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sandy.gowland

Southern Baked Beans

A rich, smoky Southern baked bean recipe loaded with pork and beans, black beans, bacon, and a sweet-and-tangy homemade sauce. Perfect for barbecues, potlucks, family dinners, and campground cookouts.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 people
Course: Side Dish
Cuisine: American, Southern

Ingredients
  

  • 8 Slices Bacon Cooked & Chopped
  • 1 Onion Chopped & Sauteed
  • 1 28oz Can Pork & Beans
  • 1 15oz Can Light Red Kidney Beans
  • 1 15oz Can Black Beans
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Apple Cider Vinegar
  • 2 Tblsp Dijon Mustard
  • 2/3 Cup Ketchup
  • 4 Cloves Garlic Minced
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Worchestershire
  • 1 tsp Liquid Smoke Hickory
  • 1 5oz Can Diced Green Chiles Optional Southwestern Version

Equipment

  • 1 Dutch Oven
  • 1 Large mixing bowl
  • 1 Measuring Cups & Spoons
  • 1 Cutting board
  • 1 Chef's Knife
  • 1 9x13 Baking Dish
  • 1 Silicone Spatula

Method
 

  1. Preheat oven to 325°F.
  2. Fry the bacon until crisp. Remove and reserve.
  3. Sauté the diced onion in a little bacon grease until tender.
  4. In a large Dutch oven or mixing bowl, combine the pork and beans, kidney beans, and black beans.
  5. Stir in the bacon, onions, brown sugar, apple cider vinegar, mustard, ketchup, garlic, smoked paprika, garlic powder, Worcestershire sauce, and liquid smoke.
  6. Fold in the green chiles if making the Southwestern version.
  7. Pour into a greased 9×13-inch baking dish or disposable aluminum pan.
  8. Bake uncovered for 1 hour, stirring once halfway through if desired.
  9. Serve hot.

Notes

  • Stir the beans once or twice while baking if they begin drying around the edges.
  • The sauce thickens as the beans bake and continues to thicken slightly as they cool.
  • These beans taste even better the next day.
  • Perfect for making ahead before a barbecue or campground gathering.
  • Leftovers refrigerate well for up to 4 days and reheat beautifully.