Georgia’s Loaded Baked Beans
This hearty and flavorful side dish is loaded with smoky bacon, three types of beans, and a bold, sweet-and-savory sauce. It’s the ultimate crowd-pleaser for barbecues, potlucks, or a cozy family dinner.
Ingredients:
Ingredient Quantity
Bacon, diced 1 pound
Large onion, chopped 1
Garlic, minced 2 cloves
Pork and beans 2 (28 oz) cans
Kidney beans, drained and rinsed 1 (15 oz) can
Black beans, drained and rinsed 1 (15 oz) can
Barbecue sauce ½ cup
Ketchup ¼ cup
Brown sugar ¼ cup
Worcestershire sauce 1 tablespoon
Yellow mustard 1 tablespoon
Smoked paprika 1 teaspoon
Salt and pepper To taste
Instructions:
Cook the Bacon
In a large skillet over medium heat, cook the diced bacon until it’s golden and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
Sauté Onion and Garlic
Add the chopped onion to the skillet with the bacon drippings. Sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Combine the Beans and Aromatics
In a large Dutch oven or baking dish, combine the cooked bacon, sautéed onion and garlic, and all three types of beans: pork and beans, kidney beans, and black beans.
Mix the Sauce
In a mixing bowl, whisk together the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Pour the sauce over the bean mixture and stir until everything is evenly coated.
Bake
Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 45 minutes. Then, uncover and bake for an additional 15 minutes, or until the sauce is thickened and bubbling.
Cool & Serve
Allow the beans to rest for a few minutes before serving.
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