Your New Favorite Baked Beans

These are the baked beans I make when I’m feeding a crowd. They’re hearty enough to almost count as a main dish, loaded with crispy bacon and golden kielbasa and baked in a smoky sauce that’s just the right amount of sweet. Everything comes together in one pan, then bakes until it’s thick, bubbly, and caramelized on top. Best of all, you can make them ahead, so the beans are one thing you don’t have to worry about on party day.

If you’ve been to a Midwest potluck or grad party, you know the drill: folding tables pushed end to end and paper plates bending under the weight of Hawaiian roll sliders or pulled pork sandwiches along with homemade potato salad and deviled egg macaroni salad.

My personal favorite at any backyard barbecue, though? A giant pot of homemade baked beans keeping warm in the slow cooker. Every family had its own version, but there was always someone whose beans were the beans, the ones everyone wanted the recipe for. This is my version of those baked beans.

Why these baked beans will earn a permanent spot in your rotation.

• Bacon and smoked sausage. Most recipes stop at bacon. Adding sliced smoked kielbasa makes these baked beans filling enough to hold their own next to the mains.
• Canned beans, doctored up right. No overnight soak, no hours of simmering dried beans. You get that same deep, slow-cooked flavor by building a real sauce and letting it bake down and caramelize.
• Potluck-ready. This recipe is sized to feed a crowd and travels well, whether that’s to a church basement supper, a tailgate, or a backyard cookout.

Here’s what you’ll need.

Here’s how it all comes together.

COOK BACON. Heat a Dutch oven or large sauté pan over medium heat. Add bacon and cook, stirring occasionally, until crispy. Use a slotted spoon to remove from the pan. Leave about a tablespoon of drippings in the pan.

COOK SAUSAGE. Sauté sliced sausage in the bacon drippings, stirring occasionally until a golden-brown crust forms on all sides. Remove and set aside.

COOK AROMATICS. Add onion and a couple pinches of salt and pepper. Cook, stirring occasionally, for 6-7 minutes. Add garlic, chili powder, and smoked paprika and cook, stirring frequently, for 1 minute. 

DEGLAZE. Deglaze the pan with apple cider vinegar and Worcestershire sauce, scraping all the yummy bits off the bottom of the pan.

BUILD THE SAUCE. Stir in the ketchup, brown sugar, molasses, all three mustards, salt, and pepper.

FINISH IT UP. Stir in beans, cooked bacon, and sliced sausage.  

Mix until well combined.

BAKE UNCOVERED. Place the Dutch oven, or large saute pan, into the preheated 350-degree oven (or transfer to a 9×13 inch baking dish if you’re not using an oven-safe pan). Bake uncovered for 45-60 minutes or until thick, bubbling, and caramelized on top.

REST + SERVE. Let the beans rest for 10 minutes to allow the sauce to thicken a bit. Season to taste with salt and pepper. Serve warm and enjoy!

Top tips for making this recipe.

• Make it spicier: Swap the kielbasa for andouille sausage or your favorite spicy sausage. Loose sausage works too; just brown it before adding to the beans.
• Make it smokier: Stir in 1/3 cup of your favorite BBQ sauce for a smokier finish. Or add a dash of liquid smoke or smoked paprika.
• Make it boozy: Stir a splash of bourbon or whiskey into the sauce before baking.
• Make it saucier: Cover the beans with a tight-fitting lid for the entire cook time. You can also cover them for the first 30 minutes and then cook them uncovered for the last 15-30 minutes so they get that caramelized texture on top.

FAQ

Good news – this is the perfect make-ahead side dish.

• Assemble now, bake later: Follow the recipe through step 6, then cover and refrigerate for up to 3 days. Let beans sit out on the counter for about 15-20 minutes before baking, and plan to add extra baking time to account for the colder temperature.
• Bake fully and reheat in oven: Bake as directed, cool, and refrigerate. Reheat covered at 350 degrees with a splash of water for 20-30 minutes, stirring once, until hot. Then uncover for the last few minutes so the top caramelizes again.
• Keep warm in slow cooker: After fully cooking, transfer baked beans to a slow cooker and keep warm while serving.
• Freeze: Cool the baked beans completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat as above. Add a little more water, since they’ll be extra thick after freezing. Season to taste with salt before serving.

What I’d serve with these baked beans.

• instant pot pulled pork sandwiches
• smoked shredded pork butt
• shredded chicken tacos
• easy French onion meatloaf
• chili dog tater tot casserole

More easy side dish recipes for your eating pleasure.