Southern style Homemade Baked Beans with Bacon in a thick, rich, glossy sauce with a perfect balance of sweet and a hint of tang. An essential side for a blow out BBQ or Southern feast – think pulled pork, barbecue chicken, sticky ribs, Fried Chicken, sweet juicy corn, coleslaw, potato salad, macaroni salad and cornbread. Swoooooon!!
Southern Baked Beans
Southern Baked Beans are like the bolder, brasher big sister of our Aussie baked beans. Whereas our beans are known as a breakfast staple, with its translucent, shiny tomato sauce, the Southern version is a a side dish that’s packed with big, bold southern flavours.
The sauce is glossy, it’s sweet, it’s savoury, and even though it’s “just” a side dish, no one could overlook it on a table laden with food!
Here it is pictured with a side of Coleslaw, Pulled Pork and crusty Artisan bread (it’s unbelievably quick and easy, no knead. Though….. cornbread would be much more on theme on this plate!)
What goes in Southern Baked Beans
You’ll find a lot of recipes are based around store bought canned baked beans – sauce and all. I really just prefer making it from scratch – you can control the flavour yourself, you know what goes in it, and all that usual jazz. 🙂
So here’s what you need to make these Southern Baked Beans.
Just a note on a few of the ingredients:
-
Beans – I usually make this with red kidney beans, just something I picked up from Ina Garten’s baked beans recipe. Flavour wise it doesn’t really make a difference what beans you use because the sauce flavour is so strong. So feel free to use navy beans (haricot) which is the more common type of beans used in Southern Baked Beans, pinto, cannellini or any other small to medium beans of choice;
-
Molasses – adds colour, gloss and flavour. Easy substitute: golden syrup!
-
Tomato passata – this is just plain, pure, pureed tomato. If you’re in the US, it’s sometimes labelled “tomato puree” instead. More information on tomato passata here.
How to make baked beans
It’s probably thoroughly not in the spirit of baked beans to NOT bake it! But it starts on the stove with the browning of the bacon, so I just find it easier to leave it on the stove.
But you can bake it if you prefer! It can also be slow cooked – directions included in the recipe.
I know baked beans are traditionally served as a side in the states, but in all honesty, the sauce of this Homemade Baked Beans with Bacon is so good, with such much kapow flavours, I’m happy to slurp it up just like this: in a big bowl with some corn bread to slop up all that sauce. (Try the muffin version too, they’re fabulous!)
Or even as breakfast. I promise there is a couple of pieces of (burnt) toast under that very generous serving of baked beans! Try it with a fried or poached egg, or even scrambled eggs!
Big Barbecue Feast!
And of course, I wouldn’t be doing my job if I didn’t suggest a load of dishes for a big barbecue feast. Here are some barbecue favourites that demand a side of baked beans!!
I know I keep going on and on about giant BBQ feasts, but of course baked beans are a brilliant side dish for normal meals too. 😂 It will keep in the fridge for days, so you can keep bringing it out over and over again… who can get sick of these baked beans?? – Nagi x
Watch how to make it
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Homemade Baked Beans with Bacon (Southern)
Ingredients
- 1 tbsp oil
- 150g/ 5 oz bacon , chopped
- 1 medium onion , finely chopped
- 3 cloves garlic , minced (or 1 1/2 tsp garlic paste)
- 3 x 400g / 14oz cans red kidney or other beans, drained and rinsed (Note 1)
- 3/4 cup ketchup (Note 2)
- 3/4 cup tomato passata / US tomato puree (Note 3)
- 1/4 cup molasses (Note 4)
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 3/4 tsp EACH salt & pepper , plus more to taste
Instructions
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Recipe Notes:
- 1 can = 1 3/4 cups beans once drained
- Recipe calls for 3 cans = 5 1/4 cups beans
- 1 cup dried beans = 2 3/4 cups cooked
- So you will need 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)
Nutrition Information:
Originally published June 2017, updated June 2020 with fresh new photos, brand new video!
More bean recipes
Life of Dozer
In case you missed the Life of Dozer video on Monday – Dozer’s analysis of deconstructed Gado Gado at a glance:
And Life of Dozer from the original publication date:
First sunrise back in Sydney with Mr D after arriving home from my trip to Japan. 🙂 Even though his boarder reported no signs of separation anxiety or even a fleeting moment of forlornness that would indicate that he missed me in the slightest (😤), I was greeted with sufficient enthusiasm to think otherwise!
Patrick Punak says
Dear Nagi. I have read many a time about never to cook red kidney beans in a slow cooker. Apparently if you do the beans give off a toxin that can be very harmful and can make a person seriously ill. Just thought I’d mention it. Seen this in warings on Allrecipies and Pintrest.
Nagi says
Thanks Patrick and yes, you’re correct. The beans must be boiled properly before using to cook out the toxin, you’re safe to boil them and then cook in the slow cooker. N x
Pat Punak says
Thx Nagi. I was afraid to leave a comment. I never do. Appreciate your reply to me and confirming what I read elsewhere.
Redonia Moore says
I was raised on BBQ, cold slaw, corn and of course southern baked beans, being from Dallas, Texas. The only difference in my beans are that we use brown sugar and we do not add in vinegar. I will try them your way, of course, since I love everything I have made of course, but I think I will only add one tablespoon of vinegar. Just thinking of two tablespoons of vinegar makes my jaw lock! Ha ha, sorry, I am sure your recipe is wonderful, but being a seventy year old southern lady I have to take some changes slowly. Thank you for sharing all your recipes with us. You recipes are the best of any chef ever!
Nagi says
Love to know what you think Redonia, it’s hard to sway from a tried and true recipe! N x
Mikaele says
Very delicious l love it.
Nagi says
Thanks so much Mikaele! N x
carl mascoll says
I love the way you treat your dog no fust the weather here is good until Friday we will get lot’s of rain not cold i your food look Hume you love cooking you can see.
Carl
Nagi says
Thanks so much Carl – N x
G says
This is how we grew up making beans. Just standard beans (navy) not kidney but do to shortages in the Southern US I am using anything we can get. I was taught to then put them in the oven to bake. We would make the meals stretch by adding hot dogs and smoked meat to the beans besides the bacon before baking . Dozer is lovely and you are Blessed to have him. Take care and I am enjoying working my way through the recipes. Wishing for your weather today 😆
Nagi says
Sounds fab G! N x
j trinkaus says
My English mother served us sandwiches of baked beans (cold) on white bread, which actually are delish!
Whenever I return from a trip, my lab pretends he doesn’t know me for a few hours until he can’t stand it and breaks down and slobbers all over me.
Nagi says
They can definitely hold a grudge (but not for long) 😂
Sarah says
I have made Boston baked beans for years using belly pork. I may need longer in the slow cooker. Leave the skin on the pork. Delicious and comforting. Great for feeding a crowd. X
Nagi says
YUM! I love this idea Sarah! N x
Renee says
Hi Nagi,
I just had to comment on the Dozer picture. Both are great, but the one with his paws on the railing, overlooking the water, & the sun in the background is sooo precious!🐶❤️
jen says
The picture of dozer with his paws on the wall looking out is so sweet ,my favorite also ,, I saved it and put it on my computer screen ,,love that dog ,,and all your fabulous recipes .Thank you .
Scott says
Also just be warned, if you make this there is a certain scene from Blazing Saddles that you’l be re-enacting whether you want to or not 😀
Berit says
Love your recipes and these beans taste great! (Had to mix two different beans because of shortage at store so these are quarantine beans!) I’m wondering if the bacon was cooked enough.
shaun r heatly says
Got these simmering away now…. Smells good!
I doubled the cayenne and garlic because my brain automatically does this for all recipes when I see the ingredients there.
I’m adding a couple drops of hickory liquid smoke also….
Nagi says
Hi Berit, yes the bacon is in there long enough to be cooked – I’m so glad you enjoyed them! N x
Scott says
Great with seasoned rice or thick crusty bread. I like to add a shot of bourbon, it’s how Dr. McCoy made it on Star Trek back in the day.
Nagi says
Oh yes – I’m all for this! N x
Zee Gimon says
Mmmmmmm!!! Yummy in my tummy.
Somehow missed the part about less water for the pressure cooker, but it turned out to be good still. Thanks!
Kevi n says
Looks good
Hanna Poscente says
Hi Nagi! Do I have to put ketchup in? Or can I sub barbecue sauce? Thank you!
Michelle says
We loved the recipe. I added just a little more çayenne. Our family loves sweet and spicy food. I am from Georgia everything is spicy in the south
Noelle says
Hey Nagi! Obsessed with your recipes! Could I make these the night before and heat up on the stovetop or is it best to make these fresh?
Nagi says
You could definitely make them ahead of time!
Jackie says
How do you become addicted to baked beans? You make this recipe! Wow! I never follow a recipe to the letter so I added 1 tsp. Liquid smoke but that’s it! Think I’ll reduce the cayenne next time (it wasn’t too spicy, I just want the “sweet” to come through more)
Nagi says
Wahoo, that’s great to hear Jackie!
Andrea says
I’m making mine with dried baby beans….do you recommend soaking overnight??? Would that omit simmering them and cooling them twice??
Corri says
I’ve tried with dried beans soaked overnight and then cooked them for 1 hr and they become really soft. I didn’t proceed with making the full recipe because I think they would have just too mushy. Will try again using the same day method and see how I go. What do you think Nagi?
Julie says
Easy and delicious – thanks Nagi!
Nagi says
I’m so happy you loved them Julie!
Belinda Brown says
I’m going away, overnight with a friend. We are having a special breakfast in the mountains. So I cooked these beans today. What a winner. Absolutely delicious, great they can be frozen too. What a delicious addition to anything. Thankyou for the lovely recipe. I added some smoky bacon bbq sauce too, as I didn’t have much bacon. Delicious Regardless☺️
Nagi says
Thanks so much for the awesome feedback Belinda!
Jack says
Great recipe.
If anyone is sitting on the fence, go for it. This one is also very adaptable if you don’t have exactly what is listed above. My personal twist is to add corn in with the beans. Adds a nice splash of colour and crunch. I hesitated at the amount of vinegar listed, but I’m glad I didn’t use less because it was perfect.
I hope the other recipes are as good as thins one cause I’ll be coming back for more