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Backyard Baked Beans

Add a touch of hearty comfort to your Memorial Day spread with Boudreaux's Homestyle Southern Baked Beans. Slow cooked to develop a rich depth of flavor, these beans offer a sweet and savory balance that pairs perfectly with your BBQ favorites. Made with love and a pinch of Southern charm, they're a tasty reminder of home and heritage.
  • 1 lb. Camellia Navy Beans
  • 1 medium onion
  • 1 Red bell pepper
  • 4 cloves garlic
  • 1/2 cup ketchup
  • 1/2 cup BBQ sauce
  • 1/4 cup molasses
  • 1/2 cup brown sugar
  • BBQ Seasoning
  • 1/2 qt chicken stock
  • 1 lb. ground beef
  • 3 slices bacon, diced
  • Bacon for topping
  1. Soak beans overnight and boil in salted water for 1 hour.
  2. Cook diced bacon until fat is rendered and add in onions and peppers. Cook until soft.
  3. Add beef and brown. Add garlic and cook a few minutes.
  4. Add brown sugar and cook in until sugar melts and slightly starts crystalizing.
  5. Add in ketchup, molasses and BBQ sauce. Stir and add in chicken stock. Let simmer and taste for seasoning. Prepare topping.
  6. I made a bacon lattice to put over the top, but you can just lay the bacon out.
  7. Bake at 350 with cover on. After 1 hour skim off any grease from top and bake another hour.
  8. Remove top and bake uncovered for 30 minutes until bacon is done and consistency is desired.
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  • Joan

    The baked beans are AMAZING!! I’ll never buy canned baked beans again, seriously!

  • David Parker

    You make some great recipes brother!

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