Sweet and Tangy Baked Beans

Prep	Cook	Total	Servings
25 Min	35 Min	1 Hr	4

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

1. 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.
2. 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.
3. 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.

Link to recipe