Cowboy Baked Beans with Bacon

Rate this recipe

45 MINS

12 servings

Cowboy Baked Beans with Bacon

45 MINS | 12 servings

Ingredients:

1 lb. Hatfield® Bacon, diced
1 medium Vidalia onion, peeled & chopped
2 cloves fresh garlic, peeled & minced
½ jalapeno, seeded and chopped
2 cans (16oz) baked beans
1 can kidney beans
1 can black beans
1 can pinto beans
1 can cannellini beans
1 cup BBQ sauce
½ cup dark brown sugar
¼ cup molasses
2 Tbsp. Worcestershire sauce
2 Tbsp. whole grain mustard
1 Tbsp. Dijon mustard
Salt and pepper, to taste

Preparation:

Place bacon in a large, Dutch oven pot over medium-high heat. Cook until crisp, remove bacon and set aside.
Drain grease from pot, reserving ¼ cup. Return to heat add onion, garlic and jalapeno and cook until onions become translucent.
Reduce heat to medium.
Drain and rinse the kidney, black, pinto and cannellini beans and add to the pot with the baked beans. Add remaining ingredients including the bacon, stir well.
Let simmer for 30 – 45 minutes. Taste, add salt and pepper if needed.

Recipe created by Hatfield’s executive chef, Chef Jen.