Spoons
  • 1 Heat-Resistant Spatula or Wooden Spoon

Ingredients
  

Main

  • Cooking spray
  • 10 ounces thick cut bacon cut in 1-inch pieces
  • 8 ounces bulk ground pork
  • 1 medium onion chopped (1 cup)
  • 1 medium bell pepper chopped (1 cup)
  • 2 28-ounce cans baked beans
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon cider vinegar

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a large oven-safe pot or Dutch oven with cooking spray.
  • In the prepared pot, cook the bacon pieces over medium-high heat until they are crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot, and set the crispy bacon aside.
  • Add the bulk ground pork to the pot with the bacon fat. Cook, breaking it up with a spoon, until it is thoroughly browned. Drain any excess fat, leaving about 1-2 tablespoons in the pot.
  • Add the chopped onion and bell pepper to the pot. Cook them until softened, approximately 5-7 minutes, making sure to scrape up any browned bits from the bottom of the pot.
  • Stir in the two cans of baked beans, ketchup, brown sugar, Dijon mustard, molasses, Worcestershire sauce, and cider vinegar. Mix all ingredients thoroughly until well combined.
  • Bring the bean mixture to a gentle simmer over medium heat, then remove the pot from the heat.
  • Stir most of the cooked crispy bacon into the bean mixture, reserving a small amount for garnish if desired.
  • Cover the pot and transfer it to the preheated oven. Bake for 60 minutes, or until the beans are hot, bubbly, and the sauce has thickened to your preferred consistency.
  • Remove the pot from the oven and stir the beans gently. If reserved, sprinkle the remaining crispy bacon on top for garnish.
  • Allow the Million Dollar Baked Beans to stand for a few minutes before serving to let the flavors settle.

Notes

Achieving deep flavor begins with proper rendering of the bacon and thorough browning of the ground pork. Don't rush this step; allow the fond to develop, which will be deglazed by the vegetables. Ensure the aromatics (onion, bell pepper) are softened and slightly caramelized for a robust base. The sauce balance is crucial; taste and adjust sweetness (brown sugar, molasses) and tang (cider vinegar) to your preference before baking. For an extra layer of complexity, consider adding a smoked paprika or a dash of liquid smoke. If you prefer a less sweet bean, reduce the brown sugar slightly. Cook until bubbly and thickened, allowing flavors to meld fully. For presentation, a sprinkle of fresh chopped parsley after baking adds a vibrant touch.