Baked Beans

We’ve combined pineapple, bacon and maple syrup to make these Baked Beans extraordinary and a hit at your next campfire cookout or back yard BBQ.

Baked Beans

As they cook, beans absorb flavour so adding aromatics and flavour enhancers to your sauce will surely make your beans one tasty bite.

We make a batch of these beans over the campfire when we meet up with friends for our annual camp out. Like many dishes they tend to taste better the next day served with eggs for breakfast, beside hot dogs for lunch or next to a burger or beef on a bun for dinner.

A Baked Beans Experience like no other

Since my mom wasn’t a good cook, my first real experience with baked beans was from an old boyfriend’s mom, while we were camping for the weekend at their summer cabin. His mom cooked up a big batch of home made beans for our farewell barbecue (we were moving to Vancouver and the boys off to College).

I am pretty sure I still have her recipe since she wrote it out for me all those years ago. Best first baked bean experience ever.

You can add many flavours to your beans, cook them from dried, slow cook them and even these days Instant Pot your beans. We’ve found this recipe is easy to assemble and very popular with our camping families.

This recipe makes enough for a potluck or crowd. Half the recipe if you are making it for 6 or less people. Leftovers taste great the next day.

If you like these baked beans, you might enjoy:

• Smoky White Beans
• Salsa Baked Beans

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Baked Beans

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Course: dinner, lunch, side

Servings: 12

Author: Wanda Baker

Ingredients

• 1/2 package bacon
• 2 cans baked beans 1.36L
• 1 can pineapple tidbits
• 1 cup BBQ sauce your favourite
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tsp maple syrup
• salt

Instructions

• Cook bacon in a dutch oven or heavy bottom pot over medium heat until cooked through. Do not cook until crispy as they will continue to cook with the beans. Rough chop and set aside.
• Drain half of the bacon fat into a jar for later use and keep the rest in your pot.
• Pour both cans of beans in the pot. Add pineapple tidbits and stir.
• In a small bowl mix together BBQ sauce, apple cider vinegar, dijon mustard and maple syrup. Add a small pinch of salt. Stir in BBQ mixture and bacon.
• Bring beans to a boil then reduce to low simmer stirring regularly. Let cook 30-60 minutes and sit 15 minutes before serving. They will thicken as they sit.