Loaded Baked Beans

If you’re bringing a dish to the next family reunion, make it these loaded baked beans. Three kinds of meat, two kinds of beans, and a sauce that is smoky, sweet, and full of depth. They disappear every single time.

Why These Check Every Box

One Pot: Everything comes together in a single pot before going straight into the oven. Less mess, more eating!
Make It Your Own: Want more heat? Add extra cayenne. Prefer a different sausage? Go for it. This recipe is easy to customize.
Even Better the Next Day: The flavors deepen overnight, making leftovers something to look forward to, and it’s make-ahead friendly!

Ingredients for Loaded Baked Beans

Overhead shot of labeled loaded baked beans ingredients.

Bacon: Regular or thick-cut bacon both work great. Use whichever you prefer or have on hand.
Serving as an Entree: These beans are hearty enough to serve as a main dish! As an entree, plan on feeding about 7 to 8 people.
For Saucier Beans: These baked beans are not as saucy as some others. If you like a little more sauce, simply stir in half a cup of beef broth in step 6.

How to Make Loaded Baked Beans

Everything gets browned, layered together, and finished in the oven. Pile it next to a rack of ribs, spoon it alongside a hot dogs, macaroni salad, or serve it straight out of the pot with a big piece of cornbread. However you serve it, this easy recipe is always a win!

Cook the Bacon: Preheat the oven to 350ºF, then add the bacon to a large oven-safe pot or and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
Cook the Beef: Brown and crumble the ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
Cook the Sausage: Add the smoked sausage to the pot, then cook over medium heat for 2-3 minutes. Remove from the skillet, then reserve with the bacon and beef. Drain any grease from the sausage.
Sauté the Veggies: Add the reserved bacon grease back to the pot, along with the chopped onion and bell peppers. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
Add the Beans and Flavorings: Stir in the baked beans, kidney beans, bbq sauce, brown sugar, Worcestershire, mustard, garlic powder, cayenne, salt, and pepper.
Bake: Once heated through and combined, transfer the pot to the oven and then bake the loaded baked beans uncovered for 40 minutes.

Other Cooking Methods

Stovetop Instructions:
- Instead of baking these beans, you can simmer them on the stovetop for 45 minutes. Just be sure to stir the pot every 5-10 minutes to prevent it from burning on the bottom.
Slow Cooker Instructions:
- To prepare this in the crockpot, follow steps 2-5, adding the cooked, drained meats to a large crockpot. Add the remaining ingredients and stir to combine. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.

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Sweet, smoky loaded baked beans with bacon and a rich, tangy sauce. An easy, hearty side dish perfect for BBQs, potlucks, and family dinners.

Course Dinner, entree, Main Course, main dish, Side Dish

Cuisine American, Amish, Barbeque, Southern

Keyword baked beans, baked beans recipe, easy loaded baked beans, Loaded baked beans, Loaded baked beans recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 570kcal

Author Alyssa Rivers

Ingredients

12 ounces diced bacon I prefer regular cut
1 pound ground beef
14 ounces sliced smoked sausage or Kielbasa sausage
1 cup diced sweet onion
1 cup diced green bell pepper
½ cup diced red bell pepper
1 (28-ounce) can baked beans
1 (15-ounce) can drained and rinsed dark red kidney beans
⅔ cup barbecue sauce
½ cup dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 teaspoon garlic powder
¼ teaspoon cayenne pepper more or less to taste
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add 12 ounces diced bacon to a large oven-safe pot and cook over medium-high heat until crisp, about 4-5 minutes. Remove to a paper towel-lined plate to drain. Reserve 2 tablespoons of the grease in a small dish and discard the rest.
Brown and crumble 1 pound ground beef in the same pot over medium-high heat until no pink remains, about 7-8 minutes. Drain the grease and reserve the meat with the bacon.
Add 14 ounces sliced smoked sausage to the pot and cook over medium heat for 2-3 minutes. Remove from the skillet and reserve with the bacon and beef. Drain any grease from the sausage.
Add the reserved bacon grease back to the pot, along with 1 cup diced sweet onion, 1 cup diced green bell pepper, and ½ cup diced red bell pepper. Cook over medium heat for 3-4 minutes until softened, then add the beef, bacon, and sausage back to the skillet.
Stir in 1 (28-ounce) can baked beans, 1 (15-ounce) can drained and rinsed dark red kidney beans, ⅔ cup barbecue sauce, ½ cup dark brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
Once heated through and combined, transfer the pot to the oven and bake for 40 minutes.

Notes

Leftover Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze in an airtight, freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
Make Ahead: Prepare the beans up to 24 hours in advance and store covered in the refrigerator until ready to serve.
Reheat: Warm on the stovetop over medium heat, stirring occasionally to prevent burning, or microwave in 30–60 second intervals, stirring between, until heated through.