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Spoon holding a scoop of pork and beans over a Dutch oven.
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5 from 1 vote

Pork and Beans

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!
Prep Time1 hour 15 minutes
Cook Time1 hour 30 minutes
Soaking Time8 hours
Total Time10 hours 45 minutes
Course: Side Dish
Cuisine: American
Keyword: baked beans, Pork and Beans
Servings: 12 servings
Calories: 375kcal
Author: Erica Walker

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.
    Pot of navy beans and chicken broth.
  • 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.
    Krispy cut bacon in a Dutch oven.
  • Add the chopped onion and garlic, cooking until softened and fragrant (about 2–3 minutes).
    Dutch oven with onions and crispy bacon.
  • Stir in the ketchup, BBQ sauce, molasses, brown sugar, Dijon mustard, smoked paprika, black pepper, and salt. Mix well.
    Dutch oven with sauce base for pork and beans.
  • Add the drained cooked beans to the pot with the sauce. Stir to combine.
    Stirred pork and beans with a wooden spoon.
  • 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.
    Dutch oven with baked pork and beans. Spoon on the side.

Notes

CROCK POT INSTRUCTIONS:
  • Rinse the dried navy beans and remove any debris. Place in the Crock Pot and pour chicken broth over the top.
  • In a skillet over medium-high heat, cook bacon until lightly browned.
  • Add the chopped onion and garlic, cooking until softened (about 3-4 minutes) then add to the Crock Pot.
  • Stir in the BBQ sauce, ketchup, molasses, brown sugar, Dijon mustard, smoked paprika, salt, and pepper.
  • 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.
  • 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

Calories: 375kcal | Carbohydrates: 44g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 560mg | Potassium: 785mg | Fiber: 10g | Sugar: 19g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg