These baked beans with bacon start with canned pork and beans, then bake uncovered until the sauce turns thick, glossy, and clings to every spoonful. Bacon, onion, and green pepper build the savory base, while barbecue sauce, brown sugar, Dijon, apple cider vinegar, and smoked paprika give the beans that sweet, tangy, smoky flavor you want without making them overly sweet.

Baking them uncovered in a 9×13-inch dish lets the extra moisture cook off while the edges caramelize and the sauce thickens. They’re an easy side for cookouts, potlucks, and family dinners, especially with homemade chili or buttermilk cornbread. They’re also a natural match for sloppy joes and classic coleslaw.

Ingredients

• 6 slices thick-cut bacon, chopped
• 2 medium yellow onions, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 2 (28 oz / 794 g) cans pork and beans, undrained
• ½ cup (120 ml) barbecue sauce
• ¼ cup (50 g) packed light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt, plus more to taste

Instructions

1. Cook the bacon: Preheat the oven to 350°F (175°C) and set a 9×13-inch (23×33 cm) baking dish aside. Add the chopped bacon to a large skillet over medium heat and cook, stirring now and then, until the fat has rendered and the pieces are browned at the edges but still flexible, 6 to 8 minutes. Scoop the bacon onto a plate and leave about 2 tablespoons of fat in the pan.
2. Soften the vegetables: Add the onion and bell pepper to the bacon fat and cook over medium heat until the onion turns translucent and the pepper softens, about 5 minutes. Stir in the garlic and smoked paprika and cook for 30 seconds, just until the garlic smells fragrant and the paprika darkens in the fat.
3. Build the sauce: Stir in the barbecue sauce, brown sugar, ketchup, Dijon, vinegar, black pepper, and salt until the sugar dissolves and the mixture looks even. It should smell tangy more than sweet at this stage, because the beans will bring more molasses once they go in.
4. Stir in the beans: Pour in both cans of pork and beans with their liquid, then add the cooked bacon and stir until everything is coated. Bring the pan to a gentle simmer for about 2 minutes so the sauce is hot going into the oven. Taste now and add a pinch of salt only if the beans taste flat; they will concentrate as they bake.
5. Bake uncovered: Scrape the mixture into the 9×13-inch dish and spread it into an even layer. Bake uncovered on the middle rack for 50 to 60 minutes, until the surface looks darker and a little wrinkled, the edges bubble slowly, and a spoon dragged through the center leaves a trail that fills back in slowly instead of flooding. If the top is browning before the sauce thickens, tent the pan loosely with foil and keep baking.
6. Rest and serve: Take the pan out and let it stand for 10 minutes. The sauce looks looser straight from the oven than it will on the table, and that short rest is what lets it set into a thick spoonful. Serve warm.

If the Baked Beans Stay Soupy

Baked beans thicken as they bake uncovered and continue to set as they cool. If the sauce still looks watery after an hour, give it more time rather than adding a thickener.

• Bake uncovered: Trapped steam keeps the sauce thin. If the top browns too quickly, loosely tent it with foil.
• Use a 9×13-inch pan: The wider surface helps excess moisture evaporate and the sauce caramelize.
• Don’t drain the beans: The liquid from the pork and beans is part of the sauce and helps it develop the right consistency.
• Look for slow, thick bubbles: The beans are ready when the surface darkens slightly and the sauce no longer looks watery.
• Rest for 10 minutes: The sauce will noticeably thicken as it cools.
• Still too thin? Return the dish to the oven uncovered for another 10 to 15 minutes.

Bacon in the beans versus bacon on top

I cook the bacon in the skillet first, then stir it through the beans so every spoonful gets some. Laying whole strips on top looks tidy in a photo, but the strips go leathery while the beans underneath stay untouched by the fat. Rendering the bacon first also gives you the fat to cook the onion and pepper, which is the flavor the canned beans don’t have on their own.

Don’t cook the bacon to a full crisp in the skillet. Fully crisp pieces turn hard after another hour in the oven. I stop when the fat has rendered and the pieces are browned at the edges but still flexible. They finish in the oven and stay meaty instead of shattering. Thick-cut bacon holds up better than thin breakfast slices, which disappear into the sauce.

If you want a few pieces on top for looks, save two slices, cook them only until the fat runs, and lay them over the pan for the last 20 minutes. Any longer and they dry out, and a garnish strip still does nothing for the spoonfuls in the middle of the pan.

Storage

Cool the beans, then refrigerate them in an airtight container within 2 hours of cooking. They keep 3 to 4 days in the fridge. Reheat a portion on the stove over medium-low heat with a splash of water if the sauce has tightened overnight, until the beans are steaming hot all the way through, 165°F (74°C). You can freeze cooled beans for up to 3 months; thaw overnight in the refrigerator and reheat the same way. Bacon puts a clock on leftovers, so don’t leave the pan on the counter through a long cookout. USDA leftovers and food safety has the time and temperature rules.

FAQ

Do you drain canned pork and beans for baked beans?

Don’t drain them; pour the cans in with their liquid, because that starchy, sweet liquid is what reduces into the sauce in the oven. If you drain it, the pan starts thin, you add more barbecue sauce to wet it, and you end up with a loose, extra-sweet pot that never tightens.

Can you make these baked beans ahead for a cookout?

Bake them fully, cool them, and refrigerate them in the same dish, covered, for up to a day. Reheat uncovered at 325°F (165°C) until hot and bubbling, 20 to 25 minutes, adding a splash of water only if the sauce looks pasty. You can also cook the bacon and vegetables, mix everything in the baking dish, refrigerate unbaked, and bake the next day; add about 10 extra minutes since you’re starting from cold.

Can you make these without bacon?

Cook the onion and pepper in 2 tablespoons of oil instead of bacon fat, and add ½ teaspoon extra smoked paprika so the pan still has some smoke. The beans will be a little less salty and a little less rich, so taste before they go in the oven and add a pinch of salt if they taste flat. I wouldn’t swap in liquid smoke here; smoked paprika is enough and it doesn’t turn the sauce bitter.

These crispy Honey Dijon Buffalo chicken wings bring together tangy mustard, Buffalo heat, buttery honey, fresh lemon, and cracked black pepper in every bite. The wings are coated with Dijon and Buffalo sauce before the flour goes on, so the chicken is seasoned underneath the crisp crust instead of getting all its flavor from the finishing sauce.

A quick second fry gives them the extra crunch needed to hold up to the warm honey lemon pepper glaze. If you’d rather avoid deep-frying, these air fryer Buffalo chicken wings offer a crisp alternative with much less oil.

Sticky, sweet, and just spicy enough, these wings are made for game day, parties, or any night that calls for something better than ordinary Buffalo wings. Serve them alongside a warm bowl of Buffalo chicken dip, crunchy vegetables, and ranch for an easy party spread.

Ingredients

Chicken Wings

• 2 pounds (907 g) chicken wings, separated into drumettes and flats
• ¼ cup (62 g) Dijon mustard
• ¼ cup (68 g) Buffalo sauce
• 1 cup (125 g) all-purpose flour
• Vegetable oil, for frying

Honey Lemon Pepper Sauce

• ¼ cup (½ stick or 57 g) unsalted butter
• ¼ cup (85 g) honey
• 2 tablespoons (30 ml) fresh lemon juice, from about 1 medium lemon
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon kosher salt

Instructions

1. Prepare the pans: Line one baking sheet with parchment paper. Set a wire rack over a second baking sheet for draining the fried wings.
2. Coat the wings: Place the chicken wings in a large bowl. Add the mustard and Buffalo sauce, then toss until every wing is evenly coated.
3. Add the flour: Place the flour in a shallow bowl. Coat each wing in flour, shake off the loose flour, and arrange it on the parchment-lined pan.
4. Heat the oil: Pour 2 to 3 inches of vegetable oil into a large, heavy-bottomed pot, keeping the pot no more than halfway full. Heat the oil to 375°F (190°C).
5. Fry in batches: Carefully lower 2 to 3 wings into the hot oil without crowding the pot. Fry for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. The thickest part should reach at least 165°F (74°C).
6. Drain and repeat: Transfer the wings to the wire rack. Let the oil return to 375°F before frying the next batch.
7. Fry a second time: Once all the wings have been cooked, return them to the 375°F oil in small batches. Fry for another 2 minutes to make the coating extra crisp, then place them back on the rack.
8. Make the sauce: Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, lemon juice, black pepper, and salt until smooth and warmed through. Remove from the heat.
9. Coat and serve: Transfer the hot wings to a large bowl. Pour the honey lemon pepper sauce over the wings and toss until evenly glazed. Serve immediately, with ranch dressing if desired.

Tips for the Crispiest Wings

• Watch the oil temperature: Keep the oil close to 375°F. Let it return to temperature between batches so the wings fry crisp instead of absorbing excess oil.
• Shake off extra flour: A thin, even coating fries better than a heavy layer and is less likely to fall off in the oil.
• Avoid crowding the pot: Fry in small batches so the oil stays hot and the wings brown evenly.
• Don’t skip the second fry: Those final 2 minutes give the coating enough crunch to hold up under the sticky sauce.
• Use coarsely ground pepper: It provides noticeable pepper flavor without disappearing into the honey glaze.
• Sauce just before serving: Toss the wings while they’re hot and serve right away. The longer they sit in the glaze, the softer the coating becomes.

Make-Ahead Tips

The honey Dijon sauce can be prepared up to 3 days ahead and refrigerated in a covered container. Warm it gently over low heat before using. For the best texture, fry the wings shortly before serving and wait to add the sauce until everyone is ready to eat.

Storage and Reheating

Refrigerate leftover wings in an airtight container for up to 3 to 4 days. Reheat them in a 375°F oven for 10 to 12 minutes or in a 350°F air fryer for 5 to 7 minutes, turning once, until hot and crisp. The center should reach 165°F. Avoid the microwave when possible because it softens the breading.

Cooked wings can also be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating.

The refrigeration period and reheating temperature follow USDA food-safety guidance

This garlic bread recipe turns a plain loaf into the first thing that disappears from the table. The crust turns crisp under the broiler while the inside stays soft, and the butter carries real minced garlic instead of the flat flavor you get from a jar. I reach for it whenever there’s a big pot going on the stove, next to a bowl of clam chowder or a plate of spaghetti and meatballs. It’s the fastest way to round out dinner without touching a second burner.

The base recipe uses just butter, garlic, salt, and parsley, and it already tastes better than anything wrapped in foil at the grocery store. Add shredded mozzarella halfway through baking and it turns into the cheesy version people usually order at a restaurant, good next to a bowl of zuppa toscana or a pan of lasagna. Either way, the whole thing comes together in under twenty-five minutes, and most of that time is just the oven doing the work.

The broiler step is what separates good garlic bread from the soft, pale kind you get at a chain restaurant. A regular bake gets the butter melted and the bread warm, but only that last minute or two under direct heat gives you real caramelized spots along the edges. Skip that step and the bread still turns out fine. Add it, and it becomes the version people ask you to make again.

Ingredients

• 1 large French baguette or Italian loaf (about 20 inches), split lengthwise
• ½ cup (1 stick / 113 g) unsalted butter, softened
• 4 cloves garlic, finely minced (about 4 teaspoons)
• 3 tablespoons finely chopped fresh parsley
• ¼ teaspoon fine sea salt
• ⅓ cup (33 g) finely grated Parmesan cheese
• 1 cup (113 g) shredded mozzarella (optional, for the cheesy version)

Instructions

1. Make the garlic butter: In a medium bowl, mash the softened butter with the minced garlic, parsley, salt, and Parmesan using a fork. Keep mashing until the mixture turns pale green and speckled and no streaks of plain butter remain. Taste a small bit on its own. It should taste strongly of garlic, since the flavor mellows once it bakes into the bread.
2. Split and spread: Set the oven rack in the middle position and preheat to 400°F (200°C). Slice the loaf in half lengthwise and lay both halves cut-side up on a parchment-lined baking sheet. Spread the garlic butter edge to edge in a thick, even layer, right up to the crust so every bite gets butter.
3. Bake until golden: Bake for 10 to 12 minutes, until the butter is fully melted and the edges of the bread just start to turn light gold. If you’re adding mozzarella, pull the sheet out at the 8-minute mark, scatter the cheese over both halves, and return it to the oven for the remaining time.
4. Broil for a crisp finish: Switch the oven to broil and watch closely for 1 to 2 minutes, until the edges turn deep golden brown and any cheese is bubbling and lightly spotted. Broilers vary a lot, so stay at the oven door, since bread can go from golden to burnt in under thirty seconds.
5. Rest, slice, and serve: Let the bread rest for 2 to 3 minutes before cutting. This keeps the melted butter from soaking through and turning the crust soggy. Slice into pieces with a serrated knife using a gentle sawing motion, and serve immediately while it’s still warm.

Tips for the Best Golden Garlic Bread with Parmesan and Parsley

• Use fresh garlic, not the jarred minced kind. Jarred garlic often turns bitter and slightly sour once it hits high oven heat, while fresh cloves mellow into something sweeter and rounder.
• Let the butter come fully to room temperature before mixing. Butter that’s still a bit firm won’t spread evenly and tends to tear the crust instead of coating it.
• Wrap the bread in foil for the first half of baking for a softer, pillowy texture, or leave it uncovered the entire time for crisp, toasted edges. Neither method is a mistake, they just produce different textures depending on what you’re serving alongside it.
• If you’re using salted butter, cut the added salt back to a pinch. Parmesan already brings plenty of salt on its own, and the two together can push the bread past seasoned into salty.
• Mince the garlic by hand instead of using a garlic press for this one. A press releases more juice and less pulp, and the juice alone burns faster under the broiler than minced pieces do.
• Grate the Parmesan yourself instead of buying it pre-shredded. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly into the butter, so you end up with gritty spots instead of an even coating.
• If your loaf is more than a day old, it works even better here. Slightly stale bread holds its shape under the butter and crisps up faster than a fresh, soft loaf that can turn gummy in the middle.

Storage

Keep leftover garlic bread in an airtight container or wrapped tightly in foil. It holds up at room temperature for about a day, or in the refrigerator for up to 3 days if you added mozzarella, since dairy shortens the safe window. Reheat it in a 350°F oven for 5 to 7 minutes instead of the microwave, since the microwave turns the crust soft and chewy instead of crisp. If the bread smells sour or you spot any mold, throw the whole piece out rather than cutting around it. You can also freeze the unbaked, buttered loaf wrapped tightly in foil and then in a freezer bag for up to 3 months, and bake it straight from frozen, adding about 5 extra minutes to the bake time. University of Nebraska-Lincoln Extension confirms homemade bread holds up well in the freezer for up to three months, which matches how long this assembled loaf keeps its texture and flavor.

FAQ

Can you make garlic bread ahead of time?

Yes. Mix the garlic butter up to 3 days ahead and keep it covered in the fridge so the garlic and herbs have time to blend into the butter. You can also assemble the whole buttered loaf, wrap it tightly, and refrigerate it for up to a day before baking. Let it sit at room temperature for about 15 minutes before it goes in the oven so it bakes evenly instead of staying cold in the center.

Can you freeze garlic bread?

Yes, both baked and unbaked versions freeze well. Wrap the loaf tightly in foil and then in a freezer bag to keep ice crystals out, and freeze for up to 3 months. Bake it straight from frozen, adding 5 to 8 extra minutes if it’s unbaked, or reheat at 350°F for about 10 minutes if it’s already baked and just needs warming through.

What’s the best bread for a garlic bread recipe?

A sturdy, crusty loaf works best, think French baguette, Italian bread, or a firm sub roll. The dense crumb holds the butter without falling apart, and the thick crust turns crisp instead of soggy. Soft sandwich bread or brioche can’t hold up to the butter, so save those for a different use.

Why does my garlic bread turn out soggy?

The usual culprits are too much butter, butter spread while the bread is still warm from a previous bake, or skipping the broiler step that crisps the surface. Warm bread absorbs butter like a sponge instead of holding it on the surface where it can crisp. Stick to a thick but controlled layer, and finish under the broiler for the last minute or two to lock in the crunch.