Tangy Bacon BBQ Baked Beans

Instructions

1. Put 4 chopped slices of bacon in a deep skillet or saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the bacon is beginning to brown and has rendered plenty of fat. If there is a large amount of grease, spoon some out and leave about 1 tbsp bacon fat behind.

2. Add 1/4 finely diced yellow onion to the bacon. Cook for 4 to 5 minutes until soft. Add 1 minced garlic clove and cook for another 30 seconds.

   

3. Reduce the heat to medium-low and stir in 2 tbsp finished chicken BBQ sauce, 1 tsp Dijon, 2 tsp Worcestershire, 1 tsp soy sauce, 1/2 tsp paprika, and 1/4 tsp black pepper. Cook for about 30 seconds. The finished sauce ties the beans to the chicken, but a small amount keeps the beans from becoming another bowl of sweet peach BBQ sauce.

4. Pour in 1 entire 28 oz can baked beans, including the sauce. Stir well and bring to a gentle simmer.

5. Cook uncovered over low to medium-low heat for 20 to 30 minutes, stirring every few minutes. The beans are ready when the sauce has thickened and looks glossy rather than loose.

   

6. Stir in 1 tsp apple cider vinegar and taste. If they still taste too sweet, add another 1 tsp apple cider vinegar. If they need more BBQ depth, add the optional third tablespoon of finished chicken sauce, remembering that it will also add sweetness.

7. If you want a dill note, stir in 1 tbsp very finely diced dill pickle after the beans come off the heat. Taste before adding a second tablespoon. Use diced pickle, not pickle brine. Brine makes the whole pot taste like pickle juice.

8. Let the beans sit for 5 minutes before serving. Taste once more. Another splash of cider vinegar adds tang, Worcestershire adds savory depth, and black pepper adds bite. Do not automatically add brown sugar, molasses, maple syrup, or honey. Canned baked beans plus a sweet BBQ sauce already have enough sweetness. Serve hot alongside Crockpot Honey Whiskey & Peach BBQ Chicken Sandwiches.