This Homemade Pork and Beans recipe is an upgrade from the version we are all used to. This classic dish is easy to whip up and perfect for weeknight meals. This meal combines tender beans, savory pork, and the best blend of seasonings.
What Type of Beans to Use
Navy beans or white beans are the common types of beans to use. You can also use kidney beans, chili beans, black beans, or pinto beans. I like to keep it simple and use canned, drained beans.
If you want to cook dry beans, check out our Pinto Beans recipe which can be used for all dried beans.
What Type of Pork to Use
Growing up, we ate this dish with hot dogs. Feel free to use them if that’s what you like! I like to use a combination of bacon and smoked sausage. Here are options:
- Bacon: Bacon adds a smoky flavor and richness to the dish. You can use strips of bacon chopped into pieces or bacon bits.
- Sausage Rounds or Ground Sausage: The herbs and spices from the meat add immense flavor.
- Salt Pork: This is salt-cured pork, typically used in small amounts to add flavor. It’s fatty and salty, contributing depth to the dish.
- Ham: Diced or cubed ham is a popular choice. It provides a meaty texture and a slightly sweeter taste compared to bacon or salt pork.
Spices and Seasoning
I like to use a combination of chili powder, brown sugar or sweetener, ketchup, and BBQ sauce. Always use your favorite BBQ sauce. That will ensure you love it.
How to Make Pork and Beans
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium-high heat and add the bacon and sausage rounds. Cook until the bacon is crisp and the sausage has browned.
- Drain any excess fat.
- Add in beans, ketchup, BBQ sauce, chili powder, and brown sugar or sweetener. Stir.
- Reduce the heat to low and cover the pot. Simmer.
How to Store
Store leftovers tightly covered and sealed for 3-4 days.
Use airtight, freezer-safe containers or resealable freezer bags for storage. Ensure they are designed for freezing to prevent freezer burn and maintain quality. You can freeze them for 2-3 months for best flavor. Defrost in the fridge overnight.
Pair With These Recipes
Pork and Beans
- 3-4 slices bacon
- 6-8 oz sausage Cut into rounds. I used smoked sausage.
- 28-30 oz canned beans Drained. I used navy beans.
- 1/2 cup BBQ sauce
- 1/4 cup ketchup
- 1/2 tablespoon chili powder
- 1-3 tablespoons brown sugar or sweetener I use 1 1/2 tablespoons.
- Heat a skillet on medium high heat and add the bacon and sausage rounds. Cook until the bacon is crisp and the sausage has browned.
- Drain any excess fat.
- Add in beans, ketchup, BBQ sauce, chili powder, and brown sugar or sweetener. Stir. Taste the mixture repeatedly to ensure the flavor meets your tastes. I don't add any salt because I feel the bacon adds enough. Taste and decide if you want to add salt or any other flavor.
- Reduce the heat to low and cover the pot. Simmer for 15-20 minutes until the sauce has thickened.