Homemade Pork and Beans

You already know I don’t do bland beans over here. If we’re making homemade pork and beans, they’re going to be rich, saucy, and seasoned like somebody’s Southern auntie is coming over. Growing up around real comfort food taught me quick that beans aren’t supposed to taste straight out the can. They need a little sweetness, a little smoke, and pork that actually flavors the pot. I’ve been sharing soul-food style recipes for years, and this is one of those back-pocket staples that just works. Simple ingredients, layered flavor, and no guessing games.

Course dinner, lunch

Cuisine American

Keyword homemade pork and beans, how to make pork and beans, pork and beans, pork and beans recipe, pork n beans

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 333kcal

Author Brandi Crawford

Equipment

Cast Iron Skillet

Ingredients

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: 1serving | Calories: 333kcal | Carbohydrates: 30g | Protein: 15g | Fat: 14g