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Loaded Baked Beans

Sweet, smoky loaded baked beans with bacon and a rich, tangy sauce. An easy, hearty side dish perfect for BBQs, potlucks, and family dinners.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
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
Servings: 10 servings
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.

Nutrition

Calories: 570kcal | Carbohydrates: 49g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1316mg | Potassium: 861mg | Fiber: 8g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg

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