Spicy Baked Beans with Bacon (Simply the BEST!)

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Spicy Baked Beans with Bacon is one of my favorite side dishes, blending a rich brown sugar sauce with spicy jalapeño pepper and baked beans. My tastebuds are tap dancing just thinking about it! Top that gooey beanie goodness with a layer of crispy bacon and “Oh My Word!” It is a decadent side dish, so dieters beware!

I have been making this recipe for many many years! It always gets rave reviews and I never have leftovers. It makes a huge batch of beans, which means Spicy Baked Beans with Bacon is the perfect side dish for parties and dinners. These beans guarantee you’ll be the hit of the barbecue!

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Favorite Side Dish Recipes

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How to make Spicy Baked Beans with Bacon

This recipe comes together fairly simply, with a minor amount of chopping and a touch of sautéing. The ingredients are rich and spicy, ensuring the most flavorful baked beans. For more zest, try using a red onion in place of the yellow.

Equipment List

• Cutting Board – used for chopping vegetables
• Sauté Pan – used for sautéing vegetables (I prefer stainless steel)
• Large Rectangular Baking Dish – used to bake spicy baked beans

Ingredient List

• Meat – bacon
• Vegetables – yellow onion, jalapeño diced
• Beans – any variety you choose (I use Bush’s Homestyle)
• Sauce – brown sugar, garlic powder, Worcestershire sauce, mustard, ketchup, pepper, molasses

Recipe Preparation

• Preheat oven to 375 degrees. Spray a large rectangular casserole dish with non-stick cooking spray. This will make cleaning much easier. This is a “stuck-on” grease dish that can be hard to clean without a little help.

• Peel and chop the onion. I chose a small onion because I am using baked beans that already have onion blended in. The size of the If you choose another baked bean option, feel free to use a larger onion.
• Seed and finely dice the jalapeño. This next step is always important when cooking with peppers. Taste that pepper! Jalapeños vary in heat due to many various reasons. If you are not sure how hot your pepper is, then you won’t know what affect it will have on your dish. The pepper I chose was Muy Caliente! I decided to use only half of the pepper as to not overwhelm the dish.

• Sauté onions and jalapeño together in about 1 tablespoon olive oil. You are not trying to “cook” the veggies. Heat them only until they start to sizzle and become fragrant. They’ll cook in the oven when mixed into the beans.
• Drain canned beans to remove excess liquid. This step is important so that you don’t end up with bean soup! Once beans are well drained, place them in the casserole dish.
• Add remaining ingredients to the beans, except for the bacon. Stir until well combined.

• Cut bacon into 1-inch pieces. Trust me, this is pure genius! No more fighting over strips of bacon at the picnic. By cutting the bacon into bite-sized pieces, there is a little piece of heaven in each helping.

• Line the bacon pieces over the entire bean mixture. “Pinch” the bacon to form a tent shape so that more will fit into the dish. You can’t have too much bacon, right? The bacon will shrink during baking.
• Cover your casserole dish with aluminum foil. Place in preheated oven and bake for 1 hour. Remove foil, and broil on high for about 5 to 10 minutes to get that bacon crispy!