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.
Servings: 8 people
Calories: 478kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
Sauce
- ½ cup ketchup
- ¼ cup dark brown sugar
- 2 tablespoon yellow mustard
- ¼ cup molasses
- 1 tablespoon Worcestershire sauce
- 1½ teaspoon granulated garlic
- ½ teaspoon black pepper +/-, to taste
- ⅛ teaspoon salt +/-, to taste
Beans
- 8 thick-cut bacon strips
- 1 cup onion diced
- 64 oz pork and beans (see notes)
Instructions
- 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.
Notes
- Use Pork and Beans, Not Baked Beans: Canned pork and beans in tomato sauce are the right starting point. Canned "baked beans" are already seasoned and will make the final dish too sweet.
- Don't Fully Cook the Bacon First: The bacon finishes cooking in the oven. If you crisp it fully on the stove top, it'll burn during the bake.
- Be Gentle with the Beans: Stir carefully when mixing in the sauce so the beans stay whole.
- Cast Iron is Key: A cast iron skillet gives you better heat distribution and those caramelized, slightly crispy edges where the beans meet the hot pan. That's one of the best parts.
- Store Leftovers: Keep leftover baked beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove top or in the oven.
Nutrition
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
