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Dutch's Wicked Baked Beans

Dutch's Wicked Baked Beans

Chef B
Baked beans that will even make the chili heads happy! And a family-friendly version that is a big hit with kids. This recipe packs bold flavors with crispy bacon, jalapeños, pineapple, and a rich sauce—perfect for BBQ lovers and chili heads alike. For a kid-friendly version, simply omit the jalapeños and dry mustard for a milder taste.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Cooking Time: Smoker: 2.5 – 3 hours at 220–250°F, Oven: 1 hour at 350°F 1 hour
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 206 kcal

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.
  • 12x9-inch or deep 9x9-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 12x9 or a deep 9x9 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

Calories: 206kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 389mgPotassium: 169mgFiber: 0.2gSugar: 33gVitamin A: 393IUVitamin C: 11mgCalcium: 29mgIron: 0.4mg
Keyword Baked Beans, BBQ Beans, Dutch's Beans, Smoked Beans, Wicked Baked Beans
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