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If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat, two kinds of beans, and a sauce that is smoky, sweet, and full of depth. They disappear every single time.
Why These Check Every Box
- One Pot: Everything comes together in a single pot before going straight into the oven. Less mess, more eating!
- Make It Your Own: Want more heat? Add extra cayenne. Prefer a different sausage? Go for it. This recipe is easy to customize.
- Even Better the Next Day: The flavors deepen overnight, making leftovers something to look forward to, and it’s make-ahead friendly!
Ingredients for Loaded Baked Beans
- Bacon: Regular or thick-cut bacon both work great. Use whichever you prefer or have on hand.
- Serving as an Entree: These beans are hearty enough to serve as a main dish! As an entree, plan on feeding about 7 to 8 people.
- For Saucier Beans: These baked beans are not as saucy as some others. If you like a little more sauce, simply stir in half a cup of beef broth in step 6.
How to Make Loaded Baked Beans
Everything gets browned, layered together, and finished in the oven. Pile it next to a rack of ribs, spoon it alongside a hot dogs, macaroni salad, or serve it straight out of the pot with a big piece of cornbread. However you serve it, this easy recipe is always a win!
- Cook the Bacon: Preheat the oven to 350ºF, then add the bacon to a large oven-safe pot or and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
- Cook the Beef: Brown and crumble the ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
- Cook the Sausage: Add the smoked sausage to the pot, then cook over medium heat for 2-3 minutes. Remove from the skillet, then reserve with the bacon and beef. Drain any grease from the sausage.
- Sauté the Veggies: Add the reserved bacon grease back to the pot, along with the chopped onion and bell peppers. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
- Add the Beans and Flavorings: Stir in the baked beans, kidney beans, bbq sauce, brown sugar, Worcestershire, mustard, garlic powder, cayenne, salt, and pepper.
- Bake: Once heated through and combined, transfer the pot to the oven and then bake the loaded baked beans uncovered for 40 minutes.
Other Cooking Methods
- Stovetop Instructions:
- Instead of baking these beans, you can simmer them on the stovetop for 45 minutes. Just be sure to stir the pot every 5-10 minutes to prevent it from burning on the bottom.
- Slow Cooker Instructions:
- To prepare this in the crockpot, follow steps 2-5, adding the cooked, drained meats to a large crockpot. Add the remaining ingredients and stir to combine. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.
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Preheat the oven to 350 degrees Fahrenheit.
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Add 12 ounces diced bacon to a large oven-safe pot and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
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Brown and crumble 1 pound ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
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Add 14 ounces sliced smoked sausage to the pot and cook over medium heat for 2-3 minutes. Remove from the skillet and reserve with the bacon and beef. Drain any grease from the sausage.
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Add the reserved bacon grease back to the pot, along with 1 cup diced sweet onion, 1 cup diced green bell pepper, and ½ cup diced red bell pepper. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
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Stir in 1 (28-ounce) can baked beans, 1 (15-ounce) can drained and rinsed dark red kidney beans, ⅔ cup barbecue sauce, ½ cup dark brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
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Once heated through and combined, transfer the pot to the oven and bake for 40 minutes.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze in an airtight, freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
- Make Ahead: Prepare the beans up to 24 hours in advance and store covered in the refrigerator until ready to serve.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally to prevent burning, or microwave in 30–60 second intervals, stirring between, until heated through.
Calories: 570kcalCarbohydrates: 49gProtein: 27gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 86mgSodium: 1316mgPotassium: 861mgFiber: 8gSugar: 19gVitamin A: 370IUVitamin C: 25mgCalcium: 91mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This story originally appeared on TheRecipeCritic
