Homemade Southern Baked Beans
These Southern Baked Beans are hearty, smoky, and sweet. With ground beef and veggies mixed in a savory barbecue sauce, this becomes a filling dish that everyone will request at BBQs and cookouts!
Servings: 10
Calories: 159kcal
Equipment
- Chef's Knife
- Dutch Oven with Lid
- Slotted Spoon
- Wooden Spoon
- Can Opener
- Ceramic Baking Dish (optional)
Ingredients
Cooked Navy Beans (if using canned, skip to next section)
- 8 ounces dry navy beans (soaked)
- 3 cups water (for boiling)
- 1 teaspoon salt
Baked Beans
- 4 strips beef bacon
- ½ pound ground beef
- ½ count yellow onion
- 1 count green bell pepper
- 3 ounces tomato paste
- ¼ cup brown sugar
- ¼ cup molasses
- ½ cup barbecue sauce
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup water
- 30 ounces cooked navy beans (or canned white beans, drained)
Instructions
Cooking Beans from Dry (If using canned beans, skip to next section)
- Start by soaking your dried beans in water overnight, or use the "quick-soak" method. Check out my blog post on different ways to soak black beans.
- To a large pot, add the soaked and drained navy beans, water, and salt.
- Let the pot come to a rolling boil, then turn the heat to low and cover the pot.
- Simmer for about 25 minutes, until the beans are soft enough to easily mash with your fingers. Drain the liquid and set the beans aside.
Southern Baked Beans
- Slice up your beef bacon, yellow onion, and green bell pepper into small pieces.
- Add the chopped bacon and ground beef to a Dutch oven. Cook on medium heat until the meat is no longer pink.
- Use a slotted spoon to remove the meat and set it aside, but leave a little of the grease in the pot.
- Sauté the chopped vegetables in that same pot until soft.
- Add the tomato paste, and cook down for a few more minutes.
- Pour in the remaining sauce ingredients. Turn the heat to low and stir well.
Stovetop Method
- Pour the cooked beans into the sauce. Cover the pot, and cook on low for 30 - 40 minutes. The sauce should thicken up.
Oven Baked Method
- Add the cooked beans into a baking pan.
- Pour the sauce over them, and stir well until combined.
- Cover the pan, and bake at 350℉ for 30 minutes covered. Remove the lid, and bake for another 20 minutes. Enjoy!
Notes
These can be made completely from scratch (with dried beans) or using canned white beans. I put instructions in the recipe card for both!
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions:
Divide any leftover baked beans into smaller portions and store in a freezer-safe bag or container. Freeze for up to 4 months.
When you're ready to eat, let defrost in the refrigerator overnight. You can heat these up on the stovetop or in the microwave.
Nutrition
Calories: 159kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 775mg | Potassium: 547mg | Fiber: 6g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg