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These baked beans bring the perfect combination of smoky, sweet, and tangy flavors to your BBQ or family dinner table. Thick, hearty, and full of rich bacon flavor, this recipe has been refined over years to capture that homemade warmth and deliciousness you can count on every time you make it.
I first made this recipe years ago for a backyard cookout and it quickly became the star side dish. Now whenever I bring these beans, friends ask for the recipe and I don’t mind sharing one bit because they always impress.
Ingredients
- Bacon: essential for smoky flavor and bacon grease to cook onions, aim for thick cut if you can to get a good crispy texture
- Onion: adds a gentle sweetness and depth, yellow onion offers the best balance for this recipe
- Canned pork and beans: 48 ounces total, the pork adds extra heartiness beyond just beans, and larger 16ounce cans work great for easier measuring
- Mustard: blends into the sauce to add subtle tang and complexity without overpowering
- Maple syrup: real maple syrup is ideal but pure corn syrup also works for a smooth sweetness
- Ketchup: Heinz is my goto, but feel free to use your favorite brand for a tomatoey base
- Molasses: key for that rich, deep flavor that sets these beans apart from the ordinary
- Brown sugar: light or dark both give sweetness and help caramelize the sauce nicely
Instructions
- Sauté the Bacon and Onions:
- Cook bacon over medium heat in a large frying pan until crispy, then drain on paper towels and crumble. Reserve about one quarter cup of the bacon fat in the pan. Finely chop the onion and sauté it in the bacon fat over medium heat until translucent and soft. If there is not enough grease, add a small splash of oil to prevent sticking.
- Combine the Ingredients:
- Add the crumbled bacon back to the pan along with the canned pork and beans, mustard, maple syrup, ketchup, molasses, and brown sugar. Stir thoroughly to combine all ingredients into a uniform sauce with well distributed bacon pieces.
- Bake the Beans:
- Pour the mixture into an ungreased nine by thirteen inch baking dish. Cover tightly with aluminum foil and bake in a preheated oven at three hundred and fifty degrees Fahrenheit for about one hour until the beans are bubbly and browned around the edges.
- Optional Thickening:
- For thicker beans, remove the foil and continue baking for another twenty to thirty minutes. Stir the beans occasionally during this time to prevent sticking and promote even thickening. The longer the bake uncovered, the richer and thicker the sauce becomes.
Molasses is my favorite ingredient because it adds deep, subtle bittersweet notes that balance the sweetness without being overpowering. I remember my first family cookout where everyone raved about these beans and insisted I make them again soon, they’ve become a tradition ever since.
Storage Tips
Let the beans cool completely before transferring to airtight containers. Store in the refrigerator for up to five days. To reheat, warm gently on the stove or in the oven until heated through, adding a splash of water if the sauce thickened too much in the fridge.
Ingredient Substitutions
If you prefer a vegetarian version, leave out the bacon and replace pork and beans with plain baked beans. Use olive oil for sautéing onions and add smoked paprika or liquid smoke for a similar smoky depth. Substitute maple syrup with honey or brown sugar if needed.
Serving Suggestions
Serve these baked beans alongside grilled meats, burgers, or hot dogs for a classic BBQ meal. They also pair nicely with cornbread or a fresh green salad to balance the richness of the beans.
These baked beans are a reliable, crowd pleasing side that improves with resting. Make a double batch to feed a crowd or freeze portions for quick meals later.
Common Questions About Recipes
- → Can I prepare these beans ahead of time?
Yes, you can make them up to 3 days in advance and store covered in the fridge. Reheat in the oven before serving.
- → How can I achieve a thicker bean sauce?
Cook uncovered for an additional 20-30 minutes after baking to reduce liquid, stirring occasionally for a richer consistency.
- → What ingredients can be added for variation?
Try adding cooked ground meats like beef or pork, slices of hot dogs or kielbasa, or jalapeños for a spicy kick.
- → Is it possible to make this in a slow cooker?
Yes, these beans adapt well to slow cooking; just transfer ingredients and cook until tender with flavors melded.
- → How should leftovers be stored?
Allow beans to cool to room temperature, then refrigerate in a covered container for up to 5 days.
- → Can these baked beans be frozen?
Absolutely. Once cooled, place in a freezer-safe container and freeze for up to 3 months without losing flavor.