Smoky Southern Baked Beans with Bacon

Author: Annette (•‿•)

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

Keyword: Baked, Comfort Food, Easy to Make, Party Food

Servings:

Calories: 196cal

Equipment

Sweet and Tangy Barbecue Sauce for the perfect combination of smoky, sweet, and tangy flavors.
Montgomery Inn Barbecue Sauce for a storebought option and a Cincinnati favorite.
Sweet Baby Rays Barbecue Sauce another storebought option that's popular for its thick texture and rich sweetness.

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.

Nutrition