I still remember the first time I made these Southern Bacon-Loaded Baked Beans—it was during one of our annual family reunions, a tradition that has been passed down for as long as I can remember. My family is a tight-knit group, and food has always been the glue that brings us together. That summer, we were hosting the reunion at my home, and I wanted to create something that would remind everyone of the warm, hearty meals we used to have at my grandmother’s farmhouse in the South. She was a master at cooking beans—simple, humble, but bursting with flavor. Every family gathering featured her legendary baked beans, always cooked low and slow with thick-cut bacon, and served with crusty bread to mop up the last bite.
While I don’t think anyone can replicate Grandma’s exact recipe, I’ve taken the liberty of adding my own twist to these beans, adding just the right amount of spice with jalapeños and bell peppers. The combination of different beans—pinto, red kidney, and classic pork and beans—gives the dish a heartiness that makes it perfect for potlucks or backyard barbecues. And let’s not forget the sauce! A mix of barbecue sauce, ketchup, brown sugar, and a dash of Worcestershire, it caramelizes beautifully in the oven, leaving you with a sticky, savory, sweet coating that’ll have everyone reaching for seconds.
One of my favorite memories tied to this dish is when my uncle, a barbecue purist, tasted it for the first time. He took one bite, raised an eyebrow, and then went back for more—three times! Coming from him, that was the ultimate compliment. It’s now a dish that’s requested at every family gathering, especially during the warmer months when we fire up the grill. There’s something so comforting about serving these beans alongside grilled meats, coleslaw, and fresh lemonade. It’s a little taste of the South, and every bite feels like home.
So, whether you’re cooking for your family or hosting friends for a casual get-together, this recipe is sure to be a hit. The bacon crisps up perfectly on top while the beans bake to bubbly perfection, infusing the kitchen with an aroma that draws everyone to the table. Trust me, these Southern Bacon-Loaded Baked Beans will have your guests asking for the recipe before they even finish their first plate!
Preparing Southern Bacon-Loaded Baked Beans
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Ingredients
- 4-6 slices of thick-cut bacon
- 1 medium onion, finely chopped
- 1/2 jalapeno pepper, diced
- 1/2 bell pepper, chopped
- 1 can (12 oz) pork and beans, undrained
- 1 can (12 oz) red kidney beans, drained and rinsed
- 1 can (12 oz) pinto beans, drained and rinsed
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 1/2 tablespoon yellow mustard
- 2-4 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon molasses
- 2 teaspoons Cajun seasoning
- 1 teaspoon minced garlic
- Pepper to taste
Directions
- Preheat the oven to 350°F (175°C). Slice the bacon into strips and cook it in a skillet for about 3 minutes, allowing it to slightly crisp but remain underdone. Set the bacon aside.
- Drain excess bacon fat from the skillet, leaving about 2 tablespoons in the pan. Alternatively, you can use a bit of cooking oil.
- Add the chopped onion, jalapeno, and bell pepper to the skillet and cook for 3-4 minutes, or until the vegetables become soft and translucent.
- Stir in the pork and beans, red kidney beans, pinto beans, barbecue sauce, ketchup, mustard, brown sugar, Worcestershire sauce, molasses, Cajun seasoning, minced garlic, and pepper.
- Mix everything together thoroughly so the beans and sauce are evenly combined.
- Pour the mixture into a 9×13-inch baking dish, smoothing it out into an even layer. Arrange the partially cooked bacon strips on top.
- Bake uncovered for 35-40 minutes, or until the beans are hot and bubbling throughout. Be sure not to overcook them to preserve the ideal texture.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave or on the stovetop, adding a bit of water if necessary to maintain the desired consistency.
Cooking Tips
If you prefer spicier beans, increase the amount of jalapeno or add a pinch of cayenne pepper. For a smokier flavor, try using smoked paprika or chipotle powder. Additionally, you can substitute regular bacon with turkey bacon for a lower-fat version.
Serving Suggestions
Serve these bacon-loaded baked beans as a hearty side dish at barbecues or potlucks. They pair well with grilled meats, cornbread, or a light coleslaw. For a refreshing beverage, consider a glass of iced tea or lemonade.
Ingredient Substitutions
If you don’t have pork and beans, you can use baked beans as a substitute. You can also swap out kidney beans for black beans if you prefer. For a vegetarian version, omit the bacon and use a bit of smoked paprika to mimic the flavor.
Seasonal Variations
In the fall, add a diced apple or a touch of cinnamon for a seasonal twist. During summer, you could include fresh corn kernels or roasted red peppers for added sweetness and texture.
Allergen Information
This recipe contains pork, which may be avoided by those who do not consume meat. For a vegetarian option, omit the bacon and replace the Worcestershire sauce with a vegetarian-friendly alternative. The dish also contains mustard, which can be substituted with Dijon mustard or left out if necessary.
FAQ:
Can I make these baked beans ahead of time?
Yes, you can prepare the baked beans ahead of time and store them in the fridge for up to 2 days. Simply reheat them in the oven before serving.
Can I freeze the leftover baked beans?
Yes, these beans freeze well. Store them in a freezer-safe container for up to 3 months. Thaw them in the fridge overnight and reheat them before serving.
What type of beans work best for this recipe?
A mix of pork and beans, kidney beans, and pinto beans works great. However, you can experiment with other beans like navy beans or black beans.
Can I make this recipe in a slow cooker?
Yes, you can make this in a slow cooker by cooking the bacon separately, then adding all the ingredients to the slow cooker. Cook on low for 4-5 hours.
What can I serve with these beans?
These baked beans are perfect alongside grilled meats, burgers, or sausages. They also pair well with cornbread, potato salad, or coleslaw.
How do I prevent the beans from becoming too dry?
To prevent the beans from drying out, avoid overbaking them, and cover them loosely with foil if they seem to be drying during cooking. Adding a little water or more sauce can also help.
Southern Bacon-Loaded Baked Beans
Ingredients
- 4-6 slices of thick-cut bacon
- 1 medium onion finely chopped
- 1/2 jalapeno pepper diced
- 1/2 bell pepper chopped
- 1 can 12 oz pork and beans, undrained
- 1 can 12 oz red kidney beans, drained and rinsed
- 1 can 12 oz pinto beans, drained and rinsed
- 1/2 cup barbecue sauce
- 1/2 cup ketchup
- 1/2 tablespoon yellow mustard
- 2-4 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 tablespoon molasses
- 2 teaspoons Cajun seasoning
- 1 teaspoon minced garlic
- Pepper to taste
Instructions
- Preheat your oven to 350 degrees F. If you prefer, cut the bacon into 3-4 strips and partially cook them for about 3 minutes. The bacon should be undercooked as it will crisp up in the oven. Set aside.
- Remove excess oil, leaving about 2 tablespoons of bacon fat (or use cooking oil if preferred). Add the chopped onion, diced jalapeno, and bell pepper.
- Cook for about 3-4 minutes until the vegetables are soft and translucent. Stir in the pork and beans, red kidney beans, pinto beans, barbecue sauce, ketchup, mustard, brown sugar, Worcestershire sauce, molasses, Cajun seasoning, minced garlic, and pepper.
- Mix well until everything is evenly combined.
- Transfer the bean mixture to an ungreased 9 x 13-inch baking dish. Place the partially cooked bacon on top and bake uncovered at 350 degrees F for approximately 35-40 minutes, or until the beans are bubbling and hot throughout. Avoid overcooking to maintain the best texture.
