Savory Baked Beans with Ground Turkey

Here is my favorite baked beans with ground turkey recipe, loaded with tender turkey, smoky bacon, bell peppers, and a sweet and tangy sauce that brings everything together perfectly.

This is the dish I make whenever we’re having a backyard cookout or need to bring something to a potluck. It’s hearty enough to serve as a main dish, and my family always goes back for seconds. Plus, it tastes even better the next day!

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What Kind of Ground Turkey Should I Use?

For this recipe, you’ll want to grab ground turkey that’s labeled 93/7 or 85/15 – that’s the lean-to-fat ratio. The 85/15 will give you a bit more flavor and moisture, which works great in a saucy dish like baked beans, while the 93/7 is leaner if that’s what you prefer. Either way, make sure you break it up well while browning so it incorporates nicely with all those beans and sauce. If your ground turkey seems a little dry while cooking, don’t worry – all that barbecue sauce and ketchup will add plenty of moisture to the final dish.

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Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Ground turkey: You can easily swap ground turkey for ground beef, ground chicken, or even ground pork. If you want to skip the meat entirely, add an extra can of beans or try crumbled tempeh for a vegetarian version.
• Bell pepper: Any color bell pepper works here – red, green, yellow, or orange. You can also use poblano peppers for a mild kick or leave them out if you’re not a pepper fan.
• Grillin’ Beans: Regular canned baked beans work perfectly fine. You can also use navy beans, pinto beans, or a mix of different beans – just add a bit more barbecue sauce to make up for the missing flavor.
• Barbecue sauce: Use whatever barbecue sauce you have on hand – sweet, smoky, or spicy all work. In a pinch, you can add extra ketchup and brown sugar with a dash of liquid smoke.
• Soy sauce: Worcestershire sauce can replace soy sauce if needed, or use tamari for a gluten-free option. You could also just add a pinch of salt instead.
• Brown sugar: White sugar, honey, or maple syrup all work as sweeteners. Start with 3 tablespoons and adjust to taste since honey and maple syrup are a bit sweeter.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked beans with ground turkey is not breaking up the meat enough while cooking, which leaves you with large, unappetizing chunks – use a wooden spoon or potato masher to crumble it into small, even pieces as it browns.

Another common error is skipping the step to drain excess liquid from the turkey and vegetables before adding the beans, as ground turkey releases quite a bit of moisture that can make your dish watery instead of thick and saucy.

Don’t forget to taste and adjust the sweetness before baking, since different brands of barbecue sauce and ketchup vary in sugar content – you might need more or less brown sugar depending on your preference.

Finally, resist the urge to skip the final 10 minutes of uncovered baking, as this step caramelizes the top and thickens the sauce to the perfect consistency.

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What to Serve With Baked Beans?

These baked beans with ground turkey are hearty enough to be a main dish, but they’re also perfect as a side at your next cookout or potluck. I love serving them alongside cornbread or dinner rolls to soak up all that sweet and tangy sauce. They’re also great with coleslaw for a classic BBQ plate, or you can pair them with grilled chicken, ribs, or burgers if you’re feeding a crowd. For a complete meal, add some potato salad or mac and cheese on the side, and you’ve got yourself a real backyard feast.

Storage Instructions

Store: These baked beans actually taste even better the next day after all the flavors have had time to meld together. Keep them in an airtight container in the fridge for up to 5 days. They make a great side dish to pull out for quick weeknight dinners.

Freeze: This recipe freezes really well, which makes it perfect for meal prep. Let the beans cool completely, then transfer to freezer-safe containers or bags for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need.

Reheat: Warm the beans in a pot on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 1-minute intervals, stirring in between. If they seem a bit thick after storing, just add a splash of water or broth to loosen them up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2200
• Protein: 110-125 g
• Fat: 30-40 g
• Carbohydrates: 320-350 g

Ingredients

For the base:

• 1 lb ground turkey
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 large bell pepper (seeded and diced into 1/2-inch squares)
• 44 oz canned baked beans
• 1/2 cup plus 2 tablespoons bbq sauce
• 1/2 cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp worcestershire sauce
• 1 tbsp soy sauce
• 5 tbsp brown sugar (packed)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

For the topping:

• 8-10 slices bacon (cut into 1-inch pieces before topping)

Step 1: Prepare Mise en Place and Preheat Oven

• 1 large onion, finely diced
• 1 large bell pepper, seeded and diced
• 8-10 slices bacon, cut into 1-inch pieces
• 1/2 cup plus 2 tablespoons BBQ sauce
• 1/2 cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 5 tbsp brown sugar
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish or similar size casserole.

While the oven heats, finely dice the onion into 1/4-inch pieces and seed and dice the bell pepper into 1/2-inch squares.

Cut the bacon into 1-inch pieces and set aside.

In a small bowl, whisk together the BBQ sauce, ketchup, yellow mustard, Worcestershire sauce, soy sauce, brown sugar, smoked paprika, and garlic powder until well combined.

This sauce base ensures all flavors blend evenly throughout the dish.

Step 2: Brown the Ground Turkey with Vegetables

• 1 lb ground turkey
• 1 large onion, finely diced
• 1 large bell pepper, seeded and diced

Heat a large skillet over medium-high heat.

Add the ground turkey, breaking it into small pieces as it cooks.

Once the turkey is starting to brown (about 2-3 minutes), add the diced onion and bell pepper.

Continue cooking for another 3-4 minutes, stirring occasionally, until the turkey is fully cooked through and the vegetables have softened slightly.

I like to cook the vegetables in the turkey fat for extra flavor—it gives the dish more depth.

Don’t drain the meat; the rendered fat will add richness to the final dish.

Step 3: Combine with Beans and Sauce

• cooked turkey and vegetables from Step 2
• 44 oz canned baked beans
• sauce mixture from Step 1

Add the 44 oz canned baked beans (with their liquid) to the skillet with the cooked turkey and vegetables.

Pour in the sauce mixture from Step 1 and stir well to combine all ingredients evenly.

Simmer over medium heat for 5 minutes, stirring occasionally, to allow the flavors to meld together.

The beans will absorb the flavors from the sauce and turkey, creating a cohesive, flavorful base.

Step 4: Transfer to Baking Dish and Top with Bacon

• turkey and bean mixture from Step 3
• 8-10 slices bacon, cut into 1-inch pieces

Pour the entire turkey and bean mixture from the skillet into your prepared baking dish, spreading it into an even layer.

Distribute the bacon pieces evenly across the top of the beans.

The bacon will render and crisp during baking, adding a smoky, savory element that complements the sweet and tangy sauce.

Step 5: Covered Bake to Develop Flavors

Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven.

Bake for 35 minutes.

The foil traps steam and heat, allowing the flavors to intensify and the bacon to begin rendering without burning.

I find covering it first prevents the top from drying out while the center reaches the right consistency.

Step 6: Uncover and Finish Baking

Remove the foil from the baking dish and return it to the oven for an additional 10 minutes.

This final uncovered baking allows excess moisture to evaporate and the bacon to crisp up to a golden brown.

Watch toward the end to ensure the edges don’t burn; the bacon should be rendered and slightly crispy, not charred.

Step 7: Rest and Serve

Remove the baking dish from the oven and let it rest for 5 minutes before serving.

This brief rest allows the sauce to thicken slightly and makes the dish easier to portion.

Serve warm, making sure each portion includes beans, turkey, and crispy bacon pieces.

Savory Baked Beans with Ground Turkey

Delicious Savory Baked Beans with Ground Turkey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 2075 kcal

Ingredients

  

For the base

• 1 lb ground turkey
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 large bell pepper (seeded and diced into 1/2-inch squares)
• 44 oz canned baked beans
• 1/2 cup plus 2 tablespoons bbq sauce
• 1/2 cup ketchup
• 2 tbsp yellow mustard
• 2 tbsp worcestershire sauce
• 1 tbsp soy sauce
• 5 tbsp brown sugar (packed)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

For the topping

• 8-10 slices bacon (cut into 1-inch pieces before topping)

Instructions

 

• Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish or similar size casserole. While the oven heats, finely dice the onion into 1/4-inch pieces and seed and dice the bell pepper into 1/2-inch squares. Cut the bacon into 1-inch pieces and set aside. In a small bowl, whisk together the BBQ sauce, ketchup, yellow mustard, Worcestershire sauce, soy sauce, brown sugar, smoked paprika, and garlic powder until well combined. This sauce base ensures all flavors blend evenly throughout the dish.
• Heat a large skillet over medium-high heat. Add the ground turkey, breaking it into small pieces as it cooks. Once the turkey is starting to brown (about 2-3 minutes), add the diced onion and bell pepper. Continue cooking for another 3-4 minutes, stirring occasionally, until the turkey is fully cooked through and the vegetables have softened slightly. I like to cook the vegetables in the turkey fat for extra flavor—it gives the dish more depth. Don't drain the meat; the rendered fat will add richness to the final dish.
• Add the 44 oz canned baked beans (with their liquid) to the skillet with the cooked turkey and vegetables. Pour in the sauce mixture from Step 1 and stir well to combine all ingredients evenly. Simmer over medium heat for 5 minutes, stirring occasionally, to allow the flavors to meld together. The beans will absorb the flavors from the sauce and turkey, creating a cohesive, flavorful base.
• Pour the entire turkey and bean mixture from the skillet into your prepared baking dish, spreading it into an even layer. Distribute the bacon pieces evenly across the top of the beans. The bacon will render and crisp during baking, adding a smoky, savory element that complements the sweet and tangy sauce.
• Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven. Bake for 35 minutes. The foil traps steam and heat, allowing the flavors to intensify and the bacon to begin rendering without burning. I find covering it first prevents the top from drying out while the center reaches the right consistency.
• Remove the foil from the baking dish and return it to the oven for an additional 10 minutes. This final uncovered baking allows excess moisture to evaporate and the bacon to crisp up to a golden brown. Watch toward the end to ensure the edges don't burn; the bacon should be rendered and slightly crispy, not charred.
• Remove the baking dish from the oven and let it rest for 5 minutes before serving. This brief rest allows the sauce to thicken slightly and makes the dish easier to portion. Serve warm, making sure each portion includes beans, turkey, and crispy bacon pieces.