Sweet And Sour Baked Beans(10 To 12 Servings)
Sweet and tangy baked beans with bacon and onions, perfect for family gatherings or potlucks, offering rich flavors and hearty comfort in every bite.
Ingredients
Instructions
- In a wide frying pan, cook bacon over medium heat until crisp. Remove, drain, crumble and set aside.
- Discard all but 1/4 cup of bacon drippings.
- Add sliced onions to the drippings, separating into rings. Stir in brown sugar, dry mustard, and vinegar.
- Cook over medium heat, stirring occasionally, until juices are reduced by half, about 10 minutes.
- Drain butter beans, kidney beans, and one can of pork and beans.
- Combine drained beans with the undrained can of pork and beans in a 3 to 3 1/2-quart casserole dish.
- Add the onion-vinegar mixture and bacon to the beans. Stir gently until blended.
- Cover and bake in a 350°F oven until hot and bubbly, about 1 1/4 to 1 1/2 hours.
Tips & Substitutions
For a smokier flavor, consider adding a teaspoon of smoked paprika or a dash of liquid smoke to the onion-vinegar mixture. If you prefer a vegetarian version, substitute bacon with smoked tempeh or omit it altogether. You can also experiment with different types of beans, such as pinto or black beans, to customize the dish to your taste.
Serving Suggestions
These Sweet and Sour Baked Beans are perfect for outdoor barbecues or potluck gatherings. They pair beautifully with grilled meats, cornbread, or a fresh green salad. For a complete meal, serve alongside dishes like Bud'S Sloppy Joe'S or Oven Omelet(For Company Brunch) to balance the flavors and textures.
Storage & Reheating
Leftover baked beans can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the beans in a saucepan over medium heat, stirring occasionally until heated through. You can also microwave them in a covered dish, stirring halfway through for even warming. If the beans appear too thick, add a splash of water or broth.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Baked Beans(10 To 12 Servings) contains roughly 471 calories, with 9g protein, 57g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Sweet and Sour Baked Beans ahead of time?
Yes, you can prepare the dish a day in advance. Simply follow the recipe up to the baking step, cover the casserole dish, and refrigerate. When you're ready to serve, bake directly from the fridge, adding a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of bacon?
If you're looking for a bacon substitute, try using turkey bacon for a lighter option, or smoked tempeh for a plant-based alternative. You can also add a few drops of liquid smoke to the onion mixture for a smoky flavor without the meat.
Can I freeze these baked beans?
Yes, Sweet and Sour Baked Beans freeze well. Allow them to cool completely, then transfer to a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or on the stovetop until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).