This Bacon Baked Beans Recipe is a savory and smoky recipe, which includes crispy bacon and sweet molasses. It’s the perfect side dish for BBQs, ready in about 1 hour and 15 minutes.
Jump to RecipeBacon Baked Beans Recipe Ingredients
- 1 cup chopped onion
- 8 oz bacon (diced)
- 1 (15 oz) can black beans
- 1 (15 oz) can pinto beans
- 2 (53 oz) cans pork and beans (Van Camp’s is the move)
- 2 tbsp yellow mustard
- 2 tbsp brown sugar
- 1 tbsp molasses
- 4 oz bacon (separate – for topping)
How To Make Bacon Baked Beans Recipe
- Preheat the oven: Set it to 175°C (350°F). Ensure your rack is in the center position.
- Cook onions and bacon: In a skillet over medium heat, cook the chopped onion and the 8 oz of diced bacon. You want the bacon soft but not fully crispy, and the onions golden and translucent. Drain on paper towels to remove excess grease.
- Prep the beans: Rinse and drain the black beans and pinto beans in a colander. Do not rinse the pork and beans; you need that sauce. Dump the rinsed beans and the pork and beans (with their sauce) into a big oven-safe pot or Dutch oven.
- Mix it all up: Add the cooked onion-bacon mixture, yellow mustard, brown sugar, and molasses to the pot. Stir gently until everything is well blended and the sauce color is uniform.
- Bake covered: Pop a lid on the pot (or cover tightly with foil) and bake for 1 hour until the mixture is bubbly and hot all the way through.
- Fry the topping bacon: While the beans bake, crisp up the extra 4 oz of bacon in a pan until very crunchy. Drain well.
- Finish and serve: Remove the beans from the oven. Sprinkle the crispy bacon on top before serving. Eat hot.
Recipe Tips
- Which beans to rinse: It is crucial to rinse the black and pinto beans to remove the starchy, salty liquid they are canned in. However, the liquid in the “Pork and Beans” cans is the flavor base for the sauce, so pour those in undrained.
- Why two textures of bacon?: Cooking the bacon inside the beans provides a soft, savory bite that infuses the sauce with smoke. The bacon on top provides the necessary crunch for texture contrast.
- Adjusting sweetness: The molasses and brown sugar add a deep, caramel sweetness. If you prefer a more savory bean dish, reduce the brown sugar to 1 tablespoon.
- Thickening the sauce: If you prefer a thicker, stickier bean sauce, remove the lid for the last 20 minutes of baking to allow some liquid to evaporate.
- Make Ahead: Baked beans are one of the few dishes that taste even better the next day after the flavors have had time to meld. Reheat them slowly on the stove or in the oven.
What To Serve With Bacon Baked Beans Recipe
This hearty side is a barbecue staple that stands up well to strong flavors.
- Smoked brisket or ribs
- Grilled burgers and hot dogs
- Coleslaw (to cut the richness)
- Cornbread with honey butter
How To Store Bacon Baked Beans Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally. You can also microwave individual portions.
- Freeze: Allow the beans to cool completely. Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Bacon Baked Beans Recipe Nutrition Facts
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 950mg
- Total Carbohydrates: 45g
- Dietary Fiber: 9g
- Sugar: 18g
- Protein: 14g
Nutrition information is estimated per serving.
FAQs
Yes. Sauté the onions and bacon as directed, then transfer everything (except the topping bacon) to a slow cooker. Cook on Low for 4-6 hours or High for 2-3 hours. Top with crispy bacon before serving.
Any brand of “Pork and Beans” or “Beans in Tomato Sauce” will work. Avoid using plain white beans or navy beans unless you plan to add a lot more tomato sauce and seasoning.
Usually, yes, but you must check the labels on the soy sauce (if using, though this recipe uses mustard/molasses) and the canned pork and beans. Some brands use wheat-based thickeners.
Bacon Baked Beans Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour320
kcalA semi-homemade baked bean casserole that doctors up canned pork and beans with three types of beans, molasses, and double the bacon.
Ingredients
1 cup onion, chopped
12 oz bacon (divided)
1 can black beans (rinsed)
1 can pinto beans (rinsed)
2 large cans Pork and Beans (undrained)
2 tbsp yellow mustard
2 tbsp brown sugar
1 tbsp molasses
Directions
- Preheat oven to 350°F (175°C).
- Sauté onion and 8oz bacon until soft; drain.
- Rinse black and pinto beans; leave pork and beans undrained.
- Combine beans, onion/bacon mix, mustard, sugar, and molasses in a pot.
- Cover and bake for 1 hour.
- Fry remaining 4oz bacon until crispy.
- Top beans with crispy bacon and serve.
Notes
- Serving Size: This makes a very large batch, perfect for potlucks or parties.
- Pot Selection: Ensure your Dutch oven or pot is oven-safe (including the lid handle) before baking.
