Nothing says summer BBQ to me quite like Baked Beans!  And these are my all-time favorite!  They’re sweet and tangy with a surprise ingredient inside – crushed pineapple.  It adds a depth of flavor you’re going to love.  These beans are so versatile, they can be baked in the smoker next to your brisket or simmered on the stovetop while your burgers grill outside.  There is nothing quite like the sweetness of these beans combined with the savory taste of your favorite BBQ meats.  They also taste really good spooned over a hot dog…I could go on and on!

Here’s everything you will need to make these Sweet & Tangy Baked Beans!

If you like bacon in your baked beans, I have a variation for adding it in the recipe listed below.

How to Make the Best Ever Baked Beans!

Making these Sweet & Tangy Baked Beans couldn’t be easier.  I start with my favorite canned baked beans and then add some extra flavor.

First up, saute some diced onion and green pepper in a little vegetable oil until softened.

To the softened veggies, add all of the other ingredients (including the cooked bacon, if using).

Stir, cover, and simmer on the stovetop for 30 minutes.  You can also cook these beans in the oven, or in the smoker alongside your meat.  Just place the beans in a 9 x 9″ baking pan, cover with aluminum foil, and bake at 350 F for 45-60 minutes, or until the beans are warmed through.

Pineapple in Beans? Yes!!

When it comes to food, I’m willing try anything once.  And to be honest the first time I added crushed pineapple to my recipe I was skeptical, but now I wouldn’t have it any other way.  It takes baked beans to a whole new level, I can’t wait for you to try it!

Baked Beans

2 (16 ounce) cans baked beans (I like Bush’s Original Baked Beans brand best)
1/2 large onion, chopped
1 large green pepper, chopped
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon Worcestershire sauce
1 small can crushed pineapple, drained
5 shakes of Frank’s hot sauce
Optional: 1/2 pound lean bacon, cut up and cooked until crisp (and bacon before simmering beans)

Directions

Stovetop: Sauté green pepper and onion in 1 tablespoon oil. Add the rest of ingredients and simmer, covered, for 30 minutes until heated through. Season with 5 shakes of hot sauce before serving.

Smoker or oven: Sauté green pepper and onion in 1 tablespoon oil. Mix all ingredients in an 8 x 8” pan and bake, covered with aluminum foil, at 350 F for 45-60 minutes.

**And if you’re looking for another recipe made even better with crushed pineapple, you will love Spiced Carrot Cake with Cream Cheese Frosting!**