Sweet and Tangy Baked Beans

Sweet and Tangy Baked Beans

from realsimple.com
Side Dish
60 min
4 servings

These baked beans are ready in just 30 minutes, which makes them perfect for an impromptu summer shindig. Pineapple is the surprise ingredient that adds sweetness and flavor.

Ingredients

  • 5slices bacon
  • 1yellow onion, chopped (about 2 cups)
  • 1 teaspoonkosher salt
  • 50 teaspoon crushed red pepper (optional)
  • 25 teaspoon freshly ground black pepper
  • 315.5-oz. cans pinto beans, rinsed and drained
  • 1 ½ cupsbarbecue sauce
  • 1 ½ cups1/2-in. chunks fresh pineapple (about 10 oz.)
  • 1 ½ tablespoonswhole-grain mustard
  • 1 ½ tablespoonslight brown sugar
  • 1 tablespoonapple cider vinegar
  • 25 cup loosely packed fresh cilantro leaves, finely chopped

Directions

  1. 1

    Cook the bacon: Preheat oven to 350°F. Heat a large ovenproof skillet over medium. Add bacon; cook until crisp, about 4 minutes per side. Transfer to a towel-lined plate. Let cool, then coarsely chop.

  2. 2

    Stir ingredients together in a skillet: Drain bacon drippings, reserving 2 tablespoons in skillet. Add onion to skillet; cook over medium, stirring often, until softened, about 5 minutes. Add salt, crushed red pepper (if using), and black pepper. Cook, stirring constantly, for 1 minute. Stir in chopped bacon, beans, barbecue sauce, pineapple, mustard, and sugar.

  3. 3

    Bake: Cover skillet with a lid or aluminum foil. Bake until thickened and bubbly, about 30 minutes. Stir in vinegar. Let cool for 5 to 10 minutes. Sprinkle with cilantro.