Bacon-and-Salsa Baked Beans
Sweet, salty, and tangy. What more could you ask of baked beans?
Servings and Ingredients
|½ lbs. Hy-Vee thick-cut bacon|
|1 yellow onion, chopped|
|½ c. chopped green bell pepper|
|2 clove(s) garlic, minced|
|1 (20.5 oz) can Campbell's chunky baked beans|
|1 c. Pace Picante Thick & Chunky medium salsa|
|¼ c. Hy-Vee barbecue sauce|
|¼ c. packed Hy-Vee brown sugar|
|1 tbsp. Hy-Vee spicy brown mustard|
|1 tbsp. Hy-Vee cider vinegar|
- Preheat oven to 350 degrees.
- In a large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels; reserve 2 tablespoons drippings in skillet.
- Add onion, pepper and garlic to drippings in pan. Saute for 5 minutes or until fragrant. Stir in beans, salsa, barbecue sauce, brown sugar, mustard and vinegar.
- Transfer bean mixture to a 1-quart casserole dish. Cut bacon into large chunks; arrange on top of beans. Bake, uncovered, for 1 hour or until beans are bubbly and sauce is thickened.
310 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 1130mg
- Total Carbohydrates: 31g
- Protein: 14g
Vitamin A 2%
Vitamin C 15%
Hy-Vee Seasons Summer Grilling Guide 2015.