Name: Mini Baked Bean Casseroles
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 4 slices thick cut bacon, cut crosswise into 1" pieces -; 1 small red bell pepper, stemmed, seeded, and finely chopped -; 1/4 c. packed light brown sugar -; 1/4 c. ketchup -; 2 tsp. Dijon mustard -; 1 (28-oz.) can Bush’s Brown Sugar Hickory Baked Beans -; Chopped parsley, for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Mini Baked Bean Casseroles

1. 4 slices thick cut bacon, cut crosswise into 1" pieces -

2. 1 small red bell pepper, stemmed, seeded, and finely chopped -

3. 1/4 c. packed light brown sugar -

4. 1/4 c. ketchup -

5. 2 tsp. Dijon mustard -

6. 1 (28-oz.) can Bush’s Brown Sugar Hickory Baked Beans -

7. Chopped parsley, for garnish -

How to cook deliciously - Mini Baked Bean Casseroles

1. Stage

Preheat oven to 350°. Arrange bacon in an even layer in a medium nonstick skillet. Place over medium heat and cook, stirring occasionally, until bacon is golden, about 7 minutes. Discard excess bacon fat.

2. Stage

Return skillet with bacon to medium heat and add bell pepper, brown sugar, ketchup, and mustard. Cook, stirring frequently, until pepper starts to turn tender and liquid thickens, about 3 minutes.

3. Stage

Stir in baked beans and return to a simmer. Remove skillet from the heat.

4. Stage

Place six 4-ounce ramekins on a small baking sheet and fill each with bean mixture (a heaping 1/2 cup per ramekin). Bake until bubbly, 25 to 30 minutes. Top with chopped parsley and let cool slightly before serving.