Summer Side Series is back!

First up, just in time for your Fourth of July BBQ — Baked Beans!

These Baked Beans are so good that they've won four BBQ competitions! Of course, they're that good because there's bacon in them—and everybody knows that everything is better with bacon! Sweet with just a touch of heat, these beans will surely be a big hit!

Best Baked Beans!

Ingredients:

1/2 lb. bacon chopped

1/2 yellow onion chopped

1 red bell pepper chopped

1 clove garlic minced

1 can 15oz. pinto beans

(drained & rinsed)

1 can 15oz. butter beans

(drained & rinsed)

1 can 15oz. kidney beans

(drained & rinsed)

1 can 15oz. baked beans

3/4 cup ketchup

1/4 cup molasses

1 tsp. hot sauce (I use Tabasco)

2/3 cup packed brown sugar

1/2 tsp. coarse ground black pepper

1 tbsp. Worcestershire sauce

1 tbsp. dry yellow mustard

Instructions:

1. Preheat oven to 375 degrees.

2. Cook the bacon in a large cast iron skillet ( love my Lodge!) over medium-high heat.

3. Remove the bacon and allow it to cool.

4. Drain half the fat, then add the onion to the skillet and cook for 5 to 7 minutes or until it begins to caramelize.

5. Add the garlic and bell pepper and cook for an additional 30 seconds, stirring well.

6. In a large mixing bowl, add the bacon, onion, garlic, and the rest of the ingredients and mix well. 7. Pour the mixture back into the cast iron skillet and bake covered in foil for one hour, then uncover and bake an additional 10 minutes.

Note: I always double this recipe because there's never enough, and leftovers are great. If there's too much to fit into the cast iron skillet, pour the mixture into a 9x13" baking pan instead. I am taking these to a BBQ on the fourth and plan to put them in a crock pot; this way, they will stay warm.

Try different variations of this recipe by switching the variety of beans,

or by adding a can of chopped tomatoes or some jalapenos to make it extra "zippy" ;)

However you do this one, I know that you will enjoy it!

Stay tuned for more amazing Summer Side recipes ....

Published by Jennifer Tipton / This post may contain affiliate links.