Bacon Baked Beans – Easy Cracker Barrel Copycat

This Cracker Barrel Bacon Baked Beans recipe is a sweet, smoky side that takes almost no brain power to make. It’s loaded with bacon (like… double bacon), pantry-friendly, and seriously good with BBQ or just a chill weeknight dinner. Bonus? It’s super budget-friendly and makes a ton.

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hr 10 mins
• Flavor: sweet, smoky, slightly tangy
• Great for: cookouts, potlucks, lazy batch-cook Sundays

Why I Like This Recipe

Not gonna lie — I made this ‘cause I was tired and had random cans of beans. Threw everything in a pot, added a bunch of bacon (because why not), and wow… it hit. It’s that “scoop out of the pot with a spoon while standing at the stove” kinda good.

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 

1. Preheat the oven: Set it to 175°C (350°F).
2. Cook onions + bacon: In a skillet over medium, cook chopped onion and the 8 oz diced bacon until bacon’s soft but not crispy, onions are kinda golden. Drain on paper towels.
3. Prep the beans: Rinse the black and pinto beans. Dump ‘em into a big oven-safe pot with the pork and beans.
4. Mix it all up: Add the cooked onion-bacon mix, mustard, brown sugar, molasses. Stir till it’s all blended.
5. Bake covered: Pop a lid on and bake for an hour until bubbly and warm all through.
6. Fry the topping bacon: While it bakes, crisp up the extra 4 oz of bacon in a pan.
7. Finish: Sprinkle crispy bacon on top before serving. Eat hot.

Tips for Success

• Don’t crisp the first batch of bacon. You want it soft so it blends in—not crunchy and weird.
• Rinse the canned beans. Gets rid of that overly salty bean juice.
• Cover while baking. Keeps the top from drying out or getting too thick.
• Add crispy bacon last. Otherwise it goes sad and chewy.
• Van Camp’s pork & beans is your best bet for the real Cracker Barrel flavor.

Storage and Reheating

• Fridge: Cool it first. Store sealed up in the fridge—stays good 4 days.
• Freezer: Yep, it freezes. Let it cool completely and pack into freezer containers or bags. Good for 2 months.
• Reheat: Throw it in a pot over low heat. Stir often. Or microwave if you’re in a rush.

Frequently Asked Questions

• Can I use just one kind of bean?
  Totally. If you’re low on variety, just use more pork & beans.
• Is the molasses necessary?
  Not strictly, but it adds depth. Skip it and add a little extra brown sugar if needed.
• Can I use turkey bacon?
  Yeah, but it won’t crisp the same. Still tasty though.
• Does this need to bake? Can I just simmer it?
  You could—simmer on low for 30–40 mins. But the oven gives it that thick, melded sauce vibe.
• What goes with these beans?
  Pulled pork, cornbread, grilled anything, or honestly… a spoon.

Common Mistakes and How to Dodge Them

• Overcooking the bacon early: That first batch of bacon is meant to blend in, not crunch. If you crisp it too much, it just floats around weirdly.
• Skipping the bean rinse: Rinsing the black and pinto beans gets rid of that can-taste and cuts the salt. Makes everything taste cleaner.
• Using dry mustard instead of prepared: They’re not the same. Use yellow mustard from the bottle. The vinegary tang is key.
• Forgetting to cover the pot: Dry beans = sad beans. A lid keeps them saucy and soft.
• Adding all bacon at once: Half gets mushy. Keep some for the end to stay crispy and look nice on top.

Nutrition Facts (Per Serving)

• Calories: 207 kcal
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 28mg
• Sodium: 326mg
• Potassium: 161mg
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 6g

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