Rich, smoky, and just the right balance of sweet and savory, these old-fashioned baked beans are the kind that make any gathering feel like home. Known simply as “Granny’s Beans” in our family, this beloved recipe comes straight from my Southern grandmother, who always kept a pot simmering on the back of her stove. Perfect for backyard barbecues, potlucks, and summer holidays, this hearty side pairs beautifully with grilled burgers, fried chicken, or ribs—and it never fails to bring back memories of family picnics and second helpings.
INGREDIENTS:
3 large cans “brick oven” baked beans
1 cup grated sharp cheddar cheese*
3 bunches green onions, chopped
1 cup dark molasses
1 (12 oz.) package Corralitos bacon, diced and partially cooked (see note)**
4 tablespoons Dijon mustard
1 1/2 cups barbeque sauce (Spicy KC Masterpiece recommended)
1 teaspoon liquid smoke
*For a lighter version, omit the cheese and add 1 small can of puréed pumpkin for richness and texture.
**Precook bacon in the microwave for about 5 minutes to render excess fat before adding to the beans.
METHOD:
Preheat the oven to 300°F.
Dice the bacon and cook in the microwave for about 5 minutes, just until some fat is rendered but the bacon isn’t fully crisp. Drain excess fat and set aside.
In a large ovenproof casserole dish (or slow cooker), combine baked beans, cheddar cheese, green onions, molasses, bacon, mustard, barbecue sauce, and liquid smoke. Stir until well mixed.
Bake or Slow Cook:
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Oven method: Cover and bake for 3 hours, stirring once or twice during cooking.
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Slow cooker method: Cook on low for about 6–7 hours, uncovered for the final hour if you’d like the beans thicker.
Let rest for 10 minutes before serving. Serve hot as a side dish with grilled or smoked meats.
These beans taste even better the next day as the flavors deepen. Perfect for holidays, camping trips, and potlucks—expect to be asked for the recipe!
YIELD: Serves 12
