Topped with a blanket of caramelized bacon, these Thick and Rich Smoky Sweet Baked Beans are the hit of any party or cookout!
I love baked beans, but I don’t like when the juices from the beans run into other stuff on my plate. I prefer my beans to be thick enough to scoop without them falling off the spoon. And these baked beans are just that–thick, rich, and so smoky with real bacon throughout!
- Pork and beans–you’ll need 5 cans of pork and beans. Just make sure they are gluten free. The ones I use are Van Camps brand. You could also substitute these with 5 cans of white beans or navy beans.
- Yellow mustard
- Brown sugar
- Barbeque Sauce–you can use any store bought bottled sauce here (I like Sweet Baby Ray’s) or even a homemade one, such as Dee’s BBQ Sauce.
- Smoked paprika
- Chipotle chili powder–if you can’t find chipotle chili powder, you can substitute with regular chili powder.
HOW TO MAKE SMOKY SWEET BAKED BEANS
Making baked beans is so easy, but it does require a little bit of time in the oven. So make sure you have your oven free for 3 hours:
- In a large bowl, mix half the bacon with the rest of the ingredients until well combined.
- Dump the mixture into a 9 by 13-inch (or similar) casserole dish that’s at least 2 inches deep.
- Place the rest of the bacon on top of the beans in rows, close together. If you don’t overlap the bacon and put it on the top neatly, it will get nice and caramelized and crunchy.
- Bake at 325 degrees F for 3 hours, or until beans are bubbly and bacon on top is caramelized.
BAKED BEANS FAQS
Yes! I’ve made them vegan by using canned navy beans instead of pork and beans and no bacon.
For the slow cooker, put all the ingredients into a slow cooker and set to low for 6-8 hours. You won’t get the same caramelization on the bacon, but they’ll still be delicious!
Place them in an oven-safe dish and cover with foil. Bake at 325 degrees F for 10 minutes. They can also be reheated in the microwave for one minute, or more depending on serving size and your microwave wattage.
Other Barbeque/Cookout/Picnic Sides and Salads
- No Fuss Grilled Corn on the Cob
- Lemon Basil Potato Salad
- Easy and Delicious Chicken Salad
- Gluten Free Luxembourg Salad
- Chopped Chicken Salad
You’ll love these Thick and Rich Smoky Sweet Baked Beans so much, you’ll make them for every party or cookout you have!
Thick and Rich Smoky Sweet Baked Beans
- 5 15-oz cans pork and beans such as Van Camp's
- ¾ cup (180 g) ketchup
- ½ cup (140 g) molasses
- 3 tbsp yellow mustard
- ⅓ cup (67 g) light brown sugar
- 1 tbsp smoked paprika
- ½ tsp chipotle chili powder regular chili powder may be substituted
- 2 tbsp barbeque sauce homemade or store bought
- ½ lb thick cut bacon, sliced into 2 inch slices
- Preheat oven to 325° F.
- Place all ingredients except half of the bacon in a large bowl and stir well to combine.
- Pour into greased 9 by 13-inch (or similar) casserole dish. Top with the rest of the bacon in rows in a single layer.
- Place casserole dish on larger baking sheet to catch any drips. Bake for 3 hours, or until bacon is caramelized and beans are bubbly and thick. Serve immediately.
- Leftovers can be kept in the fridge for 3-4 days and reheated in a 325° oven for 10-15 minutes. Beans can be assembled, covered and refrigerated one day before baking and serving. Remove cover before baking.