Sandra This Paula Deen Baked Beans Recipe is a sweet and savory recipe, which is made with crispy bacon and sautéed onion. It’s the perfect side dish for BBQs, ready in about 1 hour and 10 minutes.
Paula Deen Baked Beans Recipe Ingredients
- 1/2 lb bacon
- 1 large onion
- 1 (16 oz) can pork and beans
- 3 tablespoons yellow mustard
- 5 tablespoons Maple syrup
- 4 tablespoons ketchup
How To Make Paula Deen Baked Beans
- Prep the oven and cook bacon: Preheat your oven to 325°F (165°C). In a skillet, fry the bacon until it is crispy. Remove the bacon from the skillet, let it cool, and then crumble it, leaving the bacon drippings in the pan.
- Sauté the onion: In the same skillet with the bacon drippings, sauté the chopped onion over medium heat until it is softened and browned.
- Combine and bake: In a large bowl, mix the crumbled bacon, the sautéed onion with the drippings, the can of pork and beans, mustard, maple syrup, and ketchup. Pour the mixture into a baking dish, cover, and bake for 45 to 60 minutes, until hot and bubbly.
Recipe Tips
- How do I get the most flavor? The secret is using the bacon drippings. Sautéing the onion in the rendered bacon fat infuses the entire dish with a deep, smoky, savory flavor that you wouldn’t get from using plain oil.
- Can I make this ahead of time? Absolutely. Baked beans are a fantastic make-ahead dish. The flavors will continue to meld as it sits in the refrigerator, and it often tastes even better the next day. Simply reheat it in the oven before serving.
- Can I use a different kind of bacon? Yes, thick-cut bacon works wonderfully in this recipe as it will yield more drippings and provide a meatier bite in the final dish.
- How do I know when the beans are done? The beans are ready when the sauce has thickened slightly and the dish is hot and bubbling around the edges.
What To Serve With Baked Beans
These classic baked beans are the quintessential side dish for any cookout, BBQ, or potluck. They pair perfectly with:
- Grilled hamburgers and hot dogs
- BBQ pulled pork or chicken
- Smoked brisket or ribs
- Buttery cornbread
How To Store Baked Beans
Refrigerate: Store leftover baked beans in an airtight container in the refrigerator for up to 5 days. Freeze: Baked beans freeze very well. Let them cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Baked Beans Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 25g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 3g
- Sodium: 650mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. Cook the bacon and sauté the onion on the stovetop as directed. Then, combine all the ingredients in a slow cooker and cook on low for 3-4 hours or on high for 1-2 hours.
A standard canned variety of pork and beans in tomato sauce (like Van Camp’s) is the classic choice for this recipe.
Yes, this is a great base recipe. You could add a chopped bell pepper along with the onion, or even a pound of browned ground beef to make it a heartier, main-dish casserole.
Try More Recipes:
- Paula Deen Lots of Meat Lasagna Recipe
- Paula Deen Taco Chili Recipe
- Paula Deen Chocolate Chili Recipe
Paula Deen Baked Beans Recipe
Description
Classic, sweet, and savory Southern-style baked beans loaded with crispy bacon and a rich, tangy sauce.
Ingredients
Instructions
- Preheat oven to 325°F (165°C).
- In a skillet, fry bacon until crispy. Remove bacon and crumble, leaving the drippings in the pan.
- Sauté the chopped onion in the bacon drippings until browned.
- In a bowl, mix the crumbled bacon, sautéed onion and drippings, pork and beans, mustard, maple syrup, and ketchup.
- Pour the mixture into a baking dish, cover, and bake for 45-60 minutes until bubbly.
Notes
- Sautéing the onion in the bacon fat is the key to the deep, savory flavor of this dish.
- These beans taste even better the next day, making them a perfect make-ahead side.
- For a thicker sauce, you can bake the beans uncovered for the last 15 minutes.
- This recipe can easily be doubled to serve a larger crowd.
