Pioneer Woman Baked Beans Recipe

not every side dish has to be dainty. these baked beans? they’re loud. sweet, smoky, sticky, and honestly kinda addictive. you want something soft, warm, easy to eat when your gut’s not in the mood for crunch or spice? this hits. plus it keeps well. throw it in the oven and forget it for 2 hours. come back to syrupy magic.

beans come out glossy, thick — like they’ve been simmering for hours in something richer than what you actually put in. soft texture, melts down easy. onion and green pepper go tender, not chewy. bacon finishes on top — crisp, salty. the sauce? sweet from brown sugar, balanced with vinegar, mellowed by mustard. all soft on the stomach if you go easy on the spice and fat.

you don’t need much prep. just layering flavors. bake it slow and low. and yeah — it’s forgiving.

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Ingredients Needed:

• 8 slices bacon: halved. goes on top. crisps up as it bakes.
• 1 medium onion, chopped: softens into the sauce.
• 1/2 green pepper, chopped: adds subtle veg flavor. skip if you need low-FODMAP.
• 3 cans pork & beans (28 oz each): already cooked, just need flavor.
• 3/4 cup barbecue sauce: choose one without spice or additives.
• 1/2 cup brown sugar: sweetness, helps glaze form.
• 1/4 cup cider or distilled vinegar: cuts the sugar, adds tang.
• 2 tsp dry mustard or 2 tbsp dijon: depends what you have. both work.

How To Make Pioneer Woman Baked Beans:

Start the oven:
Set it to 325°F. Put the rack in the lower-middle slot. You want the heat even, not too close to the top.

Cook bacon just a bit:
Fry it in a pan until it gives off some fat — don’t let it get too crisp yet. Set aside on paper towels.

Sauté onion and pepper:
Toss them into the bacon fat. Cook until soft, about 5 mins. It should smell sweet, not raw.

Add the beans and stuff:
Stir in pork & beans, barbecue sauce, sugar, vinegar, mustard. Let it warm up and start to bubble gently.

Transfer and top with bacon:
Pour into a greased 13×9 baking dish. Lay bacon strips across the top. They’ll finish cooking in the oven.

Bake long and slow:
Uncovered, about 2 hours. It’ll thicken and bubble — sauce should look like pancake syrup.

Let it sit a bit:
Take it out, let it rest 10–15 mins. Sauce will thicken more as it cools.

Recipe Tips:

• use mild BBQ sauce if you’re avoiding spice
• let bacon finish cooking in oven — keeps it from burning early
• don’t stir once in the oven — bacon needs to stay up top
• skip green pepper if it’s hard on your digestion

How to Store & Reheat:

Room Temperature: cool before storing — don’t leave out more than 2 hours.
Fridge: airtight container, up to 5 days.
Freezer: portion and freeze up to 3 months. reheat in oven or microwave — add splash of water if dry.

Nutrition Facts (Approx. per serving):

• Calories: 390
• Sodium: 780mg
• Protein: 12g
• Fat: 14g
• Carbs: 56g
• Fibre: 8g
• Sugar: 21g

FAQs:

Can I make this vegetarian?
yep — use veggie baked beans and skip the bacon. still good.

Is it gluten-free?
check your BBQ sauce and mustard — they’re the only maybe.

Too sweet for my diet?
cut sugar to 1/4 cup and use unsweetened BBQ sauce. easy fix.

Can I use turkey bacon?
yeah, but bake time might need adjusting. keep an eye on it so it doesn’t dry out.

Will it thicken more as it cools?
yep. don’t panic if it looks loose out of the oven.