Dutch’s Wicked Baked Beans Recipe – The Ultimate BBQ Side Dish
If you’re looking for the perfect side dish to complement your next barbecue, look no further than Dutch’s Wicked Baked Beans. This bold, smoky, and slightly sweet dish takes traditional baked beans to the next level with crispy bacon, jalapeños, pineapple, and a rich, tangy sauce. Whether you’re smoking it low and slow or baking it in the oven, this recipe is sure to impress.
Why You’ll Love This Recipe
Dutch’s Wicked Baked Beans are packed with layers of flavor. The crispy bacon adds a savory depth, while the jalapeños bring a touch of heat that can be adjusted to your liking. The sweetness from the pineapple and brown sugar balances the spiciness, and the tangy kick from the ketchup and mustard rounds out the dish. When smoked, these beans absorb even more rich, smoky flavor, making them the ultimate barbecue side.
The secret to this Dutch’s Wicked Baked Beans recipe is its balance of flavors. The combination of sweet, smoky, and spicy elements gives these beans a bold taste that sets them apart from traditional baked beans. Whether you’re making them as a side for smoked ribs, pulled pork, or grilled chicken, these beans will hold their own. Plus, the optional ingredients like molasses and Worcestershire sauce allow you to tweak the flavor to your personal preference.
Jump to RecipeIngredients Breakdown
Each ingredient in Dutch’s Wicked Baked Beans plays an important role in creating the dish’s unique flavor profile:
- Bacon: Adds a crispy, salty, and smoky taste to the beans.
- Onion & Bell Pepper: These vegetables add sweetness and depth.
- Jalapeños: Provide a spicy kick. You can remove the seeds for a milder heat or leave them in for a bolder bite.
- Bush’s Baked Beans: A great base for this dish, allowing for easy preparation while still delivering great texture and taste.
- Pineapple Chunks: Adds natural sweetness and a subtle tartness that balances the richness of the beans.
- Brown Sugar: Enhances the sweetness and caramelizes beautifully as the beans cook.
- Ketchup: Adds a tangy and slightly sweet element to the sauce.
- Dry Ground Mustard: Gives the dish a touch of heat and tang.
- Molasses & Worcestershire Sauce (Optional): These add deeper umami and a richer taste if you prefer a more complex flavor.
Table Illustration:
| Ingredient | Quantity | Notes |
|---|---|---|
| Bacon | 6–8 strips | Cut into ½-inch pieces |
| Onion | ½ medium | Diced |
| Bell pepper | ½ | Diced (red or green) |
| Jalapeño peppers | 1–2 | Diced, seeds optional |
| Bush’s Baked Beans | 55oz (1 large can) | Or more, any variety |
| Pineapple chunks | 8oz (1 can) | Drained |
| Brown sugar | 1 cup | Packed |
| Ketchup | 1 cup | Can add more if needed |
| Dry ground mustard | ½–1 tbsp | Optional for heat |
| Molasses* | 1–2 tbsp | Optional for depth of flavor |
| Worcestershire sauce* | 1 tbsp | Optional for umami |
How to Make Dutch’s Wicked Baked Beans- Step-by-Step Guide
Step 1: Prepare the Ingredients
Start by dicing the onion, bell pepper, and jalapeños. If you’re making a family-friendly version, simply omit the jalapeños to remove the spice. Cut the bacon into ½-inch squares for easy cooking.
Step 2: Cook the Bacon & Vegetables
In a large skillet or frying pan, cook the bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the flavorful bacon fat in the pan. Add the onions, bell peppers, and jalapeños to the pan and sauté until softened.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the baked beans, drained pineapple chunks, brown sugar, ketchup, and dry mustard. Stir in the sautéed vegetables and crispy bacon bits. If the mixture looks too dry, add extra ketchup (¼–½ cup at a time) to reach the right consistency.
Step 4: Bake or Smoke the Beans
For a smoky, authentic BBQ flavor, pour the mixture into a 12×9-inch or deep 9×9-inch aluminum baking pan and place it in a smoker at 220–250°F for 2.5–3 hours. If you’re using an oven, bake at 350°F for 1 hour.
If you’re using a smoker and making Kansas City-style pork ribs, consider adding diced skirt meat from the ribs into the beans for an extra meaty touch.
Frequently Asked Questions (FAQ) About Dutch’s Wicked Baked Beans
What makes Dutch’s Wicked Baked Beans different from regular baked beans?
Dutch’s Wicked Baked Beans stand out because of their bold, smoky, and slightly spicy flavor profile. Unlike traditional baked beans, this recipe includes crispy bacon, jalapeños, pineapple, and a rich sauce, creating a perfect balance of sweet, smoky, and spicy flavors.
Can I make Dutch’s Wicked Baked Beans without jalapeños?
Yes! If you prefer a milder version, you can omit the jalapeños or remove the seeds to reduce the heat. The beans will still be full of flavor without the spice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you need to store them longer, freeze the beans in a freezer-safe container for up to 3 months.
How do I reheat the beans?
To reheat, you can:
- Stovetop: Warm in a saucepan over low heat, stirring occasionally.
- Oven: Bake at 350°F (175°C) for 15 minutes until heated through.
- Microwave: Heat in 30-second intervals, stirring between each, until warm.
Dutch’s Wicked Baked Beans
Equipment
- Large skillet or frying pan – to cook the bacon and sauté the vegetables.
- Slotted Spoon: to remove the bacon while leaving the fat behind.
- Cutting board and knife – for dicing the onions, bell peppers, and jalapeños.
- Mixing Bowl For combining all the ingredients before baking.
- Wooden Spoon or Spatula to stir the mixture thoroughly.
- 12×9-inch or deep 9×9-inch aluminum baking pan – to hold the beans while they bake or smoke.
- Smoker or Oven: to cook the beans to the right consistency.
- Meat Thermometer (optional): Ensures the beans reach a safe temperature of 160°F.
Ingredients
- 6 – 8 bacon strips cut into ½-inch squares
- ½ medium onion diced
- ½ bell pepper diced
- 1 – 2 jalapeño peppers diced, (seeding is optional)
- 1 can Bush’s Baked Beans 55oz or more
- 1 can pineapple chunks 8oz or more, drained
- 1 cup brown sugar packed
- 1 cup ketchup
- ½ – 1 tbsp dry ground mustard
- molasses* (optional)
- Worcestershire sauce* (optional)
Instructions
- Sauté the bacon bits in a fry pan until crispy, and remove from the pan with a slotted spoon.
- Sauté onion, bell pepper, and jalapeño pepper until tender.
- In a large mixing bowl, combine beans, pineapple, brown sugar, ketchup, and dry mustard.
- Stir in the bacon bits and vegetables.
- Pour into a 12×9 or a deep 9×9 aluminum baking pan. (While mixing if things look dry, add additional ketchup, about ¼ – ½ cup at a time.)
- Place in a 220 – 250° smoker for 2½ – 3 hours, (make sure that the temperature of the baked beans reaches 160°), or place in a 350° oven and bake for an hour.
Notes
- If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1 – 1½ hours, then dice the skirt meat, and stir into the Baked Beans.
- With the Jalapeño pepper and the dry mustard, these beans have the potential for some major heat. CAUTION should be exercised when feeding these beans to small children and/or elderlies.
- To make this recipe family-friendly, omit Jalapeño pepper and dry mustard.
Flavor Enhancements:
- For extra smokiness, add ½ teaspoon smoked paprika or a splash of liquid smoke.
- For a tangier sauce, add 1 tablespoon apple cider vinegar.
- For a richer texture, stir in 1–2 tablespoons of molasses.
Nutrition
Why This Recipe Works
Dutch’s Wicked Baked Beans recipe is a BBQ staple because it combines rich, smoky flavors with a perfect balance of sweetness and spice. The addition of bacon and pineapple gives it a unique depth, making it stand out from traditional baked bean recipes.
Tried this recipe? Don’t forget to share your success stories and tag us in your Dutch’s Wicked Baked Beans pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
