Southern-Style Baked Beans are deliciously sweet yet tangy made with canned pork and beans, thick cut bacon, sweet Vidalia onions, diced green bell peppers, barbecue sauce, ketchup, yellow mustard, brown sugar, and a touch of organic honey then baked to perfection in a 350-degree oven till done.
It’s Bbq season y’all and time to bring out those favorite casseroles and share them with friends and family this summer. I love my Southern-Style Baked Beans because they have that tangy bite to them, yet still have a sweet taste; it’s best of both worlds!
My mama makes her baked beans a little differently; more on the tangy side I would say and if you love a good old-fashioned tangy Southern Baked Bean recipe, her’s is really good, however, I love a hint of sweetness to my Baked beans so of course, I add the barbecue sauce where she only more ketchup and a tad of steak sauce with all the other ingredients listed below.
Now one of the most important ideas behind making this recipe is using a plain Jane canned pork and beans, don’t go running off to the market buying the fancy brands y’all because you really want your own flavor to shine through when you are making this recipe. When we were kids my mom just used to buy the Campbell’s brand which really were fairly plain but you can use whatever plain brand you prefer.
This recipe is also good with about 1/2 of a pound of lean ground beef added along with the bacon, have you ever had baked beans with ground beef before? Oh, my so darn good it’s almost ridiculous! Yes, it’s that good.
Southern-Style Baked Beans
- 6 slices of thick cut bacon
- 1 large Vidalia onion chopped
- 1/2 of a cup diced green bell pepper
- 1/2 cup of barbecue sauce
- 2 tablespoons of ketchup
- 1/4 cup of brown sugar
- 1 tablespoon of pure organic honey
- 1 tablespoon of yellow mustard
- 1/4 teaspoon of onion powder
- 4-8-ounce cans of plain pork and beans
- kosher salt to own taste
- fresh ground black pepper to own taste
- Heat a cast iron skillet on medium heat before adding 6 slices of bacon, cook till 3/4 of the way done. Remove from the cast iron skillet and reserve on a plate till needed. Drain the bacon grease off into a heat safe container to use for another recipe such as biscuits, etc.
- Chop one Vidalia onion and dice about 1/2 cup green bell pepper.
- Place the cast iron skillet bacon on medium heat and then add chopped onion and diced green bell pepper, sauté for about 2 minutes to slightly soften. Reserve till needed.
- Combine 1/2 of a cup of barbecue sauce, 2 tablespoons of ketchup, 1/4 of a cup of lightly packed brown sugar, 1 tablespoon of organic honey, 1 tablespoon of yellow mustard, and onion powder.
- Once the above mixture is joined add 4-8-ounce cans of pork and beans, combine, season to taste with kosher salt and freshly ground pepper.
- Top the baked beans with the bacon you have reserved.
- Bake in a 350-degrees for 35-40 minutes.
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