Cook up a batch of my Homemade Baked Beans for your next BBQ or cookout and impress family and guests with an unbeatable side dish. Sweet, savory and slightly smoky, these baked beans with bacon make the perfect summer accompaniment.
If you need a classic side for a potluck, this easy baked bean recipe is always a crowd-pleaser. Other favorites to pair with these beans include Mexican Three Bean Salad, Cilantro Lime Coleslaw and Pesto Pasta Salad.
The Best Baked Beans
There are countless baked bean recipes out there, and canned varieties like Bush’s make things convenient. From Southern-style to old-fashioned and pork-and-beans options, baked beans come in many forms. This recipe blends ease with bold, homemade flavor.
Why make this version at home? Here are the highlights:
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Quick and Easy: Using canned beans keeps this recipe fast without sacrificing the depth of flavor.
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Bacon: Crispy bacon adds savory richness that complements the sweetness of the sauce.
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Homemade quality: With a few pantry shortcuts, the result is complex, satisfying, and great for serving at gatherings.
Baked Beans Recipe Ingredients
For exact quantities, please check the recipe card below.
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Beans: A mix of canned pork and beans and canned baked beans (original variety preferred).
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Bacon: Regular or thick-cut, chopped and cooked until crisp.
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Vegetables and aromatics: Onion (brown or yellow), green bell pepper and fresh garlic.
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Beer: Adds depth; the alcohol cooks off. You can substitute broth with a splash of apple cider vinegar.
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BBQ sauce: Use your preferred original-style BBQ sauce; choose a spicier sauce if you like heat.
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Molasses: Unsulfured blackstrap molasses adds rich flavor.
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Brown sugar: Dark or light brown sugar for sweetness and body.
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Seasonings: Ground ginger, dried mustard, salt and black pepper.
How To Make Baked Beans
These baked beans are simple to prepare. Most of the work is hands-off while the dish finishes in the oven.
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Get ready: Preheat the oven to 325°F (163°C).
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Cook the bacon: Fry the chopped bacon until crispy, then drain on paper towels.
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Sauté the vegetables: Reserve about 1–2 tablespoons of bacon drippings, then sauté the diced onion and bell pepper until softened. Add minced garlic and cook for about a minute.
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Add beer, sauce and seasonings: Pour in the beer and bring to a boil, cooking until about half the liquid has evaporated. Stir in BBQ sauce, molasses and brown sugar, then add ground ginger and dried mustard. Season with salt and pepper.
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Add beans and bake: Combine the pork-and-beans and baked beans with the sauce, simmer briefly, transfer to a 13 x 9 baking dish, top with the cooked bacon, and bake for 1 hour.
Which Beans Are Used In Baked Beans?
This recipe uses two canned varieties: pork and beans and baked beans. Canned pork and beans are often made from navy beans, while baked beans can be made from navy, pinto, kidney or cannellini beans, among others. Canned beans save time and still produce excellent results.
Can I Make BBQ Beans In A Slow Cooker?
Yes. After cooking the bacon and sautéing the vegetables, add the beer and reduce it for a few minutes. Transfer the mixture to a slow cooker with the remaining ingredients and cook on low for 6–7 hours or on high for 3–4 hours. For thicker beans, remove the lid during the last 30 minutes of cooking.
What Can I Use Instead Of Beer?
If you prefer not to use beer, these are good substitutes:
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1 cup broth (chicken or beef) plus 1 tablespoon apple cider vinegar.
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Root Beer, Dr Pepper or Ginger Ale for a sweeter, soda-based option.
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Apple juice or apple cider for a fruitier sweetness.
Storing And Freezing
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Store leftovers in an airtight container in the refrigerator for 4–5 days.
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To freeze, cool completely, place in an airtight container and freeze up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 325°F oven for about 25 minutes or until heated through.
Baked Beans Recipe Tips
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If you don’t have molasses, use maple syrup and dark brown sugar for a similar depth.
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For extra smokiness, add about 1/2 teaspoon of liquid smoke.
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For heat, include 2 serrano or jalapeño peppers, or use a spicy BBQ sauce.
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I bake these in a 13×9 (3‑quart) baking dish.
More favorite BBQ recipes:
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Grilled Pork Chops
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Carne Asada
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Grilled Chicken Breast with Balsamic Herb Marinade
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Grilled Corn with Orange Honey Butter
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Grilled Lamb Chops
The Best Homemade Baked Beans
Kathy McDaniel
Pin
Ingredients
- 8 ounces bacon, chopped
- 1 onion, diced
- 1 green bell pepper, diced
- 2 tablespoons garlic, minced
- 1 cup beer
- 1 cup BBQ sauce
- 1/4 cup unsulfured molasses
- 1/2 cup light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon dried mustard
- 2 (15 ounce) cans pork and beans, drained
- 1 (28 ounce) can baked beans, drained
- Salt and ground black pepper to taste
Instructions
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Preheat the oven to 325 degrees Fahrenheit. In a medium pot over medium heat, cook the bacon until crispy. With a slotted spoon, transfer to a plate lined with paper towels.
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Remove all but about 1–2 tablespoons of bacon drippings. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
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Add the beer and bring to a boil. Cook for about 4–5 minutes or until half of the beer has evaporated. Stir in the BBQ sauce, molasses and brown sugar. Add the ground ginger and dried mustard and mix well. Add the pork and baked beans and combine. Season with salt and pepper to taste, bring to a simmer, then transfer to a 13 x 9 baking dish. Top with the bacon and bake for 1 hour.
Notes
- Substitutes for beer: 1 cup broth plus 1 tablespoon apple cider vinegar; or Root Beer, Dr Pepper, Ginger Ale, apple juice or apple cider.
- Store leftovers in an airtight container in the refrigerator for 4–5 days.
- To freeze, cool completely and store in an airtight container for up to 2 months.