Sticky, smoky, and rich with deep flavor, Bacon Brown Sugar Baked Beans are the ultimate side dish for backyard barbecues and cozy family dinners. These beans strike the perfect balance between sweet and savory.
With crispy bacon, caramelized onion, and dark brown sugar baked into tender pork and beans, this dish offers nostalgic comfort with a gourmet twist.
What You’ll Need for These Bacon Brown Sugar Baked Beans
- Bacon – Salty, smoky, and crisped to perfection, it delivers an essential savory backbone to the dish.
- Sweet Onion – Adds a mellow sweetness that complements the boldness of the bacon and balances the sauce.
- Garlic – Enhances depth with aromatic punch and earthy undertones.
- Pork and Beans in Tomato Sauce – The hearty base that soaks up all the flavor and gets richer as it bakes.
- Ketchup – Adds tang and sweetness, helping to form a sticky, flavorful sauce.
- Worcestershire Sauce – Lends umami richness that elevates every bite.
- Yellow Mustard – A touch of sharpness to cut through the sweetness and balance the profile.
- Apple Cider Vinegar – Brightens and sharpens the sauce with acidity.
- Dark Brown Sugar – Caramel-like richness that turns sticky and luscious as it bakes.
How to Make Bacon Brown Sugar Baked Beans
Start by crisping the chopped bacon in a Dutch oven, then remove and set it aside. Let those rendered bacon drippings work their magic by sautéing diced onions until soft and golden.
Stir in the garlic briefly, followed by pork and beans, ketchup, Worcestershire, mustard, vinegar, and that dark brown sugar. Mix everything thoroughly to blend the sweet, tangy, and smoky elements.
Top the dish with the reserved crispy bacon and slide it into a 350°F oven. Bake uncovered for 45 minutes until bubbling and slightly thickened. Serve hot and watch them disappear.
Recipe Tips & Flavor Twists for Next-Level Beans
For an extra smoky kick, try using thick-cut hickory-smoked bacon or adding a teaspoon of smoked paprika. Want a spicier version? Stir in a dash of hot sauce or a bit of chipotle chili powder.
If you prefer a chunkier texture, mix in some drained canned kidney beans or black beans for contrast. For a meatier twist, toss in cooked ground beef or chopped smoked sausage before baking.
Letting the beans rest for 10 minutes after baking helps the sauce thicken naturally and enhances flavor depth.
Storing Leftovers Like a Pro
These baked beans store beautifully. Let them cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in portion-sized containers for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce without thinning the flavor.
Brown Sugar And Bacon Baked Beans
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 2 28-ounce cans pork and beans in tomato sauce
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 6 pieces sliced bacon coarsely chopped
- 2 cloves garlic minced
- 1 small sweet onion finely diced
- 1/3 cup dark brown sugar firmly packed
Instructions
- Preheat your oven to 350°F. Place a large oven-safe Dutch oven on the stovetop and render the chopped bacon over medium heat until it becomes crisp. Once cooked, extract the bacon using a slotted spoon and transfer it onto a plate lined with paper towels, preserving approximately 2 tablespoons of bacon drippings in the pot.
- Introduce the diced onion to the pot and sauté over medium heat, stirring occasionally, until translucent—about 5 minutes. Incorporate the minced garlic and continue to cook, stirring constantly for 1 minute. Pour in the pork and beans with their sauce, followed by the ketchup, Worcestershire sauce, yellow mustard, apple cider vinegar, and the packed brown sugar. Mix thoroughly to combine all ingredients.
- Scatter the cooked bacon evenly across the top. Transfer the pot, uncovered, to the oven and bake for 45 minutes, or until the beans are hot and bubbling. Serve immediately while warm.
