When I think of Southern-style cooking, baked beans always come to mind. It’s a dish I grew up with, and one that my family has come to love over the years. These baked beans with bacon are a staple at every family gathering, and no cookout or holiday feels complete without them.
My kids, in particular, have always been huge fans. I can still remember their faces lighting up every time I made this recipe. There’s just something about the sweet, tangy sauce combined with smoky bacon that makes it irresistible. Plus, it’s a simple recipe that I can make ahead of time, making it a go-to for busy weekends when we have guests coming over.
What I love most about this dish is that it brings people together. It’s perfect for large gatherings, whether it’s a summer barbecue or a casual family dinner. Everyone always wants seconds, and the best part is that it only gets better the next day, making leftovers a real treat. I hope this recipe becomes as much of a hit in your home as it is in mine.
Making Southern-Style Baked Beans with Bacon
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Ingredients
- 8 bacon slices, cut in half
- 1/2 cup brown sugar
- 1/2 medium green bell pepper, diced
- 3/4 cup barbecue sauce
- 2 teaspoons dry mustard or 2 tablespoons Dijon mustard
- 3 (28 oz) cans beans
- 1 medium onion, diced
- 1/4 cup cider or distilled vinegar
Directions
Preheat the oven to 325°F, and adjust the rack to the lower-middle position.
In a large skillet, cook the bacon until it’s halfway done, allowing it to release about 1/4 cup of fat. Remove the bacon and place it on paper towels to drain.
Using the bacon drippings left in the pan, sauté the diced onion and green bell pepper for about 5 minutes until softened.
Add the beans, barbecue sauce, mustard, brown sugar, and vinegar to the skillet. Stir the mixture and bring it to a gentle simmer. If the skillet is too small, transfer the mixture to a larger bowl and combine everything thoroughly.
Pour the bean mixture into a greased 13×9-inch baking dish, then lay the partially cooked bacon strips on top of the beans.
Bake for about 2 hours, until the beans are bubbling and the sauce has thickened to a syrup-like consistency. Let the beans rest for a few minutes before serving, allowing them to thicken further.
Storing Suggestion
These baked beans can be stored in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day as the flavors meld together. For longer storage, freeze the beans in a freezer-safe container for up to 3 months, and reheat in the oven or on the stovetop before serving.
Cooking Tips
To add a bit of extra smokiness, consider using smoked bacon or adding a touch of liquid smoke to the sauce. You can also experiment with different types of beans, such as pinto or kidney beans, for a variation in texture. If you like a spicier kick, add a few dashes of hot sauce or a pinch of cayenne pepper to the mix.
Serving Suggestions
These baked beans pair perfectly with classic barbecue dishes like pulled pork or grilled chicken. For a complete Southern-style meal, serve them alongside coleslaw, cornbread, and a tall glass of sweet tea. They’re also great as a side dish for hamburgers or hot dogs at a summer cookout.
Ingredient Substitutions
If you’re out of cider vinegar, white vinegar or even lemon juice can work as substitutes. For a vegetarian version, omit the bacon and use a bit of smoked paprika for that smoky flavor. You can also swap out the brown sugar for honey or maple syrup for a different sweet profile.
Seasonal Variations
During the summer, fresh corn kernels can be added to the beans for a pop of sweetness and color. In the fall, add diced butternut squash or sweet potatoes for a heartier dish. You can also incorporate fresh herbs like parsley or cilantro for a fresh finish in the spring.
Allergen Information
This recipe contains bacon, which may be processed in facilities that handle allergens like gluten or soy. To make this recipe gluten-free, ensure that the barbecue sauce and mustard you’re using are certified gluten-free. For those avoiding pork, turkey bacon or a plant-based bacon substitute can be used.
FAQ
Can I make these baked beans in advance?
Yes, these baked beans are perfect for making ahead. You can prepare them up to a day in advance and simply reheat them in the oven before serving. The flavors will intensify overnight, making them even tastier the next day.
What type of beans should I use for this recipe?
This recipe works well with canned beans such as navy beans, pinto beans, or great northern beans. You can also mix different types of beans for more variety in texture and flavor.
Can I freeze leftover baked beans?
Absolutely! Leftover baked beans freeze well. Just place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make this dish vegetarian?
Yes, you can make a vegetarian version by omitting the bacon and using vegetable oil or butter to sauté the vegetables. To maintain that smoky flavor, add a bit of smoked paprika or liquid smoke to the sauce.
How do I keep the bacon from getting too crispy?
To prevent the bacon from becoming overly crispy, make sure to only partially cook it before baking. It will continue to cook on top of the beans during the baking process, allowing it to stay tender yet flavorful.
What can I serve with Southern-style baked beans?
These beans are a fantastic side dish for grilled meats, such as ribs, brisket, or chicken. They also pair nicely with potato salad, coleslaw, or cornbread for a classic Southern meal. A tangy green salad can balance out the richness of the beans and bacon.
Southern-Style Baked Beans with Bacon
Ingredients
- 8 slices bacon cut in half
- 1/2 cup brown sugar
- 1/2 medium green bell pepper diced
- 3/4 cup barbecue sauce
- 2 teaspoons dry mustard or 2 tablespoons Dijon mustard
- 3 (28 oz) cans beans
- 1 medium onion diced
- 1/4 cup cider or distilled vinegar
Instructions
- Preheat your oven to 325°F and adjust the rack to a lower-middle position.
- In a large sauté pan, cook the bacon until it's partially done and has released around 1/4 cup of fat. Set the bacon aside on paper towels to drain.
- Using the bacon drippings, sauté the diced onion and green bell pepper in the same pan for about 5 minutes until softened.
- Add the beans, along with the barbecue sauce, mustard, brown sugar, and vinegar to the pan. Bring the mixture to a gentle simmer. If your pan isn’t large enough, transfer the beans to a bigger bowl and stir in the remaining ingredients.
- Transfer the simmering beans to a greased 13x9-inch oven-safe dish. Arrange the partially cooked bacon strips on top.
- Place the dish in the oven and bake for approximately 2 hours, or until the beans are bubbly and the sauce thickens to a syrup-like consistency.
- Once baked, let the beans sit for a few minutes to thicken further before serving.
