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Homemade pork and beans are savory, sweet, and ready in about 30 minutes! They’re a great side dish for your next barbecue or cookout. Using canned beans makes this recipe extra easy and fuss-free.
Table of Contents
Why We Love This Recipe
- Ready in 30 Minutes – This recipe is far faster than the traditional version that uses dried beans. It’s also quicker than my Slow Cooker Baked Beans which take several hours, so it’s a great last minute choice.
- Classic Side for a Cookout – This is a favorite side dish for a cookout or barbecue for a good reason!
- One-Pot Recipe – Everything cooks in the same pot for easy clean-up.
Ingredients For Homemade Pork and Beans
- Bacon – Thick cut bacon is best that you’ll dice up and cook down to crisp it up.
- Yellow Onion – Finely chopped – you want the flavor, not big chunks.
- Tomato Sauce – A small can, and any brand will do.
- Brown Sugar – You can use dark or light brown sugar.
- Apple Cider Vinegar
- Worcestershire Sauce
- Navy or Cannellini Beans – Straight out of the can.
- Spices – Ground mustard, garlic powder, kosher salt, black pepper
How To Make Pork n Beans
See recipe card below for ingredient quantities and full instructions.
This pork and beans recipe is quick cooking, ready in just 30 minutes, and all in one pot!
- Cook the Bacon and Onions – Start by heating a large pot over medium heat and cooking the diced bacon. Cook the bacon for about 5 minutes until the fat is rendered out then add the diced onion. Cook the onion until softened.
- Add Sauce Ingredients – Add the tomato sauce, brown sugar, vinegar, Worcestershire, and spices. Stir and bring the mixture to a simmer.
- Add Beans – Add the beans (undrained) and stir to combine. Bring it back to a simmer and cook, stirring often, for about 15-20 minutes until the sauce thickens.
- Serve – Taste and adjust salt and pepper then serve.
Pork and beans have a thinner sauce and are meatier than traditional baked beans.
Do not drain the canned beans for this recipe. The liquid in the can is super flavorful and helps make the sauce thicker and velvety.
Yes they can! It’s best to still cook up the bacon and onion in a skillet on the stove, before adding everything to the slow cooker.
- Spices – You can easily mix up the flavor by adding different spices. Some other favorites to add are chili powder, paprika, cumin, and even cinnamon.
- Peppers – Try adding chopped bell peppers when you saute the onions for a veggie addition.
- Pork – Instead of the thick cut bacon, you can use a boneless pork shoulder diced into pieces, or just add some leftover shredded pulled pork.
- Beans – Instead of the navy or cannellini beans, you can also use kidney or pinto beans, or even a combination of these if that’s what you have on hand.
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – Leftovers can be reheated in a pot on the stove until warmed or in the microwave (stirring occasionally).
- Don’t Drain the Beans – The liquid in the can adds flavor and helps thicken the sauce.
- Taste and Adjust – This recipe is very forgiving and adjustable to your taste. You can easily add more or less brown sugar, vinegar, etc to suit your preferences.
More Recipes with Beans
- Refried Beans Recipe
- Black Beans and Rice
- Meaty Cowboy Beans Recipe
- Slow Cooker Mexican Beans
- Italian Bean Soup
- Smoky Bacon and Bean Soup
Homemade Pork and Beans
- ½ pound thick cut bacon diced
- ¾ cup finely chopped yellow onion
- 1 cup tomato sauce
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 45 ounces canned navy or cannellini beans (undrained)
- Kosher salt to taste
- Heat a large pot over medium heat and add the diced bacon. Cook until the fat is rendered out, 4-5 minutes. Add diced onion and cook, stirring often, until softened; 7-8 minutes.
- Stir in tomato sauce, brown sugar, vinegar, ground mustard, garlic powder, Worcestershire sauce and black pepper. Bring the mixture to a simmer.
- Add the beans in their liquid and bring the mixture back up to a simmer. Cook, stirring often, for 15-20 minutes. The sauce will thicken as it simmers.
- Taste and season with salt as desired.