Prep 20 mins
Cook 1 hr
I hate to fry bacon because I usually only need a few strips for a recipe then I'm left with all that bacon. So I usually don't use it. I created these baked beans without bacon, using french-fried onions. They give it that good smoky flavor without the hassle of cooking the bacon. Hope you like them!
- 3 (16 ounce) cans pork and beans, drained just a little bit
- 2 tablespoons butter
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, crushed and chopped
- 1 jalapeno, seeded and chopped
- 1 cup French-fried onions, divided
- 1⁄4 cup ketchup, pref. Heinz
- 1 tablespoon prepared yellow mustard
- 1 teaspoon pure maple syrup
- 1⁄8 teaspoon Lawry's Seasoned Salt
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon cayenne (ground red pepper)
- 2 tablespoons pickle juice, divided (dill pickle juice)
- 2 teaspoons dark brown sugar, divided
- Preheat oven to 350 degrees F.
- Put the pork and beans into a covered 1 1/2 quart casserole dish.
- In a medium skillet; melt the butter on medium heat and saute your green pepper, garlic, and jalapeno until soft. (about 6 minutes).
- Allow pepper mix to cool just a bit in a bowl then stir the pepper mix into your beans.
- In a medium bowl; mix the ketchup, mustard, maple syrup, Lawry's, pepper, cayenne, 1 TBSP of the dill pickle juice, and 1 tsp of the brown sugar.
- Mix the ketchup mix into your beans then mix 1/2 cup of your french-fried onions into the beans.
- Mix the other 1/2 cup of your french-fried onions with your other tsp brown sugar and your other TBSP dill pickle juice then sprinkle that over the top of your beans.
- Cover and bake the beans for 1 hour.
I made this to bring to a 4th of July gathering and everyone complemented the recipe. This will be a keeper for my household.