Simple Baked Beans with Pork and Beans

Finding the perfect side dish for summer barbecues and potlucks can feel impossible. You want something that feeds a crowd, tastes amazing, and doesn’t require you to stress in the kitchen while everyone else is having fun outside. Plus, it needs to be the kind of dish that actually gets eaten, not just pushed around on plates.

That’s exactly why these baked beans with pork and beans are my absolute go-to. They’re loaded with smoky bacon, tangy BBQ sauce, and just the right amount of sweetness, they come together in one dish with minimal effort, and they’re always the first thing to disappear at any gathering.

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What Kind of Pork and Beans Should I Use?

Any brand of canned pork and beans will work great for this recipe, so feel free to grab whatever’s on sale at your grocery store. Some people prefer brands like Bush’s or Van Camp’s, but honestly, the barbecue sauce and brown sugar you’ll be adding will give the dish most of its flavor anyway. If you want to mix things up, you can also use a combination of different bean varieties – try swapping out one can for navy beans or great northern beans for a slightly different texture. Just make sure you’re using the beans in tomato sauce variety, not plain beans, since that sauce is part of what makes this dish so good.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Bacon: You can use turkey bacon for a lighter option, or swap it out for diced ham or salt pork. If you want to skip the meat altogether, just add a teaspoon of liquid smoke to get that smoky flavor.
• Green pepper: Red or yellow bell peppers work just as well and add a slightly sweeter taste. You can also leave it out if peppers aren’t your thing.
• Pork and beans: Regular canned baked beans or navy beans will work fine. If using plain navy beans, you might want to add a bit more barbecue sauce to make up for the missing sauce.
• Barbecue sauce: Use whatever style you like – sweet, spicy, or smoky. You can even make a quick substitute with ketchup mixed with a little molasses and worcestershire sauce.
• Brown sugar: White sugar works in a pinch, though you’ll lose some of that molasses flavor. Maple syrup or honey are also good alternatives – just use about 1/3 cup instead.
• Vinegar: Apple cider vinegar and distilled vinegar are pretty much interchangeable here. White wine vinegar also works if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake people make with baked beans is not cooking them long enough – that full 2 hours in the oven is what transforms canned beans into something special, allowing the flavors to meld together and the sauce to thicken properly.

Skipping the step of cooking the onion and pepper in the bacon fat is another error, since this builds a flavor foundation that you just can’t get by dumping everything straight into the dish.

If your beans turn out too watery, it’s likely because you didn’t simmer the mixture on the stovetop before baking, which helps reduce excess liquid and concentrate the flavors.

Finally, resist the urge to dig in right away – letting the beans stand for 10-15 minutes after baking allows the sauce to set up and makes serving much cleaner.

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What to Serve With Baked Beans?

Baked beans are a backyard barbecue staple, so they pair perfectly with grilled meats like burgers, hot dogs, ribs, or pulled pork sandwiches. I love serving them alongside coleslaw and cornbread to round out the meal – the cornbread is especially good for soaking up the sweet and tangy sauce. For a full cookout spread, add some potato salad or mac and cheese on the side, and you’ve got yourself a proper summer feast. These beans also work great as a topping for baked potatoes or even spooned over rice if you want something a bit different.

Storage Instructions

Store: Keep your leftover baked beans in an airtight container in the fridge for up to 5 days. They actually taste even better the next day once all those flavors have had time to meld together, so don’t be surprised if you find yourself sneaking spoonfuls straight from the fridge!

Freeze: These beans freeze really well for up to 3 months. Let them cool completely, then portion them into freezer-safe containers or bags. I like to freeze them in smaller portions so I can thaw just what I need for a quick side dish.

Reheat: Warm them up in a pot on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If they seem a bit thick after storing, just add a splash of water to loosen them up.

Estimated Nutrition

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

• Calories: 2650-2850
• Protein: 85-95 g
• Fat: 60-70 g
• Carbohydrates: 475-495 g

Ingredients

For the bean base:

• 1 large onion (diced into 1/4-inch pieces)
• 1/2 large green pepper (diced into 1/4-inch pieces)
• 84 oz pork and beans (preferably Van Camp’s)
• 1 cup BBQ sauce (preferably Sweet Baby Ray’s Original)
• 1/3 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 tablespoon mustard powder

For the topping:

• 10 slices bacon (cut into 1-inch pieces for even crisping)

Step 1: Render the Bacon and Build the Flavor Base

• 10 slices bacon, cut into 1-inch pieces

Cut the bacon into 1-inch pieces and cook in a large skillet over medium heat, stirring occasionally, until the bacon has released about 1/4 cup of fat and the pieces are partially cooked but still slightly chewy (not fully crispy).

Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.

I prefer to stop the bacon short of full crispness here because it will finish cooking in the oven and won’t dry out.

Reserve the cooked bacon for topping later.

Step 2: Sauté the Aromatics

• 1 large onion, diced into 1/4-inch pieces
• 1/2 large green pepper, diced into 1/4-inch pieces

In the same skillet with the bacon fat still in it, add the diced onion and green pepper over medium heat.

Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

This step builds a flavorful foundation by allowing the aromatics to release their natural sugars and develop deeper flavor before combining with the beans.

Step 3: Combine All Ingredients and Simmer

• 84 oz pork and beans
• 1 cup BBQ sauce
• 1/3 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 tablespoon mustard powder

Add the pork and beans, BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and mustard powder to the skillet with the sautéed vegetables.

Stir well to combine all ingredients evenly.

Bring to a gentle simmer over medium-low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld together.

I always taste at this point to make sure the sweet, savory, and tangy balance feels right before baking.

Step 4: Transfer to Baking Dish and Top with Bacon

• Bean mixture from Step 3
• Reserved bacon from Step 1

Preheat your oven to 325°F.

Pour the entire mixture from the skillet into a 9×13 inch baking dish (or similar size casserole).

Distribute the reserved bacon pieces evenly over the top of the bean mixture.

The bacon will finish crisping during baking and infuse additional smoky flavor into the beans.

Step 5: Bake and Develop Deep Flavors

Bake uncovered at 325°F for 2 hours.

The low temperature allows the beans to absorb all the flavors gently while the top develops a slightly caramelized appearance.

Stir the mixture halfway through baking to ensure even cooking and prevent the bottom from sticking.

Step 6: Rest and Serve

Remove the baking dish from the oven and let it stand for 5-10 minutes before serving.

This resting period allows the flavors to settle and the mixture to thicken slightly as it cools a bit, making it easier to serve and more cohesive on the plate.

Simple Baked Beans with Pork and Beans

Delicious Simple Baked Beans with Pork and Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 22 minutes mins

Servings 10 servings

Calories 2750 kcal

Ingredients

  

For the bean base

• 1 large onion (diced into 1/4-inch pieces)
• 1/2 large green pepper (diced into 1/4-inch pieces)
• 84 oz pork and beans (preferably Van Camp's)
• 1 cup BBQ sauce (preferably Sweet Baby Ray's Original)
• 1/3 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 tablespoon mustard powder

For the topping

• 10 slices bacon (cut into 1-inch pieces for even crisping)

Instructions

 

• Cut the bacon into 1-inch pieces and cook in a large skillet over medium heat, stirring occasionally, until the bacon has released about 1/4 cup of fat and the pieces are partially cooked but still slightly chewy (not fully crispy). Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. I prefer to stop the bacon short of full crispness here because it will finish cooking in the oven and won't dry out. Reserve the cooked bacon for topping later.
• In the same skillet with the bacon fat still in it, add the diced onion and green pepper over medium heat. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step builds a flavorful foundation by allowing the aromatics to release their natural sugars and develop deeper flavor before combining with the beans.
• Add the pork and beans, BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and mustard powder to the skillet with the sautéed vegetables. Stir well to combine all ingredients evenly. Bring to a gentle simmer over medium-low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld together. I always taste at this point to make sure the sweet, savory, and tangy balance feels right before baking.
• Preheat your oven to 325°F. Pour the entire mixture from the skillet into a 9x13 inch baking dish (or similar size casserole). Distribute the reserved bacon pieces evenly over the top of the bean mixture. The bacon will finish crisping during baking and infuse additional smoky flavor into the beans.
• Bake uncovered at 325°F for 2 hours. The low temperature allows the beans to absorb all the flavors gently while the top develops a slightly caramelized appearance. Stir the mixture halfway through baking to ensure even cooking and prevent the bottom from sticking.
• Remove the baking dish from the oven and let it stand for 5-10 minutes before serving. This resting period allows the flavors to settle and the mixture to thicken slightly as it cools a bit, making it easier to serve and more cohesive on the plate.