Baked beans from a can become a main course with the help of bacon and a skillet. The heat brings out the caramel notes already in the sauce, while crisp bacon and soft onion make it feel like supper, not a side dish.

Serves 2. 25 minutes, 15 at the stove.

About 850 calories a serving, 45 g protein, 172 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 4 slices of bacon into half-inch pieces and put them in a medium skillet over medium-high heat; cook, stirring, until the fat renders and the edges brown, about 5 minutes. While the bacon cooks, slice half a large onion into thin wedges.5 min
2. Push the bacon to the side of the skillet and add the onion wedges to the open space; cook until soft and beginning to caramelize, 4 to 5 minutes, stirring once or twice.5 min
3. Pour one 16-ounce can of brown sugar hickory baked beans into the skillet, juice and all, and stir to combine everything; let the mixture come to a simmer over medium heat and cook, stirring now and then, until the beans are heated through and the sauce thickens slightly, about 5 minutes. Taste and add salt and pepper as needed.5 min

Note Swap fresh diced tomato for the beans if preferred. Leftovers keep in the fridge for three days and reheat gently on the stove. Serve over rice or with thick bread to soak up the sauce.