Food Recipes Sweet and Tangy Baked Beans 4.0 (2) 1 Review You'll never guess the secret ingredient that makes this summer side so delicious. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on June 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 1 hrs Servings: 4 These baked beans are ready in just 30 minutes, which makes them perfect for an impromptu summer shindig. Strips of bacon make a smoky, salty flavor base for this pot of beans. Then in goes your favorite barbecue sauce, canned pinto beans, whole-grain mustard, a touch of brown sugar, and, wait for it, fresh pineapple chunks. Pineapple might be unexpected, but it balances the rich, salty bacon in these saucy baked beans beautifully. You will be serving these all summer long. Ingredients 5 slices bacon 1 yellow onion, chopped (about 2 cups) 1 teaspoon kosher salt .50 teaspoon crushed red pepper (optional) ¼ teaspoon freshly ground black pepper 3 15.5-oz. cans pinto beans, rinsed and drained 1.50 cups barbecue sauce 1.50 cups 1/2-in. chunks fresh pineapple (about 10 oz.) 1.50 tablespoons whole-grain mustard 1.50 tablespoons light brown sugar 1 tablespoon apple cider vinegar ¼ cup loosely packed fresh cilantro leaves, finely chopped Directions Preheat oven to 350°F. Heat a large ovenproof skillet over medium. Add bacon; cook until crisp, about 4 minutes per side. Transfer to a towel-lined plate. Let cool, then coarsely chop. Drain bacon drippings, reserving 2 tablespoons in skillet. Add onion to skillet; cook over medium, stirring often, until softened, about 5 minutes. Add salt, crushed red pepper (if using), and black pepper. Cook, stirring constantly, for 1 minute. Stir in chopped bacon, beans, barbecue sauce, pineapple, mustard, and sugar. Cover skillet with a lid or aluminum foil. Bake until thickened and bubbly, about 30 minutes. Stir in vinegar. Let cool for 5 to 10 minutes. Sprinkle with cilantro. Rate it Print