Home > Recipes > > Mom’s Famous Southern-Style Baked Beans
Maggy Keet| |53 Comments
People don’t love Mom’s Famous Southern-Style Baked Beans, they love them. Some people, my husband included, might even say they live for these beans.
How good are they? Let’s say we invited you to come for a BBQ at our house, but you had another commitment. Once you knew these baked beans were on the menu, you’d call and tell your Grandma a great big lie and dink out—then come and enjoy a plateful of Mom’s beans with barbecued chicken and grilled corn. Even that annoying friend with incredible self-control will go back for seconds. Thirds. When we ask people if they’d like to take a Tupperware-full home, they don’t say, “Aw, no thanks.” They shriek, “Yes, please!”
This is ‘last meal’ request territory, folks. You might want to add them to your Memorial Day menu. Just sayin’!
Mom's Famous Southern-Style Baked Beans
by: Three Many Cooks
Serves: up to 18 (but more like 12!)
Ingredients
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- ½ medium green pepper, cut into small dice
- 3 large cans (28 ounces each) pork and beans
- ¾ cup barbecue sauce
- ½ cup brown sugar
- ¼ cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about ¼ cup drippings. Remove bacon from pan and drain on paper towels.
- Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
- Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Notes
If you like thick beans, you can continue to bake them. I've cooked mine up to 3 hours. They just keep getting thicker and richer. I've also used Bush's canned baked beans in place of pork and beans and they're really good too.
About Maggy Keet
As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.
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53 Comments
Such a classic dish for summer. Love it!
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Monsterscircus saysThat’s the most delicious bean course, I have ever seen! Have a wonderful Day!
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- PAULA GASKILL says
Yes Bush Beans are the Best to use in this recipe. I saute my diced onion with cut up bacon bite size, just until onion and bacon are done. Don’t over cook. Mean time brown Hamb about 1 pound to every large can of beans. drain add bacon and onion add beans mix 1/2 can with ketsup an brown sugar stir until mixed good . Just make sure when mixed you don’t have more ketsup taste then brown sugar. ADD to bean mixture heat about 30 minutes. I like to make these a day ahead . The longer they set the better. The secret to a better bean recipe is saute the bacon and onion together carmalized them .Made these for 30 years Everyone loves these.
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- RC says
You should start your own blog
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- Berni says
I’ve made these and they are awesome! Pioneer Woman had a post a couple of years back with you makng these beans, so I tried them out. My family loves them. I made them for a celebration at work and brought home an empty pan and requests for the recipe.
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- Sylvia says
Hi Maggy, these sound really, really good. One question though, are they covered in the oven? I would guess that they would not be? Thanks
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- Audrey Wesseling says
Not cover, want it to thicken
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- Mindy says
These sound so delicious! I can’t wait to try them. Thanks!
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- Connie says
Like Berni, I stumbled across this recipe on Pioneer Woman’s website and have worshiped Pam Anderson ever since that day. I swear that the only reason I am invited to parties is because I agree to bring this dish. Thanks so much!
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- Heather says
Can these be made ahead and reheated? I want to do oven-baked ribs and only have one oven! Love your blog!
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These sound incredible and absolutely perfect for this weekend – thanks so much for sharing!
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- Beth from SJ says
I saw this recipe on Pioneer Woman and she stated they were the best baked beans ever – and she was right!!! Everytime I bring them to a party I’m asked for the recipe! Getting ready to make them today! Thanks!!!
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- Sylvia says
HI Maggy or Pam,
I made these for our Memorial Day picnic dinner and left them uncovered in the oven and they were dry….the flavor was really good so next time I try them I will cover them. It would be helpful to include this detail (covered or not) in the instructions. Thanks
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I cannot WAIT to make these–no sugar for me so molasses and honey will have to substitute, not such a bad substitute though, huh Anderson girls?
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- Jim says
I just put a batch in the oven… Got my fingers crossed.
I added cheese to the recipe cause ive had beans similar to this with cubes of chese in it and they were great!Reply
- Jen says
Ya this is the exact same recipe as the pioneer woman’s. They are good.
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- Mary says
This is a very similar recipe that my mother made for years and I have also made for a long time. I do not know where her recipe came from but it is very delicious recipe. I have not made it for a while but I am planning on making it for July 4th.
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- Ginger says
We went to a friend’s to grill and I wanted some Southern baked beans. I found your recipe and loved the story about how someone would ditch on their Grandma just to eat these beans. I made them, and I must say your boast is not without merit. An excellent recipe! They were requested to be brought to a July 4th get together! Thank you for sharing!
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- janene soeken says
I make beans very simular to these but instead of the green pepper i put green chilies instead. Usually only takes 1 or 2.
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- Kathy says
OMG!! I must say, this is the ONLY time that I have made baked bean for a cookout and had nothing left!! I definitely should have doubled this recipe!! This is a keeper, for sure!!!
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- Mary says
I added 1T. Worchestor Sauce, 1/4C. Ketchup, and used equal amounts of Dijon and Yellow mustard. I put extra ketchup on top, and cooked them for 4 hours to further reduce the liquid and to carmelize the ketchup. Delish!
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- Danielle says
Wow. Made this exactly how the recipe calls and it is so deelish! Thank you. It is definitely a keeper!!!
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- Ginny says
These beans spell F-L-A-V-O-F!! Gotta make these ASAP. But I also would like to know if I should cover the beans. Thanx.
- Pam Anderson says
Thanks for being in touch, Ginny. Do not cover the beans!
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- Sheila says
can you tell what kind of bbq sauce to use
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- Pam Anderson says
Hey Sheila, I use whatever I happen to have around, but often, it’s Sweet Baby Ray’s.
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- Dianna says
Can these be made in a crockpot???
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- Pam Anderson says
You need an open pan for the bean liquid to evaporate, so I think you better stick to the oven for this recipe.
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- Sam @ Away She Went says
These look delicious! My boyfriend’s mom makes the best baked beans and her recipe is similar to yours, so I’m sure these are just as good! It’s hard to go wrong with anything that has bacon in it!
I also wanted to let you know that I included this recipe in my recent Easter side dish roundup post (3/30/15). If you want me to remove your picture from my site, please let me know. I did give credit and note that everyone should pin from the original source.
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- Maud says
Hi
In Sweden we only have beans in tomatosauce. Is it ok to use that?Reply
- Pam Anderson says
Yes, Maud, I think they’ll work just fine. Good luck!
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- Linda V says
These are the best…killer baked beans ever! Thank you so much for this recipe!
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- Bill says
It’s not really a true pork an bean dish if you’re using canned goods, it’s more of a mock dish and I’m sorry but if people live for this dish I feel sorry for hem because obviously their not eating good food. Since your using Pinterest I will advise you to look for authentic pork an bean recipes.
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- Cathy says
Rude, stay off Pinterest. We love these recipes
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- Francine Spelker says
Are you kidding me? I feel sorry for you that you are judging people for a bean recipe that they like. If you have nothing nice to say, keep your mouth shut.
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- Allyn Ritz says
I made this for an outdoor dinner with friends this past week, but I made them in the slow cooker. I got so many compliments on how delicious the baked beans were (I also used Bush’s Baked Beans). Thanks so much for sharing this recipe!
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- Allyn says
I made these baked beans for a party and got so many compliments! I used turkey bacon and Sweet Baby Ray’s BBQ sauce. Thanks to you (and your mom) for this great recipe.
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- Allyn says
I’ve made your recipe twice for parties and they have been a major hit! I used Bushes baked beans, a red bell pepper and turkey bacon when I’ve made them. Thanks so much for this great recipe. I’m making them again this weekend for a party. Woohoo! Let’s eat!
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- Yvonne says
These baked beans are flavowed just right. I am scared to try a different recipe now. My husband eats these like a dip with Ritz or Club crackers. Great recipe. I have stored it in my favorites in Pinterest so I can get to it quick.
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- Marnie says
I have made the baked beans more times than I can count, and it is one of the fastest disappearing side dishes that I fix.
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- Ellen says
So, covered or uncovered? 🙂
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- Ellen says
Oops, just saw the answer to this. Uncovered!! 🙂
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- Desley says
I live in Australia & wanting to know what I can add to a regular can of baked beans because we don ‘t have pork baked beans ????
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- Pam Anderson says
Yes, you can add a can of regular baked bean as long as they aren’t too dramatically favored already.
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- Bev Cornell says
I add a drained can of pineapple tidbits to beans before cooking..so good!
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- Kirsten says
Made these last weekend for a cookout. OMG. The best beans I have ever had!
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- Michelle says
I am making these for our Mother’s Day BBQ this weekend ! One question can there’s be made the day before and reheated ?
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- Pam Anderson says
Yes, you can cook them ahead. Maybe cut the cooking time to 1 1/2 hours the day before and then heat them up to the right consistency before serving.
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- Beth says
Which mustard and vinegar do you normally use? Thanks
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- Pam Anderson says
I tend to use cider vinegar and Dijon mustard, which is what I usually have on hand.
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- JoAnne Davidson says
Can I double or triple this recipe for a crowd (60) ? If so do I have to adjust the recipe?
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- Pam Anderson says
No problem to double or triple this recipe. Just make sure you bake each batch in a 13- by 9-inch or similar size pan.
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