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Baked Beans With Burnt Ends Recipe

Elevate your BBQ game with these incredible Baked Beans featuring tender, melt-in-your-mouth burnt ends! This recipe, inspired by Everyday with Rachael Ray, delivers a sweet and savory explosion of flavor in just 30 minutes. We're using Splenda brown sugar for a healthier twist, but the rich, smoky flavor remains undeniable. Garnished with finely chopped onions, this side dish is perfect for your next backyard barbecue or weeknight dinner.

Prep Time 15 mins
Cook Time 30 mins
Calories 565.4 kcal
Protein 40g
Rating 5.0 (1 Reviews)
Baked Beans With Burnt Ends

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Beans With Burnt Ends

  • 4 slices bacon
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Splenda brown sugar
  • 1/2 cup ketchup
  • 1/4 cup pickle juice
  • 1 teaspoon dry mustard
  • 1 (15-ounce) can pork and beans
  • 1 (15-ounce) can pinto beans
  • Beef Brisket

How to Make Baked Beans With Burnt Ends

  1. Cook 4 slices of bacon in a large pot over medium-high heat until crisp, approximately 5-6 minutes. Remove bacon and set aside, reserving 2 tablespoons of bacon grease.
  2. Add 1 medium yellow onion, chopped, to the pot with the bacon grease. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until golden brown, about 3 minutes.
  3. Stir in 1/2 cup Splenda brown sugar, 1/2 cup ketchup, 1/4 cup pickle juice, and 1 teaspoon dry mustard. Cook, stirring constantly, until thickened, about 2 minutes.
  4. Add 1 (15-ounce) can pork and beans, 1 (15-ounce) can pinto beans, and 1 cup cooked burnt ends. Stir to combine.
  5. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until heated through and flavors have melded, about 10 minutes.
  6. Garnish with 2 tablespoons finely chopped green onions before serving.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

60 g

Sugar

137g

Fat

24g

Carbs

31g

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