Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Homemade Baked Beans with Bacon (Southern Style) Recipe
Southern fashion Home made Baked Beans with Bacon in a thick, wealthy, shiny sauce with an ideal steadiness of candy and a touch of tang. An important facet for a blow out BBQ or Southern feast – assume pulled pork, barbecue chicken, sticky ribs, Fried Chicken, candy juicy corn, coleslaw, potato salad, macaroni salad and cornbread. Swoooooon!!
Southern Baked Beans
Southern Baked Beans are just like the bolder, brasher massive sister of our Aussie baked beans. Whereas our beans are often called a breakfast staple, with its translucent, shiny tomato sauce, the Southern model is a a facet dish that’s full of massive, daring southern flavours.
The sauce is shiny, it’s candy, it’s savoury, and although it’s “simply” a facet dish, nobody may overlook it on a desk laden with meals!
Right here it’s pictured with a facet of Coleslaw, Pulled Pork and crusty Artisan bread (it’s unbelievably fast and simple, no knead. Although….. cornbread can be rather more on theme on this plate!)
What goes in Southern Baked Beans
You’ll discover a variety of recipes are primarily based round retailer purchased canned baked beans – sauce and all. I actually simply favor making it from scratch – you’ll be able to management the flavour your self, you realize what goes in it, and all that common jazz. 🙂
So right here’s what it is advisable to make these Southern Baked Beans.
Only a be aware on just a few of the substances:
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Beans – I often make this with crimson kidney beans, simply one thing I picked up from Ina Garten’s baked beans recipe. Flavour clever it doesn’t actually make a distinction what beans you utilize as a result of the sauce flavour is so sturdy. So be at liberty to make use of navy beans (haricot) which is the extra widespread kind of beans utilized in Southern Baked Beans, pinto, cannellini or another small to medium beans of alternative;
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Molasses – provides color, gloss and flavour. Simple substitute: golden syrup!
-
Tomato passata – that is simply plain, pure, pureed tomato. When you’re within the US, it’s generally labelled “tomato puree” as an alternative. Extra info on tomato passata right here.
The best way to make baked beans
It’s in all probability completely not within the spirit of baked beans to NOT bake it! However it begins on the range with the browning of the bacon, so I simply discover it simpler to go away it on the range.
However you’ll be able to bake it should you favor! It can be gradual cooked – instructions included within the recipe.
I do know baked beans are historically served as a facet within the states, however in all honesty, the sauce of this Home made Baked Beans with Bacon is so good, with such a lot kapow flavours, I’m comfortable to slurp it up identical to this: in an enormous bowl with some corn bread to slop up all that sauce. (Attempt the muffin model too, they’re fabulous!)
And even as breakfast. I promise there may be a few items of (burnt) toast beneath that very beneficiant serving of baked beans! Attempt it with a fried or poached egg, and even scrambled eggs!
Massive Barbecue Feast!
And naturally, I wouldn’t be doing my job if I didn’t recommend a load of dishes for an enormous barbecue feast. Listed here are some barbecue favourites that demand a facet of baked beans!!
I do know I hold happening and on about big BBQ feasts, however after all baked beans are an excellent facet dish for regular meals too. 😂 It would hold within the fridge for days, so you’ll be able to hold bringing it out time and again… who can get sick of those baked beans?? – Johnsat x
Ingredients
- 1 tbsp oil
- 150g/ 5 oz bacon , chopped
- 1 medium onion , finely chopped
- 3 cloves garlic , minced (or 1 1/2 tsp garlic paste)
- 3 x 400g / 14oz cans red kidney or other beans, drained and rinsed (Note 1)
- 3/4 cup ketchup (Note 2)
- 3/4 cup tomato passata / US tomato puree (Note 3)
- 1/4 cup molasses (Note 4)
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 3/4 tsp EACH salt & pepper , plus more to taste
Instructions
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Notes
1. Beans – I make this with red kidney beans but other beans like pinto, navy, northern and cannellini beans are just as lovely. Many Southern Baked Beans recipes are made starting with a can of store bought baked beans (sometimes beans and pork) which is made with a white bean (I prefer making my sauce from scratch rather than using canned). I like using red beans because I love the colour, and it’s what Ina Garten uses in her recipe.
DRIED BEANS (red kidney beans, navy/haricot, cannellini or other white beans) – you will need 2 cups of dried beans:
1 can = 1 3/4 cups beans once drained
Recipe calls for 3 cans = 5 1/4 cups beans
1 cup dried beans = 2 3/4 cups cooked
So you will need 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)
Cover with plenty of water and bring to boil for 1 minute. Then remove from stove and cover, set aside for 1 hour. Then cook for 1 hour simmering on medium heat, drain then use per recipe.
2. Ketchup – If you are in Australia/NZ or Europe, you can use what we know as Tomato Sauce. If you are in America, please don’t use what you know as tomato sauce!
3. Tomato passata – If you can’t find tomato passata, either puree canned tomato OR use crushed tomato + 1 tbsp tomato paste.
4. Molasses – If you can’t find molasses, this can be substituted with treacle or golden syrup. Or even maple syrup. Or use 1/3 cup brown sugar.
5. To serve: Traditionally served as a side dish for Southern meals and barbecue feasts – see in post for a list of dishes to make up a menu. However, I like to have it at any time of the day, even plain in a bowl with bread to slop it up!
6. FREEZING: Freezes brilliantly! Cool then back in ziplock bags or airtight containers. Reheat from frozen in the microwave, or thaw then reheat on the stove or microwave.
7. Nutrition assuming 12 servings as a side.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 1 tbsp oil
- 150g/ 5 oz bacon , chopped
- 1 medium onion , finely chopped
- 3 cloves garlic , minced (or 1 1/2 tsp garlic paste)
- 3 x 400g / 14oz cans red kidney or other beans, drained and rinsed (Note 1)
- 3/4 cup ketchup (Note 2)
- 3/4 cup tomato passata / US tomato puree (Note 3)
- 1/4 cup molasses (Note 4)
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 3/4 tsp EACH salt & pepper , plus more to taste
Instructions
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Notes
1. Beans – I make this with red kidney beans but other beans like pinto, navy, northern and cannellini beans are just as lovely. Many Southern Baked Beans recipes are made starting with a can of store bought baked beans (sometimes beans and pork) which is made with a white bean (I prefer making my sauce from scratch rather than using canned). I like using red beans because I love the colour, and it’s what Ina Garten uses in her recipe.
DRIED BEANS (red kidney beans, navy/haricot, cannellini or other white beans) – you will need 2 cups of dried beans:
1 can = 1 3/4 cups beans once drained
Recipe calls for 3 cans = 5 1/4 cups beans
1 cup dried beans = 2 3/4 cups cooked
So you will need 2 cups dried beans (2 x 2.75 = 5 1/2 cups cooked beans)
Cover with plenty of water and bring to boil for 1 minute. Then remove from stove and cover, set aside for 1 hour. Then cook for 1 hour simmering on medium heat, drain then use per recipe.
2. Ketchup – If you are in Australia/NZ or Europe, you can use what we know as Tomato Sauce. If you are in America, please don’t use what you know as tomato sauce!
3. Tomato passata – If you can’t find tomato passata, either puree canned tomato OR use crushed tomato + 1 tbsp tomato paste.
4. Molasses – If you can’t find molasses, this can be substituted with treacle or golden syrup. Or even maple syrup. Or use 1/3 cup brown sugar.
5. To serve: Traditionally served as a side dish for Southern meals and barbecue feasts – see in post for a list of dishes to make up a menu. However, I like to have it at any time of the day, even plain in a bowl with bread to slop it up!
6. FREEZING: Freezes brilliantly! Cool then back in ziplock bags or airtight containers. Reheat from frozen in the microwave, or thaw then reheat on the stove or microwave.
7. Nutrition assuming 12 servings as a side.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
