Barbecued Baked Beans
Enhance your cookouts with these homemade barbecued baked beans. Easy to make and packed with flavor, they’re the perfect side dish!
These homemade barbecued baked beans are the ultimate summer side dish. Sweet, smoky, and just the right amount of savory, they’re easy to throw together and always a crowd-pleaser. Whether you’re hosting a backyard cookout or bringing a dish to a potluck, this recipe is a go-to.
With a base of canned baked beans, this version gets a flavor boost from crisp bacon, sautéed onions and bell peppers, and a quick barbecue-style sauce with brown sugar, ketchup, and Worcestershire. You can bake them in a casserole dish or even transfer them to a slow cooker to keep warm at gatherings.
What You’ll Like About This Dish
Easy to make. Uses pantry staples and minimal prep—ready for the oven in under 20 minutes.
Sweet and smoky. The mix of barbecue sauce, bacon, and dry mustard gives a balanced, bold flavor.
Great for gatherings. Perfect side dish for cookouts, potlucks, or weeknight meals.
Customizable. You can adjust the sweetness, heat, or texture with a few simple swaps.
Ingredient Notes
- Bacon: Adds smoky depth and richness—use thick-cut if you want bigger pieces.
- Onion and bell pepper: Classic veggie base that adds sweetness and texture.
- Canned baked beans: Use your favorite brand; drain off a bit of liquid if overly saucy.
- Ketchup: Adds sweetness and tang to the sauce base.
- Brown sugar: Light or dark sugar works—dark gives a richer molasses note.
- Worcestershire sauce: Adds umami and complexity.
- Barbecue sauce: Use your favorite store-bought or homemade version.
- Dry mustard: A subtle spice that balances the sweetness.
Steps to Make Barbecued Baked Beans
- Cook the bacon in a skillet until crisp, then transfer to paper towels to drain.
- Sauté the onions and bell peppers in the bacon drippings until softened.
- In a bowl, mix together the ketchup, brown sugar, Worcestershire, barbecue sauce, and mustard.
- Stir in the canned beans, cooked vegetables, and chopped bacon.
- Transfer to a greased 2-quart casserole dish.
- Bake uncovered at 350°F for 30 to 45 minutes, until bubbling and heated through.
Tips
- Drain excess liquid. Pour off a bit of the liquid from the canned beans to avoid overly soupy results.
- Use quality barbecue sauce. The flavor really shines here, so pick one you love.
- Make ahead. These can be prepped a day ahead and baked just before serving.
- Keep warm. Transfer to a slow cooker on warm for serving at potlucks or cookouts.
Recipe Variations
- Meat: Add browned ground beef, sausage, or turkey to the bean mixture for a hearty, protein-packed dish.
- Vegetables: Sneak in some julienned carrots or diced tomatoes for extra nutrients.
- Liquid smoke: Amp up the smoky flavor with a teaspoon or so of liquid smoke.
- Heat: Sauté a finely chopped jalapeño pepper with the onion, or add a dash of cayenne pepper or crushed red pepper flakes.
- Herbs and spices: Try adding chili powder, smoked paprika, thyme, or parsley to enhance the flavors.
Serving Suggestions
- Serve alongside pulled pork, ribs, hot dogs, or grilled chicken.
- Pair with creamy coleslaw and cornbread for a classic BBQ plate.
- Bring to potlucks or picnics in a slow cooker to keep warm.
- Top with shredded cheese and bake briefly for a cheesy twist.
How to Store and Reheat
Refrigerate: Let the beans cool completely, then store in a covered container in the refrigerator for up to 4 days.
Freeze: Transfer cooled beans to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the beans in a covered dish in a 350°F oven until heated through, or reheat gently on the stovetop or in the microwave.
Barbecued Baked Beans
Ingredients
- 6 strips bacon
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped , green, red, or combo
- 28 ounces canned baked beans, or 2 16-ounce cans
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 3 tablespoons Worcestershire sauce
- 1/3 cup barbecue sauce
- 1 teaspoon dry mustard
Instructions
- Heat the oven to 350°F.
- Fry the bacon in a skillet over medium heat for 6 to 10 minutes until crisp; remove to paper towels to drain.
- Add the chopped onions and peppers to the drippings in the skillet and sauté until the onions are translucent.
- In a large bowl, combine the ketchup, brown sugar, Worcestershire sauce, barbecue sauce, and dry mustard.
- Remove any excess liquid from the top of the beans in the can and add them to the bowl along with the bacon and sautéed onions and peppers.
- Turn the beans into a lightly greased 2-quart casserole.
- Bake the beans for 30 to 45 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
