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These pork and beans are a classic comfort dish, made with beans, bacon, and a smoky, sweet sauce. They are perfect for backyard BBQs or summer potlucks!
Table of Contents
Classic Pork and Beans
Honestly, if you haven’t tried making pork and beans at least once, you’re missing out! For me, this simple recipe, made with just beans, bacon, broth, sauces, and spices, is comfort food in a bowl. Every time I make it, those familiar flavors take me right back to my childhood summers full of BBQs and fun outdoor gatherings. I love how versatile it is – sometimes I’ll have a big, hearty bowl as my main meal, and other times I’ll make it as a side to share. It’s definitely a recipe I make again and again all summer long.
Ingredients to Make Pork and Beans
- Dried Navy Beans and Water – Soak your beans overnight, or at least 8 hours, before you use them.
- Chicken Broth – Chicken broth adds extra salt and flavor to the beans, which we love.
- Thick-cut Bacon – Good bacon is essential! You can also use salt pork. The difference between the two is that bacon is smoked, salt pork is not.
- Small Onion – The small pieces of onion add texture and flavor.
- Minced Garlic – Garlic makes everything taste good!
- Sauces – Ketchup, barbecue sauce, and molasses are added.
- Brown Sugar – An essential addition for that rich sweetness.
- Dijon Mustard – Just a tablespoon, but it makes a difference!
- Smoked Paprika – Tastes smoky and sweet, adds a great flavor to the dish!
- Salt and Pepper – Add to taste.
How to Make Pork and Beans
- Rinse and Soak. Rinse the dried navy beans to get rid of any sticks or dirt. Place the rinsed beans in a large bowl, cover with 6 cups of water, and let soak at least 8 hours or overnight.
- Drain, Rinse, and Boil. After soaking, drain and rinse before cooking. In another large pot, add the soaked beans and cover with 6 cups of fresh water or chicken broth. Bring to a boil, and then reduce heat and then simmer for 45-60 minutes until beans are tender but not mushy. Drain and set aside.
- Cook Bacon. Preheat oven to 325. In a large Dutch oven or large oven safe pot with lid, cook diced bacon until brown and crispy.
- Saute. Add chopped onion and garlic, cooking until soft and fragrant (about 2-3 minutes).
- Add Remaining Ingredients. Stir in the ketchup, BBQ sauce, molasses, brown sugar, Dijon mustard, smoked paprika, black pepper, and salt. Mix well. Add the drained cooked beans to the pot with the sauce. Stir to combine.
- Bake. Put the lid on the pot and put it in the oven, letting it bake for 1 1/12 hours, stirring occasionally. Add a splash of water or broth if the beans are getting too dry.
Tips and Suggestions for Making Pork and Beans
If you don’t have an oven-safe Dutch oven you can transfer to a baking dish and cover with foil.
Make sure your pork and beans don’t dry out, check occasionally and add broth as needed.
When cooking the beans, make sure they are cooked through completely and totally soft, but don’t overcook, you don’t want them to be mushy.
Pork and Beans
Ingredients
- 1 pound dried navy beans
- 2 quarts water (for soaking)
- 4 cups chicken broth
- 1 pound thick-cut bacon
- 1 small onion (finely chopped)
- 2 teaspoons minced garlic
- 3/4 cup ketchup
- 1/2 cup barbecue sauce
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- salt and black pepper (to taste)
Instructions
- Rinse the dried navy beans and remove any debris. Place them in a large bowl and cover with 6 cups of water. Let soak overnight (or for at least 8 hours).Drain and rinse before cooking. In a large pot, add the soaked beans and cover with 6 cups of fresh water or chicken broth. Bring to a boil, then reduce heat and simmer for about 45–60 minutes, until beans are tender but not mushy. Drain and set aside.
- Preheat oven to 325℉In a large Dutch oven or oven-safe pot with a lid, cook the diced bacon (or salt pork) over medium heat until browned and crispy.
- Add the chopped onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
- Stir in the ketchup, BBQ sauce, molasses, brown sugar, Dijon mustard, smoked paprika, black pepper, and salt. Mix well.
- Add the drained cooked beans to the pot with the sauce. Stir to combine.
- Cover and transfer the pot to a preheated oven and bake for 1 1/2–2 hours, stirring occasionally. Add a splash of broth or water of needed if the beans seem to be getting too dry. Serve warm as a side dish or main course.
Notes
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Rinse the dried navy beans and remove any debris. Place in the Crock Pot and pour chicken broth over the top.
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In a skillet over medium-high heat, cook bacon until lightly browned.
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Add the chopped onion and garlic, cooking until softened (about 3-4 minutes) then add to the Crock Pot.
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Stir in the BBQ sauce, ketchup, molasses, brown sugar, Dijon mustard, smoked paprika, salt, and pepper.
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Cover and cook on HIGH for 7–8 hours or LOW for 10–12 hours, until the beans are soft and the sauce has thickened. Stir occasionally in the last few hours to prevent sticking and ensure even cooking.
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If the beans seem too thick, add a little extra broth as needed. If the sauce is too thin, remove the lid for the last 30 minutes to allow some liquid to evaporate.
Nutrition Information
Variations and Add Ins
There are so many delicious ways to customize this classic! For a heartier dish with a different flavor profile, try stirring in some sliced smoked sausage or diced ham. If you prefer a touch of heat, a pinch of cayenne pepper is an easy way to add a subtle kick. For a more pronounced spice and fresh flavor, add some finely chopped jalapeño. Sautéing diced bell peppers alongside the onions will add another layer of sweetness and texture. Finally, for a richer, heartier pork flavor, consider using diced salt pork instead of bacon – it adds a unique depth to the dish.
How to Store and Reheat Pork and Beans
Store pork and beans in an airtight container in the fridge for up to 4 days. When you want to reheat, you can easily warm up leftovers in the microwave, or put a serving in a skillet on the stove top.
More Delicious Bean Side Dishes
More BBQ Side Dish Ideas
Mom’s Best Potato Salad
Copycat KFC Coleslaw
Traditional Macaroni Salad
Grilled Corn on the Cob
Cucumber Salad with Vinegar
BBQ Twice Baked Potatoes
Grilled Fruit Kabobs
Authentic Hawaiian Macaroni Salad
I haven’t made these beans yet, but I can tell by the recipe that they are delicious 🙂 I love that they can be made in the crock pot, and have been waiting for a recipe to replace the “pork & beans” in the can that have become tasteless
and useless!! You know the ones, and they aren’t the ones with the secret recipe that the dog used to talk about 🙂 Thanks for publishing this one and sharing your secret recipe!!