This quick Southern-style baked beans recipe is one I developed years ago while living in Atlanta. It’s become a family favorite here in the north and is always requested for potlucks and gatherings. Give it a try—you’ll love the rich, smoky flavor from the bacon and the sweet-savory sauce.
Back when I catered events in Atlanta, these beans were one of my go-to sides. They pair perfectly with deli hero sandwiches, barbecues, and casual dinners.
What I appreciate most about this version is how simple it is—no soaking beans overnight. Just dump, mix, and bake for a delicious side that keeps well for leftovers.
These baked beans also go wonderfully with macaroni salad and Southern pineapple bacon coleslaw—great for summer gatherings and game day menus.
Make them for a weeknight side or bring them to your next potluck. They reheat nicely and stay good in the refrigerator for a couple of days.
Shortcut Southern Style Baked Beans
Yields: about 6 to 8 sides
What you’ll need to make Shortcut Southern Style Baked Beans
Ingredients:
- 1 (30 oz) can ranch beans
- 1 (28 oz) can pork and beans
- ½ cup chopped onion
- 1 red pepper, diced
- 1 orange (or yellow) pepper, diced
- ½ cup plus 3 Tbsp BBQ sauce
- 2 cups light brown sugar
- 1 tbsp smoked paprika or smoked seasoning
- 6 slices thick-cut bacon, cooked and chopped
- Sea salt and black pepper, to taste
- ½ tsp turmeric
- 1 slice cooked bacon for garnish (optional)
- Parsley for garnish
Preparing the veggies and bacon
Mixing the sauce
Thick, rich sauce ready for the beans
Beans meet the sauce
Perfection!
Directions:
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with non-stick cooking spray and set aside.
- Drain both cans of beans and place them in a large mixing bowl.
- Add the chopped onion and diced peppers to the beans. Gently stir to combine.
- In a small bowl, whisk together the BBQ sauce, light brown sugar, smoked paprika (or smoked seasoning), turmeric, salt, and pepper until smooth.
- Stir the cooked, chopped bacon into the bean mixture, then pour the sauce over everything. Combine gently so the beans stay intact.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake at 350°F for 75 to 90 minutes, until the sauce has thickened slightly and the top is bubbly. If you prefer a thicker top, bake toward the longer time.
- Spoon into individual crocks or serve directly from the baking dish. Garnish with an extra bacon slice and chopped parsley if desired.
- Store any leftovers covered in the refrigerator for up to two days. Reheat gently before serving.
Enjoy the deliciousness!
Shortcut Southern Style Baked Beans
Ingredients
- 30 ounce can ranch beans
- 28 ounce can pork and beans
- 1/2 cup chopped onion
- 1 red pepper, diced
- 1 yellow or orange pepper, diced
- 1/2 cup plus 3 tbsp BBQ sauce
- 2 cups light brown sugar
- 1 tbsp smoked paprika or smoked seasoning
- 6 slices thick-cut bacon, cooked and chopped
- Sea salt and pepper to taste
- 1/2 tsp turmeric
- 1 slice cooked bacon for garnish (optional)
- Parsley for garnish
Instructions
-
Preheat oven to 350°F. Spray a 13 x 9-inch baking dish with non-stick cooking spray and set aside.
Drain both cans of beans into a large bowl. Add the chopped onion and diced peppers and stir gently to combine.
In a small bowl, mix the BBQ sauce, brown sugar, smoked paprika, turmeric, salt, and pepper.
Stir the cooked chopped bacon into the beans, then add the sauce and mix gently.
Pour the mixture into the prepared baking dish and spread evenly. Bake for 75 to 90 minutes, until the sauce is slightly thickened and bubbly.
Serve warm. Store leftovers covered in the refrigerator for up to two days.
Here are the images for the coleslaw and macaroni salad again—both are great pairings!
Southern Pineapple Bacon Coleslaw
Classic Macaroni Green Pea Salad
