Southern Style Baked Beans

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Southern Style Baked Beans

2 28-oz. cans cheap-o pork n’ beans*

1/2 cup ketchup

1/2 cup barbeque sauce

1/4 cup brown sugar

1 tablespoon yellow mustard

1 tablespoon worcestershire sauce

A few drops Liquid Smoke (optional)

1/4 teaspoon garlic powder

1/4 teaspoon pepper

5-6 slices thick-cut bacon


Combine ketchup, barbeque sauce, brown sugar, mustard, worchestershire sauce, Liquid Smoke, garlic and pepper in a medium-sized bowl and mix well; set aside.


Open each can of beans and pour off all the standing liquid in the top of the can. Discard liquid and add beans to the ketchup mixture. Mix beans gently with the ketchup mixture until thoroughly combined then pour into a shallow 2-quart baking dish.


Cut bacon into 1/2 inch pieces then place pieces evenly in a single layer on top of beans. I like to kinda crumple each piece a bit instead of laying them flat – like little inchworms. The cute ride-on toys from the 80’s not actual worms because that’s gross. Bake beans, uncovered, at 350 degrees for 1 to 1.5 hours or until bacon is cooked through and starting to crisp. Enjoy!


*Not “baked beans” or “barbeque beans” or anything fancy like that as they’re already jazzed up. You just want plain jane, inexpensive "pork n' beans". I usually buy Van Camp’s (Libby’s in Canada). ALSO, be sure to keep the cans upright until you’re ready to cook. You want all the liquid to settle on top so you can pour it off.