Brown Sugar and Bacon Stovetop Beans

If you grew up on pork and beans, just wait until you try this semi homemade version. These brown sugar, sausage, and bacon stovetop beans are sweet, smoky, and way more flavorful than anything from a can. We’re talking thick-cut bacon, a little sausage if you're feeling extra, and a brown sugar sauce that coats every bite. It’s the kind of side dish that steals the show. Plus, it all comes together in one pot on the stove—no oven needed.

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Key Ingredients:

• Canned Beans
• Bacon
• Sausage
• BBQ Sauce
• Ketchup
• Chili Powder
• Brown Sugar or Sweetener

What Type of Beans to Use

Here are some options:

• Navy Beans: Navy beans are the traditional choice for pork and beans. They have a mild flavor and a creamy texture, which makes them ideal for absorbing the flavors of the pork and the sauce.
• Great Northern Beans: Similar to navy beans, great northern beans are creamy and mild in flavor. They hold their shape well during cooking and pair nicely with pork.
• Pinto Beans: Pinto beans have a slightly earthy flavor and a creamy texture. They add depth.
• Kidney Beans: Kidney beans have a robust flavor and a firm texture.
• Black Beans: Black beans have a rich, earthy flavor and a creamy texture. While they are not typically used in traditional pork and beans recipes, they can be a delicious alternative for a variation on the classic dish

What Type of Pork to Use

If you want to keep it simple, my recommendations are bacon, sausage (rounds), ground sausage, or diced ham.

This recipe also works great if using are using leftover Pulled Pork (my Traeger Smoked Pulled Pork will work wonderfully).

Pork shoulder, also known as pork butt, is a popular choice for pork and beans. It has a good balance of meat and fat, which adds flavor and richness to the dish. Pork shoulder becomes tender and succulent when slow-cooked, making it perfect for simmering in the bean mixture.

Pork belly is another flavorful option. It has a higher fat content compared to pork shoulder, which adds richness and depth to the dish. Pork belly can be braised or roasted before being added to the beans for added flavor and texture. Check out my Traeger Smoked Pork Belly Burnt Ends recipe.

Ham hocks are smoked or cured pork knuckles that would add a smoky flavor to this dish. I recommend simmering the ham hock in water until it completely softens, then add it to the pork and beans mixture.

A smoked turkey leg or wing would work the same way as using a ham hock.

Spices and Seasoning

I like to season this very similarly to how I season my Southern Baked Beans and Smoked Baked Beans with Ground Beef using my Homemade BBQ Seasoning and Rub, ketchup, and BBQ sauce.

How to Make Brown Sugar and Bacon Stovetop Beans

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat a skillet on medium-high heat and add the bacon and sausage rounds. Cook until the bacon is crisp and the sausage has browned.
2. Drain any excess fat.
3. Add in beans, ketchup, BBQ sauce, chili powder, and brown sugar or sweetener. Stir.
4. Reduce the heat to low and cover the pot. Simmer.

How to Store

Store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

If the mixture becomes too thick, you can add a little water or broth to thin it out.

• Stovetop: Transfer the dish to a saucepan or skillet and heat them over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. Heat until the beans are warmed through and the pork is heated to your desired temperature.
• Microwave: Place the pork and beans in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high in 1-minute intervals, stirring in between, until the beans are heated through and the pork is warmed to your liking. Be cautious not to overheat to avoid drying out the dish.
• Oven: Preheat your oven to 350 degrees. Transfer to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and bake until the dish is heated through.
• Slow Cooker: Transfer the dish to a slow cooker and heat on the low setting for 2-4 hours, stirring occasionally. This method is convenient if you want to keep the meal warm for an extended period, such as for a party or gathering.

Freezer Tips

Use airtight, freezer-safe containers or resealable freezer bags for storage. Ensure they are designed for freezing to prevent freezer burn and maintain quality. You can freeze them for 2-3 months for best flavor. Defrost in the fridge overnight.

Pair With These Recipes

Slow Cooker Crockpot BBQ Spare Ribs
BBQ Chicken Drumsticks and Thighs
Fried Potatoes and Onions
Steakhouse Creamed Spinach
Broccoli Au Gratin
Roasted Okra

If you want to use dry beans in the recipe check out my Slow Cooker Pinto Beans with Smoked Turkey and Instant Pot Black Beans.

Brown Sugar and Bacon Stovetop Beans

Brandi Crawford

If you grew up on pork and beans, just wait until you try this semi homemade version. These brown sugar, sausage, and bacon stovetop beans are sweet, smoky, and way more flavorful than anything from a can. We’re talking thick-cut bacon, a little sausage if you're feeling extra, and a brown sugar sauce that coats every bite. It’s the kind of side dish that steals the show. Plus, it all comes together in one pot on the stove—no oven needed.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine American

Servings 5 servings

Calories 333 kcal

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Equipment

• Cast Iron Skillet

Ingredients

  

1x2x3x

• 3-4 slices bacon
• 6-8 oz sausage Cut into rounds. I used smoked sausage.
• 28-30 oz canned beans Drained. I used navy beans.
• ½ cup BBQ sauce
• ¼ cup ketchup
• ½ tablespoon chili powder
• 1-3 tablespoons brown sugar or sweetener I use 1 ½ tablespoons. Adjust to taste.

Instructions

 

• Heat a skillet on medium high heat and add the bacon and sausage rounds. Cook until the bacon is crisp and the sausage has browned.
• Drain any excess fat.
• Add in beans, ketchup, BBQ sauce, chili powder, and brown sugar or sweetener. Stir. Taste the mixture repeatedly to ensure the flavor meets your tastes. I don't add any salt because I feel the bacon adds enough. Taste and decide if you want to add salt or any other flavor.
• Reduce the heat to low and cover the pot. Simmer for 15-20 minutes until the sauce has thickened.

Notes

You can use any beans you like in the recipe.

Here are some options:

• Navy Beans: Navy beans are the traditional choice for pork and beans. They have a mild flavor and a creamy texture, which makes them ideal for absorbing the flavors of the pork and the sauce.
• Great Northern Beans: Similar to navy beans, great northern beans are creamy and mild in flavor. They hold their shape well during cooking and pair nicely with pork.
• Pinto Beans: Pinto beans have a slightly earthy flavor and a creamy texture. They add depth.
• Kidney Beans: Kidney beans have a robust flavor and a firm texture.
• Black Beans: Black beans have a rich, earthy flavor and a creamy texture. While they are not typically used in traditional pork and beans recipes, 

Nutrition

Serving: 1servingCalories: 333kcalCarbohydrates: 30gProtein: 15gFat: 14g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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