Southern Skillet Baked Beans
I found this recipe online. Over the years, I've modified it a little but it's easy and it tastes great! It’s a great side dish that has received many compliments. It takes about 1 1/2 hours to make and serves 10-12.
10 bacon slices
1 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
5 (15-ounce) cans pork&beans in tomato sauce, drained
1/2 cup ketchup
1/2 cup BBQ sauce
1/4 cup apple cider vinegar
1 Tablespoon Worcestershire sauce
1/3 cup firmly packed brown sugar
1 teaspoon dry mustard
1 Tablespoon American Honey Liqueur (or Bourbon)
1/2 cup sorghum syrup
- 1. Preheat oven to 350 degrees F.
- 2. Cut 7 of the bacon strips in half and cook in a large cast-iron skillet over medium-low heat until most of the fat has rendered out but the bacon has not started to brown, about 6 to 8 minutes. Remove from the pan and drain on a layer of paper towels.
- 3. Dice the remaining 3 bacon strips into 1 inch sections, increase the heat to medium, and cook the diced bacon, stirring often, until browned and crisp, about 5 minutes.
- 4. Add the onion, salt, and pepper and sauté with bacon for 7 minutes or until tender. Turn heat to low. Add in drained pork&beans and all remaining ingredients. Stir to mix completely and let mixture come to a simmer. Top bean mixture with partially cooked bacon halves.
- 5. Place skillet in oven and bake at 350° for 50-60 minutes or until bubbly and bacon on top is crisp.
- 6. Remove from oven and allow to cool slightly before serving.