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Around here, loaded baked beans aren’t just “something to go with the main dish.” They are the dish people talk about. I can’t remember a family reunion, church picnic, or neighborhood barbecue where they didn’t show up in some big, heavy pan — still warm from the oven, with a serving spoon sticking out, just begging you to take a scoop.
My Aunt Georgia’s version is the one I grew up with. It’s the kind of recipe you don’t really need to write down after you’ve made it once, because the smell of bacon and onions frying will tell you exactly what comes next. It’s sweet from the brown sugar, tangy from the mustard, a little smoky from the paprika… and the sauce? Oh, the sauce clings to every single bean like it knows it’s part of something special.
Why Folks Love These Beans (and Why You Will Too)
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They’re hearty and comforting – A full meal if you want them to be, especially with cornbread.
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Crowd-approved – If you bring these, be ready to share the recipe before the night’s over.
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Better the next day – The flavors settle in and get even richer.
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Flexible – Oven, slow cooker, stovetop — they don’t mind.
Ingredients You’ll Need
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1 lb bacon, diced – Regular or smoked, just don’t skip it.
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1 large onion, chopped – Sweet onions work beautifully here.
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2 cloves garlic, minced – That “just right” aromatic touch.
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2 cans (28 oz each) pork and beans – Sauce included.
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1 can kidney beans + 1 can black beans – Drained and rinsed.
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½ cup barbecue sauce – Your favorite brand or homemade.
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¼ cup ketchup – For body and tang.
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¼ cup brown sugar – Packed tight for extra sweetness.
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1 tbsp Worcestershire sauce – Deepens everything.
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1 tbsp yellow mustard – For sharpness.
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1 tsp smoked paprika – Just enough to whisper “campfire.”
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Salt & pepper – To taste.
Step-by-Step (The Way Georgia Did It)
1. Fry the bacon.
In a big skillet over medium heat, cook the diced bacon until crispy. Scoop it out and set it aside, but don’t you dare toss those drippings — that’s flavor gold.
2. Soften the onion and garlic.
In the same skillet, add the chopped onion and let it cook until it’s soft and sweet, about 5 minutes. Stir in the garlic and give it just a minute to release that aroma.
3. Mix the beans.
In a Dutch oven or large baking dish, combine the bacon, onions, garlic, pork and beans, kidney beans, and black beans.
4. Make the sauce.
Whisk together the barbecue sauce, ketchup, brown sugar, Worcestershire, mustard, paprika, salt, and pepper. Pour it over the beans and stir until everything is glossy and coated.
5. Bake slow.
Preheat the oven to 350°F (175°C). Cover the pan with foil and bake 45 minutes. Remove the foil and bake another 15 minutes so the top gets a little sticky and caramelized.
6. Serve warm.
Let it sit for a few minutes before digging in — but good luck keeping folks away.
Georgia’s Tips & Twists
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Vegetarian – Skip the bacon, use olive oil, and maybe add a handful of diced bell peppers.
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Spicy kick – A pinch of cayenne or some jalapeño never hurt.
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Sweeter style – Go up to ½ cup brown sugar.
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Slow cooker option – Cook bacon and onions first, then let the slow cooker do its thing for 6–8 hours on low.
What to Serve with Them
If you’re keeping it classic, serve with cornbread or warm dinner rolls for sopping up sauce. A tangy coleslaw or crisp salad balances the richness. And if you want a full feast? Add grilled sausages or roasted chicken and watch the table go quiet except for the sound of forks.
These beans don’t just taste good — they feel like home. They’re the kind of dish that brings people back for seconds and then sends them out the door with a little container “for later.” That’s how you know you’ve got a keeper.
Georgia's Loaded Baked Beans
Ingredients
- 1 pound bacon diced
- 1 large onion chopped
- 2 cloves garlic minced
- 2 cans pork and beans 28 ounces each
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 1/2 cup barbecue sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Cook diced bacon in a large skillet over medium heat until crispy. Remove with slotted spoon and set aside, leaving drippings in skillet.
- Add chopped onion to skillet and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
- In a large baking dish or Dutch oven, combine cooked bacon, sautéed onion and garlic, pork and beans, kidney beans, and black beans.
- In a bowl, mix barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Pour over beans and stir to combine.
- Preheat oven to 350°F (175°C). Cover baking dish with foil and bake 45 minutes.
- Remove foil and bake an additional 15 minutes, until sauce is bubbly and thickened.
- Let cool slightly before serving.
Notes
Nutrition