Southern Baked Beans with Bacon

Sweet and smoky Southern baked beans with bacon, made from canned pork and beans dressed up with onion, bell pepper, and a little corn syrup, then baked with bacon on top for a side dish that's perfect for cookouts and potlucks.

Baked beans in a dish topped with several strips of cooked bacon.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Ingredients

▢ 60 ounces pork and beans, lightly drained 4-15 ounce cans, or 2-28 ounce cans (recommend: Van Camp's brand)
▢ 1 medium onion chopped
▢ 1 medium green bell pepper chopped
▢ ⅓ cup ketchup
▢ 2 tablespoons yellow mustard
▢ ¼ cup light corn syrup (recommend: Karo brand)
▢ 12 ounces bacon about 3/4 pound

Instructions

Preheat the oven to 375 degrees.
Pour the lightly drained baked beans into a shallow casserole dish.
60 ounces pork and beans, lightly drained
Chop the onion and bell pepper and add to the beans. Add the catsup, mustard and syrup.
1 medium onion, 1 medium green bell pepper, ⅓ cup ketchup, 2 tablespoons yellow mustard, ¼ cup light corn syrup
Thoroughly mix everything together in the baking dish.
Cover the surface of the beans with the bacon.
12 ounces bacon
Cook for 1 hour or until bacon is done and beans are thickened.

Notes

Use inexpensive "pork and beans," not "baked beans." The lighter sauce lets you control the sweetness and seasoning.
"Lightly drained" means pouring off only the excess liquid from the can.
Lay the bacon on top raw rather than pre-frying it. The fat renders into the sauce, and the smoky flavor cooks into the beans.
The cooking time is only a guide. Cook until the bacon is done and the liquid has thickened, which may take a few minutes longer depending on how much liquid you left in the beans.
To prep ahead, mix everything except the bacon the night before and refrigerate. Bring to room temp, add the bacon and bake when ready.
Store covered in the refrigerator up to five days, or freeze well wrapped for up to three months.

Nutrition