Mark Little's Baked Beans
Recipe from Mark Little, a co-owner of Bib's Downtown, who sometimes adds sliced hot dogs to this recipe, taking Beanee Weenee over the top. Rich and hearty, a thick stew of sweet, salty, savory and spicy ingredients that fires on all cylinders, wakes up your tastebuds and keeps you warm. "A pot of beans in the oven" by Michael Hastings, Winston-Salem Journal: November 7, 2012.
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- 1 pound(s) ground chuck
- 1 pound(s) bacon, divided use (1/2 pound diced)
- 1 large onion, diced
- 1/2 green bell pepper, seeded and diced
- 1 large jalapeno pepper, seeded and diced
- 3/4 cup(s) packed light brown sugar
- 2 tablespoon(s) dark molasses
- 1 cup(s) ketchup
- 1/4 cup(s) prepared yellow mustard
- 1 teaspoon(s) black pepper
- 1/2 teaspoon(s) chili powder
- 2 16-ounce can(s) original Bush's Baked Beans, undrained
- 1 16-ounce can(s) dark kidney beans, rinsed and drained
- 1 16-ounce can(s) Northern beans, rinsed and drained
- 1. Heat oven to 350 degrees. In a skillet, brown chuck and 1/2 pound diced bacon, stirring to break up clumps. Drain excess fat and add onions and both peppers; cook, stirring until onions are translucent.
- 2. In a bowl, mix brown sugar, molasses, ketchup, mustard, black pepper and chili powder. Pour into meat mixture. Stir and heat thoroughly.
- 3. Stir all of the beans into skillet. Pour into a 2 1/2-quart baking dish. Lay remaining 1/2 pound bacon slices across the top in a single layer. Cover and bake 30 minutes.
- 4. Uncover and bake additional 30 minutes, or until bacon starts to curl up and brown.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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