A baked beans recipe with a Hawaiian twist made with sweet pineapple and smoky bacon or ham!
The development of this recipe was sponsored by Hurst's Beans. As always, all opinions are my own.
I’m all about some baked beans. I’ve got several go-to recipes I pull out depending on the occasion. If I’ve got time to love on them, I like to make Boston Baked Beans (from scratch!).
If I’m looking for something quick and easy, I make my Southern-Style Baked Beans (with a bacon-studded topping) and when I really want to put on the dog, I make Three Meat Crock Pot Cowboy Beans.
A barbeque, cook-out or pig-pickin’ just isn’t the same without a good ol’ pot of beans!
Here are those recipes in case you want to add them to your arsenal:
Every time I share one of my baked beans recipes, people always tell me I need to try making them with pineapple – that they’re FANTASTIC with it! I’d never run across any baked beans with pineapple before but it sounded good to me so I thought it was about time I tried it!
And y’all! Oh my goodness! Y’ALL!! I’m so glad I listened because these were so delicious!
Since baked beans (well, southern-style baked beans, anyway) are always made with brown sugar (and/or molasses) it just makes sense to have some sweet pineapple in there too. And since I always use some sort of smoked meat with mine, of course pineapple would taste great with that too!
I was going to make these with a ham bone and I could have sworn I had one in the freezer but I couldn’t find that sucker anywhere.
I did manage to clean out my freezer as a result of my maniacal search which turned up a pack of bacon so it worked out anyway.
I’d still love to make these with ham sometime too though. Sort of a Hawaiian Baked Beans because of the ham and pineapple combination. And you can never go wrong cooking down a ham bone in a pot of beans.
I couldn’t decide whether to use great northern beans or a 15-bean blend but I knew I wanted to use one of the Hurst’s HamBeens varieties since they all come with that glorious ham flavoring packet.
I went with the 15 Bean Soup since I love love LOVE all the variety of the beans (and because I always have a stash in the pantry).
On that note, I don’t know if I’m subliminally becoming some sort of doomsday prepper or what but there’s something comforting knowing I have a stock of dried goods in the cupboard.
Or maybe it goes back to the days of the recession when we lived off of beans and rice. I dunno.
But you can bet your bottom there will always be a dozen bags of Hurst’s beans and a 5-pound bag of rice in my pantry!
If you love hearty bean recipes like this, check out a few of these dishes too!
- Slow Cooker Pinto Beans - Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread.
- Three Meat Crock Pot Cowboy Beans- This slow Cooker BBQ bean recipe with smoked sausage, bacon and ground beef is the perfect side dish for feeding a crowd!
- Cajun Ham & Beans - A recipe for smokey, creamy beans cooked low and slow with a ham bone and Cajun seasonings. DELICIOUS over rice!
- BIG BATCH Beef & Bean Chili - This incredibly delicious, easy beef and bean chili recipe serves 18-20 people and is perfect for feeding a crowd!
- Shrimp & Sausage 15 Bean Gumbo - A rich gumbo recipe with Cajun beans chocked full of spicy shrimp and smoky sausage.
- 15 Bean Turkey Soup - A hearty soup recipe perfect for leftover Thanksgiving turkey and also easy to make with smoked turkey wings or legs.
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Yield: 14-16 Servings
Pineapple & Bacon Baked Beans
prep time: 5 minscook time: 2 hours and 25 minstotal time: 2 hours and 30 mins
ingredients
- 1 20-oz. bag Hurst’s 15 Bean Soup dried bean mix
- 6 cups water
- 12 slices thick-cut bacon
- 1 medium onion, diced
- 1 20-oz. can pineapple tidbits in heavy syrup
- 3/4 cup barbeque sauce
- 1/2 cup brown sugar (packed)
- 1/2 cup ketchup
- 1/4 cup honey or molasses
- 1/4 cup spicy brown mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes (optional)
instructions
Add beans and water to a large pot (set seasoning packet aside) then bring to a slow boil. Reduce heat to medium-low then cook beans for one hour. Add seasoning packet and continue cooking beans for 45 minutes to an hour (or until beans are tender). Drain beans then add to a mixing bowl.
While beans are cooking, cut bacon into small pieces then cook in a skillet until golden brown. Spoon bacon from skillet then add to the beans in the mixing bowl. Add onion to bacon drippings then sauté until tender and translucent. Add onion and pan drippings to the mixing bowl with the beans and bacon.
Add pineapple (with syrup) and remaining ingredients to a small mixing bowl then stir until combined. Taste for seasoning then add more salt and pepper to taste. Add mixture to the beans then gently stir to combine. Pour beans into a cast iron skillet or 13x9 baking dish then bake at 350 degrees, uncovered, for 30-40 minutes or until the top of the beans starts to caramelize.
Notes:
- If you can’t find Hurst’s 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online!
- Diced ham would be amazing in this too!
- Diced green peppers and/or jalapenos would also be great additions!
- I’m fairly certain you could make this in the crock pot but I got to tell ya, those crispy, caramelized bits of bacon and pineapple you get from baking this are pure-T gold. To make in the crock pot, cook the beans until tender (4-6 hrs on high), drain beans then add everything to the crock pot then cook for 1-2 hours on high.
Keep up with my latest shenanigans by following South Your Mouth!
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