Cook up a batch of my Homemade Baked Beans for your next BBQ or cookout and impress your family and guests with a truly flavorful baked beans recipe. Sweet, savory, and a touch smoky, these baked beans with bacon make a perfect summer side dish.
If you need a classic side to bring to a potluck, this easy baked beans recipe is always a crowd-pleaser. Pair it with grilled pork chops, cilantro lime coleslaw, or a simple pasta salad for a well-rounded meal.
The Best Baked Beans
Baked beans come in countless variations—from Southern-style to old-fashioned and even pork and beans—but this version balances convenience and homemade flavor. Using canned beans saves time while still delivering complex, layered flavors that taste like you made them from scratch.
Why make this recipe at home?
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Quick and easy: Canned beans and a few pantry staples make this recipe fast without sacrificing taste.
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Bacon: Crispy bacon adds smoky richness that elevates the dish.
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Homemade flavor: Even with shortcuts, the sauce and seasonings create an award-worthy, deep-flavored result.
Baked Beans Recipe Ingredients
For precise quantities check the recipe card below.
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Beans: A mix of canned pork and beans and baked beans works well. I usually choose the original varieties.
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Bacon: Regular or thick-cut, chopped and cooked until crispy.
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Vegetables and aromatics: Yellow or brown onion, green bell pepper, and fresh garlic.
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Beer or substitute: A cup of beer adds depth; the alcohol cooks off. You can substitute broth with a splash of apple cider vinegar, or use root beer, ginger ale, or apple cider for a sweeter profile.
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BBQ sauce: Choose an original-style BBQ sauce or a spicier variety if you like heat.
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Molasses: Unsulfured blackstrap molasses adds rich sweetness and color.
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Brown sugar: Light or dark brown sugar for caramel sweetness.
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Seasonings: Ground ginger (important for brightness), dried mustard, salt, and black pepper.
How To Make Baked Beans
These homemade baked beans are straightforward to prepare. The oven finishes the dish while you relax or prepare other parts of your meal.
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Preheat: Heat the oven to 325°F (163°C).
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Cook the bacon: Fry bacon until crispy, then drain on paper towels.
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Sauté aromatics: Reserve 1–2 tablespoons of bacon drippings in the pan, sauté onion and bell pepper until soft, then add garlic and cook for about a minute.
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Add beer and seasonings: Pour in the beer and bring to a boil, reducing by about half. Stir in BBQ sauce, molasses, and brown sugar, then add ground ginger and dried mustard. Mix well.
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Add beans and bake: Stir in the drained pork and beans and baked beans, season with salt and pepper, bring to a simmer, then transfer to a 13 x 9-inch (3 qt) baking dish. Top with the cooked bacon and bake for 1 hour.
Which Beans Are Used?
This recipe uses two canned varieties: pork and beans and a larger can of baked beans. Canned pork and beans are often made with navy beans, while baked beans can include navy, pinto, kidney, or cannellini beans. Using canned beans keeps the recipe simple and reliable.
Can I Make These in a Slow Cooker?
Yes. After crisping the bacon and sautéing the vegetables, add the beer and reduce slightly on the stove. Transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6–7 hours or on high for 3–4 hours. To thicken, remove the lid and cook an additional 30 minutes or until you reach your preferred consistency.
Beer Substitutes
If you prefer not to use beer, try one of these alternatives:
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1 cup broth (chicken or beef) mixed with 1 tablespoon apple cider vinegar.
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Carbonated sodas like root beer, Dr. Pepper, or ginger ale for a sweeter, richer sauce.
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Apple juice or apple cider for a fruity sweetness that complements molasses.
Storing and Freezing
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Refrigerator: Keep leftovers in an airtight container for 4–5 days.
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Freezer: Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 325°F oven for about 25 minutes or until warmed through.
Baked Beans Recipe Tips
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If you don’t have molasses, maple syrup plus dark brown sugar is a good substitute.
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For extra smokiness, add about 1/2 teaspoon of liquid smoke.
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For heat, add chopped serrano or jalapeño peppers or choose a spicy BBQ sauce.
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This recipe fits nicely in a 13×9-inch (3 qt) baking dish.
Serving suggestions: These baked beans pair well with grilled pork chops, carne asada, grilled chicken, buttered corn, or 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°F. In a medium pot over medium heat, cook the bacon until crispy. Transfer bacon to a paper towel-lined plate.
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Reserve 1–2 tablespoons of bacon drippings in the pot. Sauté the diced onion and bell pepper until softened, about 5 minutes. Add the garlic and cook for about 1 minute.
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Add the beer and bring to a boil, cooking until about half the liquid has evaporated (4–5 minutes). Stir in BBQ sauce, molasses, and brown sugar. Add ground ginger and dried mustard and mix well. Stir in the drained pork and baked beans, season with salt and pepper, bring to a simmer, then transfer to a 13×9-inch baking dish. Top with the cooked bacon and bake for 1 hour.
Notes
- Substitute for beer: 1 cup broth mixed with 1 tablespoon apple cider vinegar, or use root beer, Dr. Pepper, ginger ale, apple juice, or apple cider.
- Store leftovers in an airtight container in the refrigerator for 4–5 days.
- Freeze cooled beans in an airtight container for up to 2 months; thaw in the refrigerator and reheat covered in a 325°F oven until heated through.