baked bean casserole

Pork

Baked Bean Casserole

This tangy, quick and easy baked bean casserole is a great alternative to the sugary canned beans you see on grocery store shelves. These beans are well balanced and can feature your favorite barbecue sauce.

Ingredients

4 center-cut bacon slices, chopped
1 cup chopped yellow onion
¾ cup barbecue sauce
½ cup low-sodium ketchup
2 tablespoons yellow mustard
2 tablespoons worcestershire sauce
1 tablespoon dill pickle juice
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 (15-ounce) cans no-salt-added navy or great northern beans, rinsed

Directions

Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray.
Heat a large skillet over medium heat; add bacon and cook, stirring often, until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
Add onion to the drippings in the pan; cook over medium heat, stirring occasionally, until softened, about 4 minutes. Stir in barbecue sauce, ketchup, mustard, Worcestershire, pickle juice, garlic powder and paprika; bring to a simmer. Stir in beans until well combined.
Transfer the mixture to the prepared baking dish; sprinkle with bacon. Bake until bubbly and thickened, 20 to 25 minutes. Serve hot or at room temperature.