Baked beans are a timeless comfort food, perfect for barbecues and family gatherings. The Pioneer Woman, Ree Drummond, elevates this classic with her signature recipe. Her version is smoky, sweet, and topped with crispy bacon.
This baked beans recipe Pioneer Woman style transforms simple canned beans into a crowd-pleasing dish. It’s easy to make and packed with bold flavors. Let’s explore how to recreate this delicious side dish at home.
Whether you’re hosting a cookout or need a hearty side, this recipe delivers. With a few ingredients and simple steps, you’ll have a dish everyone loves. Here’s everything you need to know about making it.
Why Choose the Pioneer Woman’s Baked Beans?
Ree Drummond’s baked beans stand out for their rich flavor. The recipe uses canned pork and beans for convenience. It’s perfect for busy cooks who want big taste without much effort.
The combination of bacon, barbecue sauce, and brown sugar creates a perfect balance. The dish is smoky, tangy, and slightly sweet. It’s a hit at potlucks and summer barbecues.
This recipe serves a crowd, making it ideal for gatherings. It’s also customizable, so you can tweak it to your taste. Let’s dive into the ingredients that make it special.
Key Ingredients for Baked Beans
The baked beans recipe Pioneer Woman style relies on simple ingredients. Canned pork and beans form the base, providing a hearty texture. Ree prefers these over soaked dried beans for better flavor.
Bacon is the star, adding smokiness and crunch. Barbecue sauce, brown sugar, and mustard bring sweetness and tang. Onions and bell peppers add depth and a slight crunch.
Here’s a quick list of core ingredients:
- Canned pork and beans (three 28-ounce cans)
- Thick-cut bacon (about 8 slices)
- Barbecue sauce, brown sugar, mustard, onions, and bell peppers
Baked Beans Recipe Pioneer Woman: Step-by-Step
This recipe is straightforward and beginner-friendly. It starts with cooking bacon until partially done to render fat. This fat is used to sauté vegetables for extra flavor.
Next, you mix the beans with a sauce made of barbecue sauce, brown sugar, and mustard. The mixture bakes slowly, topped with bacon, for a thick, syrupy texture. Here’s how to make it.
Preparation Steps
Start by preheating your oven to 325°F. Position the rack in the lower-middle setting. This ensures even cooking for the baked beans.
Fry bacon in a large, deep sauté pan until partially cooked. It should release about ¼ cup of drippings. Remove bacon and drain on paper towels.
In the same pan, sauté chopped onions and bell peppers in the bacon fat. Cook until tender, about 5 minutes. This adds a savory base to the dish.
Making the Sauce
Combine barbecue sauce, brown sugar, and mustard in a bowl. Ree uses about ¼ cup brown sugar for a balanced sweetness. Adjust to taste if you prefer less sugar.
Pour the canned pork and beans into the pan with the sautéed vegetables. Add the sauce mixture and stir until everything is well-coated.
If your pan isn’t large enough, transfer the mixture to a bowl. Stir gently to combine all ingredients evenly. This ensures every bite is flavorful.
Baking the Beans
Pour the bean mixture into a greased 13×9-inch baking dish. Arrange the partially cooked bacon strips on top. This adds a crispy, smoky finish.
Bake at 325°F for about 2 hours. The sauce should thicken to a pancake-syrup consistency. Let it rest briefly before serving to allow flavors to settle.
| Ingredient | Purpose | Quantity |
|---|---|---|
| Canned pork and beans | Base of the dish, hearty texture | Three 28-ounce cans |
| Bacon | Smoky flavor, crispy topping | 8 slices, thick-cut |
| Barbecue sauce | Tangy, sweet flavor | ¼ to ½ cup |
Tips for Perfect Baked Beans
Use thick-cut bacon for the best flavor and texture. Thin bacon may overcook or dissolve into the dish. Partially cooking it prevents excess grease.
Taste the sauce before baking. Adjust brown sugar or mustard to suit your preference. For less sweetness, reduce brown sugar to 2 tablespoons.
If you like heat, add diced jalapeños to the onion and pepper mix. This gives the baked beans a spicy kick. Be cautious not to overpower the dish.
Bake low and slow for the best results. The 325°F oven temperature ensures a thick, flavorful sauce. Check occasionally to avoid drying out.
Customizing the Recipe
The baked beans recipe Pioneer Woman style is easy to tweak. For a spicier version, mix in cayenne pepper or hot sauce. Start with a small amount to avoid overwhelming the dish.
Swap green bell peppers for red or yellow for a sweeter flavor. You can also add garlic for extra depth. Two minced cloves work well.
For a vegetarian version, skip the bacon and use smoked paprika. This keeps the smoky flavor without meat. Rinse canned beans to reduce sodium if needed.
Serving Suggestions
These baked beans pair perfectly with grilled meats like ribs or chicken. They’re a classic barbecue side, complementing burgers and hot dogs. Serve with coleslaw for a refreshing contrast.
For a heartier meal, spoon beans over cornbread. Top with grated cheddar or sour cream for extra richness. This makes a cozy, satisfying dish.
They’re also great for potlucks or picnics. The recipe yields about 15–18 servings, perfect for a crowd. Keep them warm in a slow cooker for easy serving.
Make-Ahead and Storage Tips
You can prepare the beans a day ahead. Assemble everything but add the bacon topping just before baking. This keeps the bacon crispy.
Store leftovers in an airtight container in the fridge. They’ll last 2–3 days. Reheat in the oven at 325°F or microwave smaller portions.
For longer storage, freeze baked beans for up to 3 months. Cool completely, wrap in foil, and thaw overnight in the fridge before reheating.
Why This Recipe Works
The baked beans recipe Pioneer Woman style shines for its simplicity. Canned beans save time without sacrificing flavor. The bacon topping adds a crowd-pleasing crunch.
The low-and-slow baking method melds flavors perfectly. Barbecue sauce and brown sugar create a sticky, tangy glaze. It’s comfort food at its best.
Ree’s recipe is forgiving and versatile. Even novice cooks can nail it. It’s a reliable dish for any occasion, from casual dinners to festive cookouts.
Nutritional Information
A serving (1/18 of the recipe) has about 109 calories. It contains 5 grams of fat, 13 grams of carbs, and 3 grams of protein. These values vary based on ingredients used.
The dish is high in sodium due to canned beans and bacon. Rinse beans to reduce sodium content. Fiber from the beans supports digestion.
This is a gluten-free side dish, ideal for many diets. Pair with lean proteins and vegetables for a balanced meal. Moderation is key due to sugar content.
Common Mistakes to Avoid
Don’t fully cook the bacon before baking. It should only render fat, not crisp. This ensures it cooks perfectly in the oven.
Avoid overfilling the baking dish. Leave room for the sauce to thicken without spilling. A 13×9-inch pan works best for this recipe.
Check the beans during baking. If they look dry, add a splash of water or broth. This keeps the texture saucy and rich.
Pairing with Other Dishes
These baked beans complement classic barbecue fare. Serve with grilled brisket or pulled pork for a hearty meal. A side of potato salad adds creaminess.
For a lighter option, pair with a cucumber-tomato salad. The freshness balances the beans’ richness. Corn on the cob is another great match.
For dessert, try a fruit-based dish like apple pie. The sweetness ties in with the beans’ flavor. Keep drinks simple with iced tea or lemonade.
Summary
The baked beans recipe Pioneer Woman style is a must-try for any barbecue or gathering. Using canned pork and beans, bacon, and a tangy-sweet sauce, it’s easy yet flavorful. The low-and-slow baking method creates a thick, syrupy texture that’s hard to resist. Perfect for potlucks, it serves a crowd and pairs well with grilled meats or cornbread. You can customize it with spices or vegetables to suit your taste. Make it ahead for convenience, and store leftovers for quick meals. This recipe is a timeless, crowd-pleasing side that brings comfort to any table.
FAQ
What is the baked beans recipe Pioneer Woman style?
It’s Ree Drummond’s recipe using canned pork and beans, bacon, barbecue sauce, brown sugar, mustard, onions, and bell peppers. Baked at 325°F for 2 hours, it’s smoky and sweet. It’s a simple, crowd-pleasing side dish.
Can I make these beans ahead of time?
Yes, prepare the beans a day ahead and refrigerate. Add bacon topping just before baking for crispiness. Reheat in the oven or microwave when ready.
How do I store leftover baked beans?
Store in an airtight container in the fridge for 2–3 days. For longer storage, freeze for up to 3 months. Thaw overnight and reheat before serving.
Can I make this recipe vegetarian?
Skip the bacon and use smoked paprika for smokiness. Rinse canned beans to reduce sodium. The dish will still be flavorful and hearty.
How can I add spice to the recipe?
Add diced jalapeños or a pinch of cayenne pepper to the onion and pepper mix. Start small to avoid overpowering the dish. Taste before baking.
What dishes pair well with these baked beans?
They pair great with grilled meats, burgers, or cornbread. Add coleslaw or potato salad for balance. Fruit desserts like apple pie complement the flavors.