These Sweet and Spicy Baked Beans have a perfect balance of sweet and spicy, loaded with smoky crispy bacon, and a perfect side dish to feed a crowd!
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This sweet and savory baked bean recipe is a perfect side dish for so many different meals like my Slow Cooker BBQ Pulled Pork or my Oven Baked Ribs! With only 15 minutes of prep, this is a huge hit for all the summer barbecues coming up.
Why this recipe works
This is a simple recipe for all your summer gatherings these baked beans are a summertime side dishes everybody loves like my Southern Potato Salad. A little sweetness with a little spice is the perfect combination side dish for my Bacon Wrapped Hot Dogs! They're sure to be gobbled up at your next backyard barbecue or potluck.
Ingredients needed for this baked beans recipe
- Beans: Pork and beans, drained if you prefer less sauce.
- Bacon: I like to use smoky bacon.
- Barbecue sauce: Use whatever your favorite jarred bbq sauce is or your own homemade sauce.
- Hot Sauce: I use Louisiana's pure hot sauce but you use whatever you prefer for your heat level.
- Brown sugar: Both light and dark brown sugar will work.
- Liquid smoke: If you want a smokey flavor add a couple drops.
- Mustard: Yellow mustard adds the perfect amount of tang!
How to make these sweet and spicy baked beans
- Step 1: In a small bowl add the sauce ingredients and mix until combined.
- Step 2: Heat a large skillet on medium-high heat and add the diced bacon, cook until par-cooked and remove to a paper towel.
- Step 3: Add in the diced onion and saute just until soft, add in the garlic.
- Step 4: Pour in the beans with the sauce mixture and give it a stir.
- Step 5: Pour the sauce mixture into the bean and stir.
- Step 6: Sprinkle the partially cooked bacon on top and bake.
- Here is the link to my favorite cast iron pan that I use for just about everything. I love that I can use it on the stove, in the oven, and on the grill. The beans stay warmer for longer in the cast iron skillet, nobody likes cold beans.
- Do not drain the pork and beans if you prefer saucier baked beans.
Par-cooked bacon is best to ensure it will be crispy when the beans are done baking
Yes, you can prep everything the day before and then pop it into the oven. Or you can bake them up to 2 days before and then pop them in the oven to warm them up, but in this case I do recommend leaving most of the sauce from the pork and beans, they do firm up quite a bit after refrigeration.
No problem! Just transfer everything to an 8x8 or 9x13 baking dish then pop them in the oven when ready.
Sure, You'll want to cook the bacon fully, set it aside and add the crispy bacon on top of the baked beans after they are done cooking in the slow cooker. Cook on high for 3-4 hours or low for 5-6 hours. If your slow cooker cooks really hot give them a stir about halfway through.
Sure, can! Let them cool completely and place them in a freezer-safe airtight container for up to 3 months.
More potluck recipes
Sweet and Spicy Baked Beans
- 2- 28 oz cans Pork N Beans
- 1/2 onion diced
- 3 cloves garlic minced
- 1/2 cup ketchup
- 3/4 cup barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoons hot sauce
- 1-2 drops of Liquid smoke optional
- 6-8 slices bacon cut into pieces
- Fresh chopped parsley
- Preheat oven to 350 degrees
- In a large bowl whisk the ketchup, barbecue sauce, mustard, brown sugar, Worcestershire sauce, hot sauce, and liquid smoke until combined. Set aside
- Open the cans of beans and pour off 1/2 of the standing liquid
- Heat a large 12-in cast iron or oven-safe skillet on medium heat, add the bacon pieces, and cook until partially done. Remove and set aside on a paper towel. Add the onions to the bacon fat and cook until soft about 2 minutes add the garlic and cook until fragrant.
- Add the pork and beans to the garlic and onions, Pour in the sauce and mix until combined.
- Add the partially cooked bacon on top.
- Bake for 1 hour or until thick and bubbly. Then switch the oven to broil and cook another 2-3 minutes to crisp up the bacon. Sprinkle fresh parsley. Serve warm