Spicy Baked Beans 

These spicy baked beans are so easy to make and really delicious. I like to make a big batch of them to take with us when we go camping. You can easily heat them up over a campfire and everyone loves them.

These spicy baked beans are loosely based on Trisha Yearwood’s baked bean casserole. The main differences between Tricia Yearwood’s baked beans version and my version is I have reduced the amount of molasses and brown sugar and I added jalapenos. I do not care to have baked beans that sweet and I like all my food to be a little spicy. So if you are looking for a little more spice and fewer calories, you will love this recipe.

Spicy Baked Beans Recipe

Ingredients:

• • 1 pound bacon

• • 1 large sweet onion, finely chopped

• • 2 28-ounce cans Pork and Beans

• • 1/3 cup dark molasses

• • 1/8 cup light brown sugar, packed

• • 2 tablespoons yellow mustard
  • 2 jalapeños, seeded and chopped

Directions:

Preheat the oven to 350 degrees.

Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.

Add the onion and jalapeño to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.

Pour the beans into a 3-quart casserole and bake, uncovered, for 45 minutes.

Serve as a side dish or as a main course.

Turn them into an entire meal!

My kids like hot dogs cut up and added to them for lunch! If you are thinking that this sounds disgusting, I urge you to try it because it’s straight-up good and it makes for a super cheap meal. If you have teens as I do, you will appreciate a cheap meal that fills them up.

If you want them to be more like the Pioneer Woman’s baked beans leave out the jalapenos and use green bell pepper instead.