FIRECRACKER BAKED BEANS
Firecracker Baked Beans are bold, sweet, and spicy—perfect for patriotic cookouts and summer BBQs. Loaded with smoky bacon, brown sugar, and a kick of hot sauce, they’re a flavorful twist on the classic side dish.
Ingredients
- 4 slices bacon chopped
- ½ cup chopped onion
- 2 garlic cloves minced
- 2 15 oz cans navy beans or pork and beans, drained slightly
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce more or less to taste
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C).
Cook Bacon:
- In a skillet, cook chopped bacon until crispy. Remove and set aside. Discard excess fat, leaving about 1 tablespoon in the pan.
Sauté Aromatics:
- Add chopped onion to the skillet and cook for 3–4 minutes until soft. Add garlic and cook for 1 minute more.
Mix Beans:
- In a large bowl, combine cooked onions and garlic with beans, ketchup, brown sugar, molasses, mustard, vinegar, hot sauce, and paprika. Stir in bacon. Season with salt and pepper.
Bake:
- Pour the mixture into a greased 8x8-inch baking dish. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 15 minutes until bubbly and thick.
Serve:
- Let cool slightly before serving. Garnish with extra bacon or chopped parsley if desired.
Notes
- Heat Level: Adjust hot sauce to your spice preference. Add diced jalapeños for extra fire.
- Make Ahead: Prepare the day before and reheat before serving.
- Vegetarian Option: Omit bacon and use a splash of liquid smoke for flavour.
- Serving Idea: Pair with grilled burgers, ribs, or cornbread for a hearty BBQ plate.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.