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Square overhead shot of a dish of bbq baked beans.
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BBQ Baked Beans

Smoky, saucy BBQ baked beans loaded with bacon, bell pepper, and a sweet-tangy sauce. Made with canned beans for an easy cookout side that tastes like it simmered all day!
Course Side Dish
Cuisine American, Southern
Keyword Barbecue baked beans recipe, BBQ baked beans, BBQ baked beans from canned beans, BBQ baked beans with bacon
Prep Time 25 minutes
Cook Time 45 minutes
Rest 5 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 321kcal
Author Blair Lonergan

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.
    Cooking bacon in a skillet.
  • Leave about 1-2 tablespoons of bacon grease in the pan. Add onion and bell pepper; cook until soft, about 5-7 minutes.
    Sauteing bell pepper and onion in a skillet.
  • Stir in pork and beans (with sauce), drained beans, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire, vinegar, chili powder, smoked paprika, salt, and pepper.
    Process shot showing how to make bbq baked beans.
  • Simmer for 5-10 minutes, stirring occasionally, until slightly thickened. Stir in cooked bacon. Taste and adjust seasoning.
    Stirring together the ingredients in a skillet.
  • Transfer to the prepared baking dish.
    BBQ baked beans in a dish before they go in the oven.
  • 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.
    Horizontal overhead shot of easy bbq baked beans.

Video

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.

Nutrition

Serving: 1/8 of the recipe | Calories: 321kcal | Carbohydrates: 53g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 1407mg | Potassium: 699mg | Fiber: 9g | Sugar: 20g | Vitamin A: 731IU | Vitamin C: 23mg | Calcium: 110mg | Iron: 3mg