My mama’s Baked Beans is made with just six simple ingredients plus you can literally prep the entire recipe in minutes. They bake up into a sweet, thickened, seasoned side dish that no barbecue menu can be without. This is the recipe that’s gonna grab all the compliments without all the dang on work! Thanks to my Mississippi mama for passing it along! Serve them up with rib tips, potato salad and peach cobbler for the perfect summer cookout.
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Ingredients You Need to Make BBQ Baked Beans
- Vegetarian Canned Baked Beans: We like to use Bush’s but grab your fave here. Pinto or black beans also can be used as a replacement.
- Light Brown Sugar: None around? Make your own brown sugar with granulated sugar and molasses.
- Finely Diced Onion: Yellow or sweet is fine. Shallots also work.
- Finely Diced Green Pepper: Replace with yellow or red peppers.
- Barbecue Sauce: We grab Sweet Baby Ray’s but grab your fave or use a homemade one like this chipotle bbq sauce.
- Yellow Mustard: Dijon or whole grain mustard can be used too.
How to Make Baked Beans
Step 1: Prep the Beans
- Preheat that oven to a toasty 375 degrees then grab your fave casserole dish and pour your vegetarian baked beans into it.
- Now, dive into the fun part! Throw in the brown sugar, onion, green pepper, barbecue sauce, and yellow mustard.
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Step 2: Mix and Bake!
- Mix it up until everything’s friendly with each other. It should be well combined y’all.
- Bake the bbq baked beans uncovered for about 60 minutes. It should have some good bubblin action.
- Next, pull those sizzling beans out, give ’em a good stir, and let them rest for about 10 minutes. They should be piping hot and full of flavor!
Mama’s Southern Baked Beans Recipe
Made with ingredients like brown sugar, aromatics, and barbecue sauce, my Mama's Southern Baked Beans are smoky and sweet in all the best ways.
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Servings: 8 servings
Ingredients
- 2 (28 oz) cans vegetarian baked beans my mom uses Bush's Beans
- 1/2 cup light brown sugar packed
- 1/4 cup very finely diced onion
- 1/4 cup very finely diced green pepper
- 2 tbsp barbecue sauce use your fave
- 1 tsp yellow mustard
Instructions
- Preheat the oven to 375 degrees.
- Pour beans into a large casserole dish.
- Mix in brown sugar, onion, green pepper, barbecue sauce and yellow mustard until combined.
- Bake uncovered at 60 minutes or until super bubbly.
- Stir beans together, rest for 10 minutes then serve.
Notes
If you want to add ground beef, simply season, crumble and cook it then drain and add to your bean mixture before baking.
Storage and Reheating
- Fridge: Let those beans cool to room temp then scoop them into airtight containers and pop in the fridge. They should keep for about 4-5 days.
- Freezer: Just add the room temp baked bean recipe to freezer-safe containers the same way. They should keep up to 3 months.
- Reheating: Thaw in the fridge overnight if frozen then reheat in an oven-safe dish with a foil cover at 350 F degrees for about 20-30 minutes until they are bubbly again. If you gotta speed up the process, pop in a microwave safe container into the microwave for about 2-4 minutes, stirring halfway through to keep the cooking even.
Nutrition
Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
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Recipe Tips
- Grab Quality Ingredients: Because there are just 6 simple ingredients, quality really matters. Grab quality bbq sauce and mustard y’all.
- Test Doneness: You are looking for bubbling action with the beans being tender but not mushy in the end.
- Rest Before Serving: Give the beans about 10 minutes to rest and set up and thicken letting those flavors really settle before serving it up y’all.
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I would give more than 5 stars if I could! I have been shouting the praises of this recipe ever since I made it. I think this is the best (and of course, easiest!) recipe I have found online. So, so, so delicious! Thank you for sharing it!
Hooray thank you so so much. So glad you enjoyed it.
Really terrific! A hit at the block party!
Thanks so much, doll!
Sweet Baby Ray’s has high fructose corn syrup. Several brands don’t and are much better.
Sweet Baby Ray’s and Southern should never be combined in the same recipe.
I made these beans using Sweet Baby Ray’s Sugar Free. It does not contain that sugar.
You cannot taste the difference between the two. Try it!
I love this recipe. My whole family always requests it and it is so easy. Thank you for great recipes!
Wonderful recipes for BBQ! I especially like the bean recipe. I make a similar one, but I add 1 cup pineapple chunks and use green onions. I love the idea of adding a touch of mustard! My first mother-in-law taught me the recipe (with Bush Vegetarian beans) 50 years ago. She was from Minnesota but it sure has that “southern” touch. My family is all from Tennessee and Texas so I guess my Southern roots loved it even then! I cook mine (after crisping up 1/4 lb. bacon) in my crock pot saving stove and oven for the pother goodies!
I had made this recipe for Memorial Day last month and my neighbors loved it. I will be making it again for Father’s Day.
This is my grandmothers recipe!!!! Only difference is we add pineapple on top and a little pineapple juice to beans before baking. And as I got older I add bourbon or whiskey to them , whichever is the cabinet at the time.
Almost the same recipe as my mom except she would bacon and a dash of Worcestershire sauce. DELICIOUS! Now that she’s gone I’m the keeper of the recipe.
I’ve been making my beans like this for years, except I also add 1/3 c. Crushed pineapple, or pineapple tidbits and add a slice of bacon on top. Guests cannot get enough of them.