Pork and beans may be comfort food. But so is bacon. So, why not ditch the plain pork and use browned fatty bacon instead? Here's the trick. And the recipe.

Bacon (No, Not Plain Pork) and Beans

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Author Connie Veneracion


  • 300 grams belly bacon
  • 1 onion peeled and roughly chopped
  • 1 to 2 bird's eye chili (how many depends on your tolerance for heat)
  • 2 pinches dried oregano
  • 1 can baked beans in tomato sauce
  • 1 to 2 teaspoons steak sauce
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika (smoked, preferably, rather than sweet)
  • 1 tablespoon finely sliced scallions


  • Set a pan over medium heat then spread the bacon in it. Cook over medium heat until browned (no, not all-the-way-crisp).
  • Scoop out the browned bacon, cut into smaller pieces (I used kitchen shears) and set aside. 
  • Reheat two tablespoons of the bacon fat into a thick-bottomed fat.
  • Saute the onion, oregano and chili in the bacon fat.
  • When the onion bits are soft and translucent, pour in the baked beans and add back the bacon. Add the steak sauce, black pepper and paprika. Stir. Cook just until simmering.
  • Top the bacon and beans with sliced scallions before serving.