Baked beans have always been a staple at cookouts, but when I want to take things up a notch, I make this version with smoky bacon and sautéed peppers. It’s sweet, tangy, and has just the right amount of heat—perfect for pairing with anything fresh off the grill.
There’s so much flavor in this classic casserole. Why eat plain canned beans when you can really jazz them up? And everyone loves this dish. It’s perfect with anything off the grill, or in the dead of winter when you need something hot and comforting.
This Baked Beans Casserole is easy to throw together, and the flavor payoff is huge. Whether you’re bringing it to a potluck or serving it alongside ribs or burgers, these baked beans are guaranteed to steal the show.
Ingredients
- Baked beans – You can use any kind of baked beans. Don’t worry about getting a fancy flavor because you’ll be adding more flavor to the dish.
- Bacon – I use regular sliced bacon. There’s no need to use thick-cut.
- Onion – I cook with yellow aka brown onions but any kind of onion will work in this recipe.
- Green bell pepper – You can even add jalapeno if you want a bit of a kick.
- Ketchup – Yes, ok, there’s ketchup in this dish. It’s a terrific ingredient, but you could also sub in plain tomato sauce.
- Brown sugar – You can easily cut the sugar in half if you want to use less sugar.
- Dijon mustard
- Worcestershire sauce
- Apple cider vinegar
- Garlic powder
- Smoked paprika – Use spicy smoked paprika if you like a kick!
- Chipotle powder – I love chipotle powder but a little goes a long way. You can always add more.
- Black pepper
How to Make Baked Beans Casserole
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the bacon in a skillet until crispy. Crumble and set aside. Remove all but about 2 tablespoons of bacon fat from the skillet.
- Sauté the onion and bell pepper in the remaining bacon grease for about 5 minutes, or until the onions are softened.
- Mix the baked beans, cooked bacon, sautéed vegetables, and all remaining ingredients in a large bowl until well combined.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread evenly.
- Bake uncovered for 40–45 minutes, or until bubbly and slightly thickened.
- Serve warm and enjoy!
step by step process
Chef Jenn’s Tips
- Want deeper flavor? Bake the beans a day ahead and reheat before serving—they taste even better the next day.
- Swap green bell pepper for red or yellow for a sweeter twist.
- Don’t skip the chipotle powder—it adds a smoky kick that really sets this dish apart.
- If you’re short on time, use pre-cooked bacon and sauté the veggies in butter or olive oil.
Make It A Meal
These beans are a perfect match for BBQ ribs, burgers, hot dogs, or grilled sausages. Round out the plate with a scoop of creamy coleslaw or a slice of buttery cornbread for the ultimate backyard comfort meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving. These beans also freeze well—just cool completely before freezing and thaw overnight in the fridge.
Baked Bean Casserole
Add Preferred SourceIngredients
- 15 ounces baked beans 2 cans
- 6 slices bacon cooked and crumbled
- 1/2 cup onion finely chopped
- 1/2 cup green bell pepper finely chopped
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the bacon in a skillet until crispy. Crumble and set aside. Remove all but about 2 tablespoons of bacon fat from the skillet.
- Sauté the onion and bell pepper in the remaining bacon grease for about 5 minutes, or until the onions are softened.
- Mix the baked beans, cooked bacon, sautéed vegetables, and all remaining ingredients in a large bowl until well combined.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread evenly.
- Bake uncovered for 40–45 minutes, or until bubbly and slightly thickened.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- Want deeper flavor? Bake the beans a day ahead and reheat before serving—they taste even better the next day.
- Swap green bell pepper for red or yellow for a sweeter twist.
- Don’t skip the chipotle powder—it adds a smoky kick that really sets this dish apart.
- If you’re short on time, use pre-cooked bacon and sauté the veggies in butter or olive oil.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.