Brown Sugar and Bacon Baked Beans

These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they’re sure to be a hit!

Baked beans are such classic summer cookout/bbq food… and really easy to make yourself!  Don’t reach for a can of pre-seasoned and full of preservatives beans… whip up these easy and lip-smackingly delicious brown sugar and bacon baked beans instead!  Your mouth will thank you.

This post was compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Brown Sugar and Bacon Bacon Beans | These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit! |


Baked beans are such a classic dish, and I love how many varieties there are!  Depending on your tastes and where you live, your beans might be more savory, more sweet, or more smoky.  These beans are a great combination of the 3!  You get the savory flavor from the sauteed onions and peppers, sweetness from the brown sugar, and the smokiness from the molasses and of course, the bacon 🙂

You can cook your bacon any way you’d like, you’re going to want to use about 10 strips.  I chose to bake mine since I have zero patience with frying bacon lol.  I also seasoned my bacon with a sprinkle of pepper, chili powder, dried rosemary and brown sugar.  That’s my signature bacon seasoning, it’s SO addicting!

However you decide to cook your bacon, just make sure you don’t cook it all the way.  It will be finishing up cooking in the oven, so my advice is to cook it about 1/2 to 2/3 of the way done.  That way it will be nice and crispy once the beans are finished 🙂

These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit!

I’ve made these beans with plain pork and beans, and with canned, already seasoned beans.  If you decide to use a seasoned bean variety, like a “country style”, “homestyle”, or “honey” you’ll want to cut back a little with the molasses and brown sugar, since yours are already seasoned 🙂  Although, if you forget and use the whole amount, they won’t be bad… just SUPER seasoned lol.  Ahem, that may have happened to me a time or two…. possibly….

Making these baked beans is a cinch… in about 10 minutes they’re ready to pop in the oven and then you don’t have to mess with them for at least 2 hours.

Just saute your onion and green pepper for a few minutes, then add in all the rest of the ingredients.  Stir and simmer for a minute or so, then pour into a 13×9 pan, lay bacon slices on top and bake!  Simple 🙂

How long you cook them depends on how you like your beans… I like mine thick and pretty brown.  So I cook mine about 2.5 hours, sometimes up to 3.  If you like yours a little less thick, I’d cook them for 2 hours.

Brown Sugar and Bacon Bacon Beans | These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit! |

These baked beans go perfectly with just about any main dish you’d like!  Typically I serve these alongside some burgers or a great grilled hot dog…. they just scream cookout food.

This is a recipe I’ve tweaked for a while… combining things from The Pioneer Woman’s recipe and some of my own touches.  Whenever I make them, the pan is generally scraped clean by the end of the night!

Brown Sugar and Bacon Bacon Beans | These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit! |

Brown Sugar and Bacon Baked Beans

These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit!
5 from 27 votes
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Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8 servings
Calories: 435
Recipe Author The Chunky Chef


  • 10 slices bacon diced
  • 1 yellow onion finely diced
  • 1/2 green bell pepper finely diced
  • 54 oz can pork and beans or equivalent number of smaller cans
  • 4 Tbsp ketchup
  • 1/4 cup molasses
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tsp dry mustard


  • Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel.
  • Preheat oven to 325 degrees and set rack to the lower-middle rack position.
  • In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and saute about 5 minutes, until softened.
  • Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so.
  • While the mixture is simmering, grease a 13x9 baking dish.
  • Pour beans into the prepared baking dish and lay cooked bacon on top of the beans.
  • Bake for 2-3 hours, depending on your desired consistency.
  • Let the beans stand for 5 minutes before serving.



** if you want to feed a larger crowd, you can up the amount of pork and beans to 84 oz, and just make your ingredients a heaping measurement.
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Brown Sugar and Bacon Bacon Beans | These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit! |

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102 comments on “Brown Sugar and Bacon Baked Beans”

  1. Ah-mazing!! 

  2. I’m really excited to try this recipe next week to serve to a large group of friends who are coming over for a BBQ.  I hate to be such a dork… but which brand of pork and beans do you recommend?  Does the cooking time change if I double the recipe? Thanks!

    • Not a dork at all! 🙂 I’ve used Campbells, Vandekamps, and even Bush’s. I’ve not doubled the recipe, so I can’t say for certain, so you might want to check them after 2 – 2 1/2 hours and see how they’re looking. I like my beans to be pretty thick, but others like theirs more liquid-y.

  3. These are very good! I didn’t sauté the veg and they were perfectly cooked after that long period in the oven. I also just laid pieces of raw bacon top. 

  4. I made the Baked Bean recipe for my family on the 4 th of July. They loved them. I enjoyed the flavor and I used cannelloni beans. 
    Thank you for sharing. 
    Sharon Mattingley Comer Ranaldi
    Anchorage and Girdwood, Alaska

  5. I’ve made this a few times now for BBQ parties and it is so good! And everyone seems to like it a lot!

  6. I am trying this recipe out soon. Those beans look delicious.

    I couldn’t find dry mustard at the two grocery stores I visited (I have bought Colman’s in the past but a long time ago). I could only find ground mustard. Internet opinion is divided on whether these two are the same thing or can be substituted for each other. What do you think? Would it be better to use a prepared dijon mustard if I can’t find something like Colman’s?

  7. Have been cooking and baking for over 60 years, and lately I’ve been looking for new versions of tried and true recipes. This one is a gem. Never knew that adding bell pepper to the beans would make such a taste difference. My husband said that they reminded him of the taste of the beans at our favorite BBQ restaurant. He was amazed. Can’t wait to share with family and friends.

  8. I came across this recipe searching for baked beans with bacon and it was AMAZING! My mom who always makes the beans for family gatherings actually tried this after I made it and said I am going to start bringing the beans from now on! Made just how it states and everyone rants and raves about hoe great the beans are! LOVE LOVE LOVE!

  9. I made this yesterday for a cookout we hosted, and it was absolutely amazing – best baked beans I’ve ever had, and the guests kept coming back for more! Will be making this over and over!

  10. These are he best baked beans ever!  Everyone loves the sweetness of these beans!  They were a big hit.  It’s the 4th of July and I’m making them for our block party.  
    Thanks for the recipe!

  11. Excellent beans, the kind where they disappear. I had to use prepared Mustard (being Buffalo, we use Weber’s Horseradish Mustard).

    But this was just bang on goodness.

  12. This recipe has really good flavor, but I cooked them too long and the beans were thicker than I like. I baked them for 2.5 hours. Next time, i will bake them for 1.5 or 2 hours at the most.

  13. I make these all the time. They are fantastic! Thank you for the recipe!

  14. Tried this for a family BBQ & it was a hit, everyone kept complimenting! Easy recipe to follow if making larger portions ( did 3/54oz), the bacon is a little time consuming ( you can cook strips in oven for larger portions) . If short on time, chop the veggies the night before & premake the sauce only & combine the day of. Found out family prefers beans more saucy than what recipe calls for, so cooked 30-45 min less. Will definitely keep this recipe with the family!

  15. Could this be done in a slaw cooker instead of traditional oven?  How long would it have to cook that way (overnight? ). Thinking about taking it to a potluck as a way to keep it warm…

  16. I have mad Baked Beans for years… they were “good” nothing special. But these were amazing!! They tasted like what my Grandma used to make!! I think the secret is the Apple Cider Vinegar!

  17. These were really good! My boyfriend’s nephew who said he doesn’t like baked beans said they were delicious. I think next time, I’ll cook the beans for a while first to firm them up, then put the bacon on top later, because the bacon just sunk in, and I think it’d be even better if it sat on top and gave it a little crunch

  18. I discovered that these are actually better if cooked ahead, refrigerated, and reheated!! They were good the same day I made them, but even better the next!! Adding this recipe to my collection!

  19. This recipe sounds amazing! I have a quick question and I apologize if it is a dumb one but I’m new to cooking so bear with me. I’m hosting my very first big Thanksgiving dinner for my family this year. Would these beans still taste good if I made them a day before and reheated them the next day?

    • Hi Hayley 🙂 No such thing as a dumb question! I’ve never actually made them the day before then reheated, but I think it would be okay. I would probably bake them the day before a little less than usual. As the beans cook, they cook down the sauce thickens, so I would watch the beans around the 2 hour mark, and pull them out when they’re still slightly “looser” than you’d like. Cool them completely, cover and refrigerate. On Thanksgiving day, get the beans out of the refrigerator about 45 minutes before you want to start reheating them, so the pan can come to room temperature. Bake at 350, with the pan covered in foil, so the bacon doesn’t get burnt. Bake about 30-40 minutes, or until hot and bubbly throughout 🙂

  20. I need to make this for 200. How much of each do I need

    • I’ve never tested this recipe on that kind of scale… it’s 25x the recipe. So you’re going to have to multiple all the ingredients by 25, and you’re going to need a lot of pans.

  21. Excellent recipe. Made it for the second time. First go was 3 days ago. Took it to a small potluck, Amazing how 6 people almost finished it. A couple of observations.

    First time, I used two 28 oz cans of VanCamp,s pork and beans. I also had the oven at 350. After an hour and 45 minutes, the beans had a drier texture. Still moist and delicious, but no “loose” sauce. It all stays in place.

    This time I used four 15 oz cans of Van Camp’s, so a little more volume. After two and a quarter hours the beans are juicier. Also delicious, but a spoon is required to fully appreciate. I’m going to shoot for something in the middle.

    Lastly. 10 slices of bacon? Whose slices? That would be a pound and a half of some types. Turns out that there are 19 slices in a pound Hormel Black Label, so half a pound it is.

  22. I used a large can (114 oz) of pork and beans because I am making the recipe tonight for a crowd. After simmering, I put the beans in the baking pan with a slotted spoon because it looked very liquidy. After transferring the beans, it looks like I have about 3 cups of liquid leftover. I want to add some of that to the pan but I’m afraid that it will end up too liquidy when I’m done baking them if I add it all. What do you think?

    • Hi Shannon, did you double the other ingredients as well? If so, and you’ll be baking for the full 2-3 hours, the liquid cooks down substantially and becomes the sweet/savory sauce.

  23. instead of putting in the oven can I do it in microwave?

  24. Hi! Your picture for this recipe looks fabulous. Can you tell me the herb/garnish you topped it off with? Parsley? Cilantro? TIA!!

  25. Can I put these in a crockpot? 

  26. This baked bean recipe is Delicious!!!  I made it for a neighborhood cookout, doubled the recipe and it was a bit hit. The pan was scraped!  Everyone loved it. 

  27. Hi. I can’t find anything that says to drain the pork and beans before you put them in the skillet. Do I drain them or not? Thank you! 🙂

  28. Hi, I’m going to try this recipe for our Memorial Holiday at work. I have one question, do I cover them?

  29. These were great. Everyone loved them. I made them in the crockpot and used regular navy beans and they were delicious. Perfect with ribs and coleslaw. 

  30. Amanda 

    These beans are super delicious. Made then tonight

    Thankyou so much, Sue

  31. YUM! Made these for a birthday party and put them in the crockpot. Worked perfectly and they were so good!

  32. Great Recipe, I have read it several times and do not see how many servings this makes
    Could you Please Advise Thanks

  33. It looks like the bacon has been cut up in your baked bean and bacon recipe. However, the recipe states to lay the bacon on top in casserole dish. Can I chop up and cook in beans and get the same result?

    • Hi Terri… I cut up the bacon into pieces, but still lay in on the top of the beans before baking. This allows it to get nice and crispy as the beans cook. If you stir the bacon into the beans it will be soft and mushy.

  34. Pingback: Delicious Super Bowl recipes you can make without a Crock-Pot

  35. I made these baked beans for our Thanksgiving meal. It was an easy to follow simple recipe and it was the best baked beans I’ve had in many years , they tasted like the ones in the basement of the little Portland Wisconsin Lutheran Church. Grandma would be proud of me.

  36. Hi how are you? I was just wondering how much of the seasonings do you use for the bacon? Have a great day

    • Hi Kristen 🙂 The chili powder, pepper, brown sugar and dried rosemary are totally optional, in fact, most times I make these beans I don’t season my bacon with anything other than maybe a sprinkle of black pepper. If you wanted to use the seasonings though, I don’t measure them, just give the bacon strips a light sprinkling.

  37. We made these in a hurry for a youth/ adult pool party at church…. no onions or green pepper in my frig but made them anyway…. also had no vinegar and no dry mustard so just added a sm T of mustard…. layered cooked bacon on top and only baked 45 min because they were hot off the stove when I put them in the baking dish….. they cleaned them out and ate EVERY BEAN!!! I also doubled the recipe…. a real hit for us from now on!!!!!

  38. I’m looking to dress up a can of bushs baked beans… is that what this recipe calls for or just plain beans?

    • Hi Sheri 🙂 As stated in the recipe, it called for a can of pork and beans, but in the wording of the post, I mentioned that it will work with flavored baked beans, just use slightly less of the molasses and brown sugar.

  39. Hi Amanda! These look amazing. One question, when you bake them do you cover them or leave them uncovered?

  40. Can you use turkey bacon on this. Friends have meat allergy

  41. My mother always used onions and green peppers in almost everything – cole slaw, chili, spaghetti and ba ked beans. Surfing the internet, this is the first baked bean recipe I’ve found with green peppers. I know she didn’t use molasses but I don’t remember what she used to sweeten it. I’ll give this recipe a try since I have some molasses which I seldom use. I don’t have bacon but I have a jar of reserved bacon grease (another Mom trick) in the frig which I’ll saute the veggies in. Thanks for the recipe!

  42. Beans are okay? but I don’t eat them a lot until NOW❗️I luv them‼️
    I make these a least once a week. My husband can eat beans everyday.
    I can’t have bacon but I still luv them.
    I do mine in the crockpot. I use 4 little cans. 2 I drain. They seem runny
    when you take the lid off but thicken up when cool and kept in fridge.
    Bless you for sharing your awesome recipe. ?

  43. I’m trying this out today for my 40th birthday BBQ. They look delicious. It’s pretty warm out and I’d love to avoid the heat in my kitchen; can these be made in a slow cooker?

  44. I made these a couple of weeks ago for a Sunday school party and they were a hit! If I wanted to make them the night before, would you recommend doing all of the steps up until putting beans in the oven and refrigerating over night? Thanks for the great recipe:) Kim

    • Hi Kim! I’m SO happy you all loved the beans 😀 I think if you were to refrigerate overnight before baking them, I would put the bean mixture together, and pre-half-cook the bacon, but only put the bacon on right before you bake the beans (just to be sure the bean liquid doesn’t cause the bacon to go soggy) 🙂

  45. These beans look freaking amazing! We’re smoking some ribs this holiday weekend and I think these need to be on the side!

  46. These look just like my mom’s baked beans; sweet, sticky, and with bits of bacon. My favorite part of any family picnic!

  47. Oh Yum! I get so excited each week to see what you have been working on because it’s always AMAZING! Thank you for sharing this with us. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we can party!!!! Lou Lou Girls

  48. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
    Miz Helen

  49. Oh my goodness… this looks absolutely incredible! I’m going to have to try my hand at a nightshade free version of it, because there’s no way my baked beans are going un-baconed in the future!

  50. On so many levels YES!!! This is excellent! I love baked beans and to make it like this is just genius! I definitely need to make this for my hubby and me! 🙂

    • Thank you Dini!! Oooooh I hope you both love it! 😀 I just made these over the holiday weekend and had some leftovers today 🙂 You know me, I have to add bacon to everything lol

  51. This is such a fabulous upgrade from standard baked beans (which I thought were pretty good until now!)!! Mouthwatering photos too. Really the perfect side for any summer BBQ!

  52. I got so excited when I saw this…then I was deflated when I saw it has pork and beans because we don’t have them here in Australia! Oh boo hoo, I’m so bummed. I am guessing the sauce it comes in is key to the overall flavour of this?

    PS Love that overhead pic, it made me want to do a faceplant! 🙂

    • Ohhh no, no pork and beans in Australia! Hmmm, the overall flavor comes from the other ingredients, so I think you could use canned navy beans, enough to equal 54 oz (or close enough lol), and then maybe add a touch more ketchup, sugar and molasses? Do you have canned navy beans there? And thank you so much Nagi!! I followed a certain someone’s tips about placing my feet on either side of the dish and taking the shot directly over it 😉

  53. These Beans look amazing! So perfect for a cookout this weekend! 🙂

  54. Yet another bacon dish!! Delicious Amanda…simply mouthwatering …And the combination of bacon and brown sugar… Wow!

  55. Dying from deliciousness is not a bad way to go.
    This is a weird question but do you know what kind of bean is usually used in baked beans? Are they kidney beans? I may have to google that…
    Thanks for linking to #SaucySaturdays. Enjoy the rest of your weekend.

  56. Let’s be honest, I love almost anything with bacon. However, this looks mouthwatering. Thank you for sharing, and have a fabulous weekend!

  57. Wow, do those look amazing! Perfect for our weekend party!

  58. I love when my buddy bloggers share recipes that I’ve been wanting to make but have no idea where to start. It’s so nice when someone who’s cooking you trust does the brain work for you 🙂 This sounds outstanding. Pinned 🙂

  59. I’m going to share this recipe with my husband! He loves adding little touches to baked beans but this definitely takes things to a whole new level! Yum! #client

    • Thank you Kelly!! It’s always fun jazzing up new recipes 😀 I hope you all love these!

      • Hey there, I want to make these today but don’t have molasses. Can I skip this step? Thanks!

        • Hi Kristen 🙂 You could potentially substitute the molasses for an equivalent amount of dark corn syrup or honey… but it will be missing the robust flavor molasses brings to the dish. I can’t vouch for the final product when using the substitute, but you’re welcome to try it!

  60. I am definitely taking these instructions and saving them forever- (no really!)- My Baked Bean experiences always flop, I’m terrible- I don’t know what it is! But thanks to your step by step pics and instructions I don’t think I can go wrong (although you never know with me and beans… lol)- Your pics are killing me!

    • Awwww thanks girl!! We all have that one food dish that is our absolute nemesis… for me, it’s pie. I’m determined to tackle that beast this summer lol 🙂 I hope you LOVE these, they’re pretty fool-proof 🙂 Thanks for the compliment on the pics… I was sooooo nervous to shoot these beans… brown food (ugh), and I think I must have taken at least 50 shots to get a few good ones lol 🙂