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Skillet Baked Beans and Bacon

The traditional Southern style baked beans with molasses, topped with bacon strips, and baked in the oven in a cast iron skillet.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: Skillet Baked Beans and Bacon
Servings: 8 people
Calories: 478kcal
Author: Ned Adams
Cost: $10


  • 12" Cast Iron Skillet



  • ½ cup ketchup
  • ¼ cup dark brown sugar
  • 2 tbsp yellow mustard
  • ¼ cup molasses
  • 1 tbsp Worcestershire sauce
  • tsp granulated garlic
  • ½ tsp black pepper +/-, to taste
  • tsp salt +/-, to taste


  • 8 thick-cut bacon strips
  • 1 cup onion diced
  • 64 oz pork and beans (see notes)


  • Preheat oven to 375°F
  • In a small bowl mix the sauce ingredients together, set aside.
  • Heat the skillet over medium-high heat.
  • Cook the bacon until nearly done, about 3 minutes. (It will finish cooking in the oven.)
  • Remove bacon; set aside.
  • Add the onions to the bacon renderings and cook until they start to soften, about 3 minutes.
  • If there is an excess of bacon renderings, drain now.
  • Add pork and beans to the onion in the skillet, stir well.
  • Pour in the sauce mixture, stirring until it is fully incorporated.
  • Lay the bacon across atop of beans, some slices may need to be cut to fit any holes.
  • Place in oven and bake uncovered for an hour.
  • Remove from oven and allow to cool for a minute or two.
  • Serve from the skillet or transfer to a serving bowl or platter; enjoy.


Making the BEST baked beans.

Drain off some of the excess liquid for beans so that the final dish comes together tighter. There will be some evaporation in the oven. 
Use canned pork and beans in tomato sauce, NOT canned baked beans. We love and only use Van Camp's.


Calories: 478kcal | Carbohydrates: 67g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 1420mg | Potassium: 1041mg | Fiber: 13g | Sugar: 19g | Vitamin A: 90IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 5mg