Southern-Style Baked Beans

These smoky baked beans come together in one pan and are a guaranteed cookout favorite. They’re always the first thing to disappear.

You’ve been asking and here it is! My baked beans recipe.

I couldn’t let another summer go by without sharing it, and I’m so happy I did. Baked beans are such a classic summer cookout dish.

You’ll find them at nearly every warm weather event next to the macaroni salad, BBQ ribs, and peach cobbler. They have a saucy, smoky, slightly sweet flavor that other sides just can’t replicate.

They take no time at all to make. And yes, I use canned beans to make the recipe super easy.

I realize it’s kind of redundant to use canned baked beans to make baked beans. Just think of it like we’re doctoring them up and making them better!

---

---

Tips for the Best Beans

Adjust the brown sugar. Seriously, if you don’t like any sweetness in your baked beans consider reducing or omitting the brown sugar. We think these are well balance and not too sweet.

Adding bacon to the top is optional. I like to cook a lot of bacon, stir it into the beans, and skip placing bacon on top. Sometimes when you add it to the top it sinks, undercooks, or worse, overcooks.

Cook the beans uncovered. Leaving the beans uncovered as they cook allows moisture to evaporate and helps the beans thicken.

How to Make Baked Beans

You’ll need an oven-safe pan unless you transfer the beans from the skillet to a baking dish.

Make sure to use a large skillet and that the baking dish is 9×13-inch or 3.5-quarts at least. I use a 3.5-quart braiser pan and it is almost completely full when they’re done.

Preheat the oven to 400°F.

Heat the pan over low-medium heat, and add the bacon. I like to pre-dice the bacon but you can leave it in strips and crumble it once its done.

Cook the bacon until it’s crispy the the fat renders out. If there’s a lot of bacon grease in the pan, remove most of it. Leave 2 to 3 tablespoons.

Add the diced onion and cook for 4 to 5 minutes until the onions soften. Then, add the garlic and cook for another 30 seconds to 1 minute. I will sometimes use garlic paste in place of cloves since it mixes in really well.

Next, stir in the smoked paprika, chipotle powder, salt, and pepper. Cook for 1 to 2 minutes to let the spices bloom and release more flavor.

Pour in the apple cider vinegar, BBQ sauce, ketchup, Dijon mustard, and brown sugar until combined. Add all three cans of baked beans, and stir them into the sauce.

Bring the mixture to a simmer then remove from heat. Bake for 40 to 45 minutes, or until the beans are bubbling and thickened around the edges.

Note: if you’ve cooked the beans in a regular skillet, transfer them to a large baking dish before placing them in the oven.

Let the beans cool for 10 to 15 minutes before serving. They’ll continue to thicken as they cool.

How to Store Leftovers

Store leftover baked beans in the fridge for up to 4 days. You can also freeze them for up to 3 months. Just be sure to thaw them in the fridge overnight before reheating.

Southern-Style Baked Beans

No ratings yet

Print Save Saved! Pin It!

Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Cool Time: 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 12 Servings

Prevent your phone from shutting off while cooking!

Ingredients

• 6 slices bacon, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 ½ tablespoons smoked paprika
• ½ teaspoon chipotle powder, to taste
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 3 tablespoons apple cider vinegar
• ¼ cup BBQ sauce
• ¼ cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar, to taste
• 3 28-ounce cans baked beans, undrained

💌 Don't forget to save this recipe!

Instructions

 

• Preheat the oven to 400°F.
• Heat a large oven-safe skillet or Dutch oven over medium-low heat. Add the diced bacon and cook until browned and crisp. If there is a lot of grease in the pan, carefully remove some and leave about 2 to 3 tablespoons.
  6 slices bacon
• Add the diced onion and cook for 4 to 5 minutes, or until softened. Stir in the garlic and cook for another 30 seconds to 1 minute.
  1 medium onion

  3 garlic cloves
• Add the smoked paprika, chipotle chili powder, salt, and pepper. Cook for 1 to 2 minutes, stirring often, to warm the spices.
  1 ½ tablespoons smoked paprika

  ½ teaspoon chipotle powder

  ½ teaspoon salt

  ¼ teaspoon black pepper
• Stir in the apple cider vinegar, BBQ sauce, ketchup, Dijon mustard, and brown sugar until well combined.
  3 tablespoons apple cider vinegar

  ¼ cup BBQ sauce

  ¼ cup ketchup

  2 tablespoons Dijon mustard

  2 tablespoons brown sugar
• Add the baked beans, including the sauce from the cans, and stir until everything is evenly mixed. Bring the beans to a simmer, then remove the pan from the heat. Taste and adjust the salt, pepper, chipotle powder, or brown sugar if needed.
  3 28-ounce cans baked beans
• Transfer the skillet to the oven. If your skillet is not oven-safe, pour the beans into a greased 9×13-inch baking dish.
• Bake uncovered for 40 to 45 minutes, or until the beans are bubbling and thickened around the edges.
• Let the beans cool for 10 to 15 minutes before serving. They will continue to thicken as they sit.

Notes

1. I stir all of the cooked bacon into the beans. If desired, you can add extra bacon to the top before baking.
2. Use a large oven-safe skillet, Dutch oven, braiser, or a 9×13-inch baking dish. The dish needs to hold at least 3.5 quarts.
3. Bake the beans uncovered so the extra moisture can evaporate and the sauce has a chance to thicken.
4. The brown sugar gives the beans a lightly sweet flavor. For less sweetness, reduce the amount or omit it.
5. Different brands of baked beans, BBQ sauce, and ketchup vary in sweetness, so taste the mixture before baking and adjust as needed.
6. The chipotle powder adds smoky flavor with a little heat. Start with the smaller amount, then add more to taste.
7. Store leftovers in an airtight container in the refrigerator for up to 4 days.
8. To freeze, cool the beans completely, then transfer them to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 0.75cupCalories: 289kcalCarbohydrates: 47gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 21mgSodium: 1129mgPotassium: 711mgFiber: 12gSugar: 6gVitamin A: 501IUVitamin C: 5mgCalcium: 118mgIron: 4mg

Common Questions

Can I make these ahead of time?

Yes, you can. We think the flavor is actually better on day two! Keep them covered in the fridge if you plan on making them ahead of time. They’re good for up to 4 days.

Can I make these in the slow cooker?

Yes, just follow the stovetop steps through adding the beans, then transfer everything to your slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3. Uncover for the last hour to thicken.

How spicy are these?

We don’t think they’re spicy. They’re more smoky than anything. If you use more chipotle powder, they may get a little more heat.

Can I use a different brand of baked beans?

Of, course! Use whatever brand you like. Just keep in mind that some brands and flavors are sweeter than others. You’ll want to adjust the brown sugar accordingly.

Ways to Serve Baked Beans

Creamy Coleslaw

Baked Brats

BBQ Pulled Pork Sandwich

Southern Cornbread