Loaded baked beans are a staple in many Midwestern homes, a dish that brings together the warmth of family gatherings and the rich history of our agricultural roots. This recipe is a nod to the hearty meals that sustained our ancestors through long days on the farm. It’s a dish that speaks of community, of shared tables and stories passed down through generations. Making these beans is like inviting a piece of history into your kitchen, a reminder of simpler times when food was made with love and care. Whether you’re hosting a summer barbecue or a cozy winter dinner, these beans are sure to be a crowd-pleaser.
These loaded baked beans pair beautifully with a variety of sides. Consider serving them alongside a fresh coleslaw or a crisp green salad to balance the richness of the beans. Cornbread or warm dinner rolls are perfect for soaking up the savory sauce. For a true Midwestern feast, add some grilled sausages or a juicy roast chicken to the table. And don’t forget a pitcher of iced tea or lemonade to wash it all down.
Ingredients
1 pound bacon, diced
1 large onion, chopped
2 cloves garlic, minced
2 cans (28 ounces each) pork and beans
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1/2 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon smoked paprika
Salt and pepper to taste
Directions
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
Add the chopped onion to the skillet and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
In a large baking dish or Dutch oven, combine the cooked bacon, sautéed onion and garlic, pork and beans, kidney beans, and black beans.
In a separate bowl, mix together the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Pour this mixture over the beans and stir to combine.
Preheat your oven to 350°F (175°C).
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and thickened.
Let the beans cool slightly before serving. Enjoy the hearty, saucy goodness!
Variations & Tips
For a vegetarian version, simply omit the bacon and use a tablespoon of olive oil to sauté the onions and garlic. You can also add diced bell peppers or jalapeños for a bit of extra flavor and heat. If you prefer a sweeter bean dish, increase the brown sugar to 1/2 cup. For a smokier taste, add a dash of liquid smoke or use smoked bacon. These beans can also be made in a slow cooker; just cook the bacon and onions first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.