Dutch's Wicked Baked Beans

Chuck Massey


I found this a few years ago on a BBQ message board. These beans are killer good! Spicy but sweet.

Anytime I have taken these to a get together, I have never brought any back home.

*NOTE: If you are making these beans as a side dish for pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans in place of the bacon.

*To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.


★★★★★ 1 vote

30 Min
3 Hr


  • 8 slice
  • 1/2
    onion - diced
  • 1/2
    bell pepper - diced
  • 2 or 3
    jalapenos - diced (deseed for less heat)
  • 55 oz
    bush's baked beans - large can original flavor
  • 8 oz
    pineapple chunks - drained
  • 1 c
    brown sugar - packed
  • 1 c
  • 3 Tbsp
    worcestershire sauce
  • 1/2 Tbsp
    dry mustard
  • ·
    aluminum pan 12x9 or deep 9x9

How to Make Dutch's Wicked Baked Beans


  1. Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
  2. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
  3. Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160°) or place in a 350° oven and bake for 1 hour.

Printable Recipe Card

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