When my husband asked me to prepare a meal for his annual guys’ golf weekend, I was more than happy to oblige. I love cooking for others, and a hearty barbecue meal with my Southern baked beans sounded like just the thing. The only challenge was figuring out what else to make for a hungry group of golfers.

Naturally, I asked my husband what he had in mind, knowing full well he probably didn’t have a clue.

He wanted something that could cook all day while everyone was out golfing, so dinner would be ready when they returned. Easy enough! My Slow Cooked Barbecue Pulled Pork was just the thing.

Next, he asked about a side dish that could be made ahead without requiring any additional cooking. My Broccoli Bacon Pasta Salad was an obvious choice. It’s hearty, crowd-pleasing, and actually tastes better after a day or two in the refrigerator.

With the main dish and a cold side covered, all that was missing was something warm and hearty. That’s where my Southern baked beans came in.

I’ve been making these baked beans for years without a written recipe, until I finally decided to jot it down. The combination of smoky bacon, tender onions, five varieties of beans, and my homemade Sweet and Tangy Barbecue Sauce creates a delicious balance of flavors. They’re always a hit, and someone inevitably asks for the recipe.

There were 16 guys to feed that weekend, so I made a double batch. With nearly 10 pounds of baked beans, I figured there would surely be a little left over for me. Uh, no. Not a single bean! I suppose that’s the ultimate compliment, although I wouldn’t have minded enjoying a bowl myself.

These Smoky Southern Baked Beans with Bacon have become a family favorite, and I hope you enjoy them just as much.

Maybe you could save me a bowl?

Why You’ll LOVE These Southern Baked Beans

Smoky, sweet, and tangy. Bacon, onions, and homemade barbecue sauce create a delicious combination of flavors.
Five kinds of beans. A mixture of beans adds variety in texture and makes this side dish especially hearty.
Easy to prepare. A few simple steps to follow, and then the oven does most of the work.
Perfect for entertaining. Make a batch ahead of time for barbecues, potlucks, family gatherings, or game day.
Feeds a crowd. This generous recipe is easy to double when you’re cooking for a large group.

What You’ll Need

Bacon – Adds smoky, savory flavor throughout the beans. While I prefer thick-cut bacon, regular bacon works just as well. Pork belly cut into small bite-size pieces also works well in this recipe.
Onion – Fresh chopped onion adds a subtle sweetness and aromatic flavor as it cooks in the bacon drippings.
Barbecue sauce – My homemade Sweet and Tangy Barbecue Sauce provides the signature combination of sweet, smoky, and tangy flavors that makes these beans so delicious.
Beans, beans, and more beans – A variety is best. My top picks are a combination of Great Northern, Pinto, black, Cannellini and Red kidney beans. Choose your favorites and mix it up.

Recipe Tips

Use your favorite barbecue sauce. My Sweet and Tangy Barbecue Sauce is what gives these beans their signature flavor. Make a batch ahead of time or prepare it while gathering the other ingredients. You can also use your favorite bottled barbecue sauce, although the final flavor will depend on the sauce you choose.

Don’t fully cook the bacon. Cook the bacon just until it begins to brown but is still somewhat soft. It will finish cooking in the oven, releasing more of its smoky flavor into the beans.

Save a little bacon grease. After cooking the bacon, leave about 2 tablespoons of drippings in the skillet. Sautéing the onions in the bacon grease adds another layer of flavor.

Mix and match the beans. I enjoy using five different varieties because each brings something different to the dish. Feel free to substitute your favorites or use fewer varieties, provided you keep approximately the same total quantity.

Add a little heat. If you enjoy spicy baked beans, stir in a pinch of cayenne pepper. Start with a small amount and adjust to your preference.

Give them enough time to bake. The beans should be thick and saucy after about two hours. If the sauce is still too thin, return the dish to the oven for another 20–30 minutes, checking periodically until it reaches your preferred consistency.

Make them ahead. Assemble the beans the night before, cover tightly, and refrigerate. When you’re ready, bake as directed, allowing additional time if the mixture is cold from the refrigerator.

How to Serve Southern Baked Beans

These baked beans are a natural companion to just about anything coming off the grill or smoker.
I especially enjoy serving them with Slow Cooked Barbecue Pulled Pork, Dry Rubbed Country Style Barbecue Ribs, or BBQ pork belly.
They’re equally delicious alongside grilled chicken, hamburgers, hot dogs, or steak.
For a complete barbecue meal, pair them with Broccoli Bacon Pasta Salad, coleslaw, potato salad, or fresh cornbread.
They’re also an excellent addition to potlucks, family gatherings, and holiday cookouts. Since the recipe doubles easily, it’s a convenient choice when you have a crowd to feed.
If you’re planning a summer gathering, these beans are a great make-ahead dish. Prepare them in advance, then bake when you’re ready so they’re hot and ready for serving.

“Made them for my son’s birthday dinner and they were a hit!” -Keith

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Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

The smoky bacon and sweet, tangy barbecue sauce in these baked beans pair beautifully with drinks that complement their richness.

For more ideas, check out my Backyard Barbecue Drink Pairings guide, where I share easy pairings for everything from pulled pork and ribs to burgers, grilled chicken, and classic barbecue sides.

FAQs

Absolutely! In fact, these beans are ideal for preparing ahead. Assemble the ingredients in the baking dish, cover tightly, and refrigerate overnight. When you’re ready to serve, bake until the beans are hot throughout and the sauce has thickened. You may need a little extra baking time if the mixture is cold.

Yes. The five varieties in this recipe create a nice combination of textures, but you can substitute any canned beans you prefer. Navy beans, butter beans, or additional pinto beans are all good choices. Just keep the total quantity approximately the same.

Yes. Partially cooking the bacon renders some of the fat and develops its smoky flavor. It also provides the bacon drippings used to sauté the onions. The bacon finishes cooking in the oven along with the beans.

Definitely! Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the bean mixture. Start with a little and adjust to your preference. Keep in mind that your barbecue sauce may already have some heat.

The sauce should thicken as the beans bake. If it’s still too thin after two hours, return the dish to the oven for another 20–30 minutes. Continue baking uncovered, checking periodically until the sauce reaches your preferred consistency.

Allow the beans to cool slightly, then transfer them to an airtight container and refrigerate promptly. They’ll keep for 3–4 days. Reheat in the microwave or oven until thoroughly heated, adding a splash of water if the sauce becomes too thick.

Yes! These beans freeze well for up to three months for the best quality. Allow them to cool, portion into freezer-safe airtight containers, and freeze. Thaw overnight in the refrigerator before reheating. Add a little water if necessary to restore the sauce’s consistency.

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Smoky Southern Baked Beans with Bacon

Recipe byAnnette (•‿•)

These Southern Baked Beans are packed with smoky bacon, tender onions, five varieties of beans, and a sweet and tangy homemade barbecue sauce. Baked until thick and flavorful, they're a delicious side dish for barbecues, cookouts, potlucks, and family gatherings.

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Prep Time:15

Cook Time:2

Total Time:2 15

Course: Sides

Cuisine: American, Southern

Servings:

Calories: 196cal

Ingredients

1 large onion chopped
1 pound bacon cut into ½-inch pieces
1½ cups Sweet and Tangy Barbecue Sauce
1 15.5-ounce can Great Northern beans drained
1 15.5-ounce can pinto beans drained
1 15.5-ounce can black beans drained
1 15.5-ounce can cannellini beans drained
1 15.5-ounce can red kidney beans drained
Nonstick cooking spray

Instructions

Preheat oven to 325°F.
Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
In a large fry pan over medium-high heat, cook the bacon until partially cooked. Remove from the skillet and drain on paper towels.
Drain the bacon grease from the skillet, reserving approximately 2 tablespoons in the pan. Add the chopped onion and cook for 5–8 minutes, stirring frequently, until tender and translucent.
Stir the barbecue sauce, partially cooked bacon, and beans into the skillet with the onions. Gently mix until everything is evenly coated.
Spoon the bean mixture into the prepared 9 x 13-inch baking dish, spreading evenly.
Bake uncovered for approximately 2 hours, or until the sauce is thick and the beans are hot and bubbly.
Remove from the oven and allow to rest briefly before serving.