Grandma Lucy’s Baked Beans Recipe
Updated May 02, 2025
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Looking for a baked beans recipe that’s worth the effort? This family favorite strikes the perfect balance of smoky, sweet, and savory – no fancy ingredients required.
My mother-in-law sure knows what she’s doing in the kitchen, and she’s passed down so many awesome recipes through the years that I love recreating in my kitchen. It makes it extra-special that these fun dishes come from a family member.
And even better? I get to share them with you and hopefully pass them down to my little crew. Baked beans are a timeless side dish that almost everyone loves, and they pair well with so many things!
This time-tested baked beans recipe transforms ordinary canned beans into something extraordinary with just a handful of pantry staples. The secret lies in letting them slow-cook until the sauce thickens into a rich glaze, while bacon adds that perfect smoky depth that’ll make any cookout complete.
Table of Contents:
Table of Contents
Why You’ll Love This Baked Beans Recipe
- Minimal Prep Time: I like meals with very little prep, and this recipe is straightforward and efficient. You only need a few minutes to cook bacon and sauté vegetables. Then the oven handles the rest, allowing you to focus on other things. I’d say this is a put it in and walk away type of recipe that cooks slow for a few hours.
- Feeds a Crowd: This recipe cooks A LOT, making it perfect for gatherings because there’s plenty to go around. And it’s honestly a hit with most people! It’s an ideal choice for parties, barbecues, or family dinners, making meal planning for large groups simpler.
- Freezer-Friendly: The recipe’s flexibility allows for easy storage; you can freeze the baked beans for several months or refrigerate them for up to a week. This convenience means you can prepare them ahead of time or enjoy leftovers without hassle.
🍲 Planning meals for bigger groups is much easier when I serve up a tasty bean dish that feeds a crowd!
Recipe Ingredients
- Canned Pork and Beans
- Bacon
- Bell Pepper– Whatever color you have on hand!
- Onion
- Brown Sugar
- Ketchup
- Worcestershire Sauce
- Yellow Mustard
See the recipe card below for full information on ingredients and quantities.
How to Make Smoky Baked Beans
Step 1: Open up your pork and beans, and drain off about 2/3 of the liquid. Don’t use a strainer; you do want some liquid left. (I normally place the lid that I just used a can opener to open back inside the can, tip the can over while holding down the metal “lid,” and let it drain for about 10 seconds.)
Step 2: Add the partially drained beans to a large bowl.
Step 3: Chop the raw bacon up into small pieces. Place it in a hot skillet that has been heated over medium-high heat. Cook until well done and very crispy. Use a slotted spoon remove the cooked bacon, and place it on a paper towel-lined plate. Leave extra bacon grease in the skillet.
Step 4: Keep the skillet on the hot burner, and add the bell pepper and onion. Cook the vegetables in the bacon grease until tender, about 8 minutes.
Step 5: When the veggies are cooked, add them to the drained beans. Add the bacon.
Step 6: Add the brown sugar, ketchup, Worcestershire sauce, and yellow mustard. Stir to combine well.
Step 7: Add the bean mixture to a 9×13-inch baking dish. Cover with foil and bake at 300 degrees F. for 3 hours.
Step 8: Serve hot.
Recipe FAQs
Yes! Simply omit the bacon and use a splash of liquid smoke for that smoky flavor. Just make sure the pork and bean brand you choose is also vegetarian.
Yes! Baked beans are so versatile and flexible, and it’s hard to ruin them. You can freeze them for several months at a time, or just store them in your fridge for up to a week if you plan on eating them sooner than a month.
Thick-cut bacon is the way to go. It holds its shape better during cooking and provides meatier bites throughout the dish. I recommend choosing a smoky bacon rather than maple or other sweet varieties. Center-cut bacon works particularly well since it has a good meat-to-fat ratio that will render nicely without making the beans too greasy.
That said, if you have regular-cut bacon in your fridge, it’ll work just fine too. The key is cooking it until just before it’s completely crispy, as it will continue to cook with the beans. About 6-8 slices should be perfect for a standard batch.
Expert Tips
- Don’t Rush: Let the beans cook low and slow to allow the sauce to thicken naturally and the flavors to fully develop — this is what transforms good beans into great ones.
- Layer Flavors: Cook the bacon first and use its rendered fat to sauté the onions before adding other ingredients. This builds a deeper, richer flavor base.
- Watch Liquids: If the beans seem too soupy, remove the lid for the last 30 minutes of cooking to help the sauce reduce and thicken.
- Stir Smart: Avoid stirring too frequently during cooking — this can break down the beans. Instead, gently stir just occasionally to prevent sticking.
- Customize Sweetness: Adjust the amount of brown sugar and molasses based on your taste preference. If you like your beans less sweet, reduce the quantities slightly, or add a touch more for a richer caramelized flavor.
Other Delicious Bean Recipes I Love
Life is better with simple recipes in your back pocket, and bean recipes are usually very simple. I love beans! These family favorites have earned their permanent spot in my regular rotation, and I know you’ll love them, too.
- When I’m craving something hearty, these Instant Pot Pinto Beans are my go-to comfort food that’s ready in a fraction of the time.
- My family begs me to make these Cafe Rio Black Beans – they’re perfectly seasoned and taste just like the restaurant version!
- This quick and easy chili recipe has saved dinner countless times, and it always tastes like it’s been simmering all day.
- On chilly evenings, nothing warms the soul quite like my slow cooker vegetable bean soup that fills the house with the coziest aroma.
Other Side Dish Recipes to Consider:
Dip Recipes
Lemon Garlic Hummus Recipe Without Tahini
Vegetable Sides
Glazed Honey Roasted Carrots
Vegetable Sides
19 Fresh Vegetable Recipes For Spring
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Grandma Lucy’s Baked Beans Recipe
Ingredients
- 80 ounces canned pork and beans*
- 1/3 pound bacon
- 1 large green bell pepper, diced
- 1 large onion, diced
- 3/4 cup brown sugar
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
Instructions
- Open up your pork and beans, and drain off about 2/3 of the liquid. Don’t use a strainer; you do want some liquid left. (I normally just place the lid that I just used a can opener to open back inside the can, tip the can over while holding down the metal “lid,” and let it drain for about 10 seconds.)
- Add the partially drained beans to a large bowl.
- Chop the raw bacon up into small pieces. Place it in a hot skillet that has been heated over medium-high heat. Cook until well done and very crispy. Use a slotted spoon remove the cooked bacon, and place it on a paper towel-lined plate. Leave extra bacon grease in the skillet.
- Keep the skillet on the hot burner, and add the bell pepper and onion. Cook the vegetables in the bacon grease until tender, about 8 minutes.
- When the veggies are cooked, add them to the drained beans. Add the bacon.
- Add the brown sugar, ketchup, Worcestershire sauce, and yellow mustard. Stir to combine well.
- Add the bean mixture to a 9×13-inch baking dish. Cover with foil and bake at 300 degrees F. for 3 hours.
- Serve hot.
Notes
- *I used one 28-ounce can of pork and beans and one 53-ounce can of pork and beans for this recipe. Get close to 80 ounces as you can, and you’ll be fine. You can be off a little one way or another and still be fine.
- This recipe can be made in the slow cooker! Just add everything to the slow cooker instead of a baking pan and cook on low for 4 to 5 hours.
- Cool completely before refrigerating, and store in a shallow container rather than a deep one for quicker, more even cooling.
- Opt for a sturdy baking dish like a cast-iron or ceramic option. These retain heat evenly and help the beans cook perfectly without burning
Absolutely delicious!! Hands down the best baked beans we have ever eaten, so so good. Even my 10 year old, who previously hated all other baked beans I had made before, declared these the best ever and went back for multiple servings. Thank you!!