Southern Baked Beans

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 large onion, diced
  • 2 (16-ounce) cans pork and beans
  • 3 tablespoons prepared yellow mustard
  • 1/4 cup maple syrup
  • 1/4 cup light brown sugar
  • 4 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/2 pound bacon strips, cut into 1/2-inch pieces
Directions

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

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    I loved these beans. Don't skip the bacon I think that really makes the dish. Yum! Sweet and tangy!
    My mom used to make baked beans similar to these, but she used canned kidney beans. So that's what I did. I used 2 14oz cans of kidney beans with the liquid. And instead of ketchup, I used 1tbsp of Thai sriracha. I also didn't use an onion because I didn't have one, so I substituted one clove of crushed garlic. I cooked them uncovered for about 45 - 60 minutes and the bacon on top was crispy. They turned out so good.
    Homemade baked beans do not have canned anything in the recipe.  
    A little too twangy for me, I would cut down on mustard next time. Also, the recipe calls for 2 cans pork and beans - I would use 1 can of pork and beans and 1 can of some other kind of thoroughly drained beans, like pinto. Using pork and beans made the final product a little mushy. LauraR67 is right....the directions as given are incomplete. You have to cook the bacon and onion before putting it in with the rest of the ingredients. Yeah, that is an important part :)
    Fyi...these directions are incomplete. Directions from Paula Deen's own website: 
     
    "Preheat oven to 325 degrees. 
     
    In a skillet, fry bacon until crispy and crumble. In the same pan using the bacon drippings, saute the onion until brown. Mix bacon, onion, and drippings with the remaining ingredients. Pour into a baking dish and bake covered for 45 to 60 minutes. " 
     
    I also took the advice of adding a tablespoon of Cumin.  
     
    Awesome recipe! Will surely make this again!!
    This is better than any from-scratch baked bean recipe I've ever eaten. I was truly surprised & impressed by how easy & delicious this was. I used 1 can of pork & beans, 1 can cannolli beans, & 1 can pinto beans and left out the syrup. This made the dish not so sweet & look very from-scratch.
    These baked beans turned out so good. I made them for a work potluck and everyone loved them.
    I will never make baked beans any other way. Amazingly good!
    Great recipe, delicious and easy to follow;
    I made these for game night with friends and everyone raved about them!
    Delicious way to make canned baked beans special. I made two adjustments--I had leftover cooked bacon from breakfast (I know--how is that possible? and I cooked for 2 hours at 325 F. That really reduced the liquid and beans were nice and thick.
    I didn't have time to make my usual baked beans so I tried these and they rapidly disappeared from the table. I used a combination of beans but kept true to the rest of the recipes. This will be my to go to "easy beans" recipe.
    I found this recipe but was missing many exact ingredients. I made substitutions & ended up with the best baked beans ever. I used: 1 lg onion diced, 2, 16 oz cans Goya pink beans, 1 1/2 T Dijon mustard, 1 1/2 T Honey mustard, 1/4 C Maple syrup, 1/4 C Dark Brn sugar, 4 T Ketchup, 1 T Lemon juice, 8 oz by weight diced Pancetta. In iron Dutch oven, cooked the pancetta to render out some of the fat. Added the onions and cooked until translucent. Drained both in a colander - added back to the dutch oven and added the rest of the ingredients - be sure the liquid deglazes the dutch oven. Cook on stove top until hot throughout and bubbling. Cover and put in a 350 over for 1 1/2 to 2 hours. (the baking time in the recipe was not long enough for this pink bean version... at 400 this version takes about an hour The pink beans tend to hold their shape and firm texture better than pork and beans. Pancetta adds saltiness w/o overpowering the subtle flavor of the beans as bacon can
    A yummy and quick version. The fam loved it.
    Loved this recipe!! It was very easy to make. I used Campbell's pork and beans. I also cooked the bacon in a pan for about 5 minutes then sautéed the onions in the bacon grease! I doubled the recipe and added a tablespoon of cumin plus salt and pepper for taste. My recommendation is if you double the recipe don't double the amount of bacon.
    I usually like to make dishes from scratch. But I was in a hurry, so I tried this recipe knowing how good a cook Paula Deean is. As usual, I was very happy with this one and so was my HUSBAND. The aroma and the taste was absolutely excellent.
    Im serving my beans with a Polish Kielbasa. Sliced at an angle, then browned in a pan till golden brown. Its a wonderful combo  
    Love the sweet beans. I would use a finely chopped medium size onion instead of large and added a 1/4 cup green bell pepper Also when I did mine today I cooked my beans from dry so it may have come out a bit different than if Id used store canned beans
    OMG - A M A Z I N G. I don't really care for baked beans & I couldn't get enough. I read thru the reviews & took the "take aways".  
    1. Double the recipe. We had 6 people, w/ 8 other courses on the table & they were gone. I could have easily tripled for leftovers. 
    2. Used Applewood smoked bacon. Fried it up in the dutch oven til crisp, removed & then caramelized the onions in bacon grease as others suggested. KEY TO DO 
    3. Removed onions & discarded grease & deglazed w/ about 2 T of dry marsala 
    4. Added all ingredients PLUS Cumin as others suggested (DO IT, it makes the dish back into pot & baked for 1 hour.  
    The people who rated this "BLAH" or "Unsatisfactory" - I seriously don't think they know how to cook. Or maybe they used sub-par ingredients (hint, I used REAL maple syrup & Campbell"s Homestyle beans  
    Try this - you won't be disappointed!!  
    Paula, these are the best beans I have ever made. Everyone loved them, even the guests that don't like baked beans had seconds.
    I tried this recipe once because I was in a very big hurry, but the results were unsatisfactory. I will never use it again because the end product still tasted like canned beans. Quick soaking dried beans is so easy, they taste so much better, and they don't contain any obnoxious chemicals or unwanted spices. Why would anyone use canned pork and beans unless it was an emergency?
    Awesome! I made these to go with BBQ Ribs and Chicken. Great addition. I overlooked adding the ketchup and it was perfect without it. It was a big hit and I'll be using it again!
    Followed the recipe to the letter and it came out sooo good!!!! Thanks Paula!
    Made Memorial Day! Delicious and so simple to prepare. I agree with the previous post [One word of advice - double it when you make it. It doesn't last long!]
    This recipe was simple and absolutely delicious. I made it for Father's Day with chicken and ribs and it was perfect. I had no yellow mustard so I used honey mustard instead and it was still great. One word of advice - double it when you make it. It doesn't last long!
     
    Thanks Paula for another great recipe!!
    I made these once for a BBQ, delicious, now every BBQ I have or attend this is the dish they ask for!!!
    I made these for the first time. My addition is add a tablespoon of cumin and 1/2 tsp. clove. 
    I've baked it in the oven for 2.5 hrs. 
     
    Sabroso!!!!
    Amazing!!!!!I love baked beans!! I have tried other recipes and didn't like them but this is the best. I did what mrstkach said on her review, fry the bacon then cook the onions with bacon fat. Delicious!! They tasted even better the next day when we had leftovers.
    I've made these many times. I fry the bacon ahead of time and then slowly carmelize the onions in the bacon fat. My addition is add a tablespoon of cumin and lots of freshly ground black pepper! Delish! I've baked it in the oven until tonight which I am crockpotting. When you bake them you loose a lot of liquid but I think that adds to the full flavor. I know with the crockpot it's going to be liquidy so I may bake for a while after just to reduce. we'll see.
    Very good standard recipe. I think I will make some modifications next time, as it was a little on the sweet side, but this recipe provides an excellent starting point for making your own recipe. Even with no changes, it was still delicious!
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