These BBQ baked beans turn a few cans of beans into the smoky, saucy side dish everyone hovers over at a cookout. Bacon, bell pepper, and a sweet-tangy BBQ sauce do all the work, and there’s no overnight soak required!
More Baked Bean Recipes
Before You Get Started
A few small details make the difference between average BBQ baked beans and a pan that disappears fast. Here’s what to keep in mind before you start:
- Don’t drain the pork and beans. The sauce in the can is part of the flavor base and helps build that thick, rich consistency. Drain only the pinto or kidney beans.
- Cook the bacon first, then build on the fat. Sautéing the onion and bell pepper in a tablespoon or two of bacon drippings is what gives this recipe its smoky depth. Don’t skip this step or wipe the pan clean.
- Taste before you salt. Bacon, BBQ sauce, ketchup, and Worcestershire all bring sodium. Wait until everything is simmering, taste the sauce, and adjust from there.
How to Make BBQ Baked Beans
The whole thing comes together in one pan on the stovetop, then finishes in the oven so the flavors deepen and the sauce sets. Here’s how it goes:
Step 1: Cook the Bacon
Preheat the oven to 350°F. Lightly grease a 2-3 quart baking dish and set it aside.
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until it’s crisp and browned. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 1-2 tablespoons of the drippings in the pan.
⭢ Tip: You want the bacon crisp, not chewy. It will soften a bit once it sits in the sauce, so starting with crisp pieces renders the fat and keeps that nice texture in the finished dish.
Step 2: Sauté the Aromatics
Add the diced onion and bell pepper to the reserved bacon drippings. Cook over medium heat, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes.
This is where the base flavor really starts to build, so don’t rush it. Let the onions and peppers take their time to soften and pick up all that smoky goodness from the pan.
Step 3: Build the Sauce
Stir in the pork and beans (with their sauce), drained pinto or kidney beans, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire sauce, vinegar, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5-10 minutes, stirring occasionally, until it thickens slightly.
Stir the cooked bacon back into the beans, then taste and adjust the seasoning as needed.
⭢ Tip: This is the best time to fine-tune the flavor. If it leans too sweet, add a splash more vinegar or a dab of mustard. If it’s a little too tangy, a small pinch of brown sugar will balance everything out.
Try it another way
If you want to use a homemade sauce, my Apple Butter BBQ Sauce works really well here, or any thick, sweet store-bought brand.
Step 4: Bake and Rest
Transfer the bean mixture to your prepared baking dish and spread it into an even layer. Bake uncovered for about 45 minutes, until the beans are hot and bubbling around the edges.
Let the beans rest for 5-10 minutes before serving.
⭢ Tip: The beans should look slightly loose in the center when they come out of the oven, with bubbling edges. The sauce will continue to thicken as it rests, so there’s no need to over-bake trying to reduce it further.
If you’d like, sprinkle with chopped parsley or sliced green onions just before serving for a little fresh color on top.
Slow Cooker Option
After simmering the mixture on the stovetop, transfer it to a slow cooker and cook on LOW for 4-5 hours. Be aware, however, that the sauce will be thinner with this method because you are cooking them covered with a lid (rather than uncovered in the oven).
Serving Suggestions
These beans land somewhere between side dish and supporting star. They go with just about any cookout main, and they’re hearty enough to round out a casual dinner with a skillet of cornbread.
Pile your plate with:
To round out the meal, don’t forget the vinegar coleslaw, homemade coleslaw, Southern macaroni salad, and sweet cornbread!
Storage, Freezing, & Make-Ahead
Make-ahead: Beans hold up beautifully overnight. Make the day before, refrigerate, and reheat covered in a 325°F oven until hot through (about 25-30 minutes), or warm on the stovetop over medium-low.
Storage: Leftovers keep in an airtight container in the fridge for 3-4 days.
Freezing: Freeze cooled beans in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over low heat with a splash of water or broth if the sauce has thickened too much, or microwave individual portions for 1-2 minutes.
Frequently Asked Questions
What kind of beans work best?
Pork and beans are the base because the sauce in the can adds body to the dish. Pinto or kidney beans add texture and variety; however, navy, great northern, or pink beans also work as substitutes.
How do I thicken BBQ baked beans if the sauce is too runny?
Most often, the sauce just needs more time to set. Pull them at 45 minutes and let them rest 10 minutes; the sauce will tighten as it cools. If still too loose, return to the oven uncovered in 5-minute increments.
Can I make these BBQ baked beans ahead of time?
Yes, and they’re actually better the next day! Cook them through the simmer step, refrigerate overnight, then bake the dish the next day. Or, you can fully bake them, refrigerate once cool, and reheat covered at 325°F.
More Easy Cookout Sides
Watch How to Make It
BBQ Baked Beans
Ingredients
- 6 slices bacon, chopped
- 1 small onion, diced (about 1 cup)
- 1 medium sweet bell pepper (any color), diced
- 2 (15 ounce) cans pork and beans (do not drain)
- 1 (15 ounce) can pinto beans or kidney beans, drained
- ½ cup ketchup
- ½ cup BBQ sauce
- ⅓ cup packed brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper
- Optional garnish: chopped parsley or sliced green onions
Instructions
- Preheat oven to 350°F. Grease a 2-3 quart baking dish or spray with nonstick cooking spray.
- In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
- Leave about 1-2 tablespoons of bacon grease in the pan. Add onion and bell pepper; cook until soft, about 5-7 minutes.
- Stir in pork and beans (with sauce), drained beans, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire, vinegar, chili powder, smoked paprika, salt, and pepper.
- Simmer for 5-10 minutes, stirring occasionally, until slightly thickened. Stir in cooked bacon. Taste and adjust seasoning.
- Transfer to the prepared baking dish.
- Bake, uncovered, for 45 minutes. Let stand 5-10 minutes before serving (the sauce thickens as it cools). Garnish with chopped parsley or sliced green onions, if desired.
Notes
- Don’t drain the pork and beans. The sauce in the can is part of the flavor base.
- Cook bacon first and sauté the aromatics in the rendered fat. This is where the smoky depth comes from. Don’t wipe the pan.
- Expect a soupy pan when it first comes out of the oven. The sauce thickens as it rests.
- Bean swaps: pinto and kidney beans are both classic. Navy, great northern, or pink beans also work.
- BBQ sauce: any thick, sweet store-bought brand works. For homemade, my Apple Butter BBQ Sauce is a good fit.
- Make-ahead: assemble through the simmer step the day before. Refrigerate, then bake the next day.
- Storage: refrigerate up to 3-4 days in an airtight container.
- Freezing: freeze cooled beans up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: warm on the stovetop over low heat with a splash of water or broth if needed, or microwave individual portions.
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