How to Make Georgia’s Loaded Baked Beans

1. Cook the bacon – In a large skillet, fry diced bacon over medium heat until crispy. Remove with a slotted spoon, leaving the drippings.
2. Sauté the aromatics – Add chopped onion to the drippings and cook until translucent, about 5 minutes. Stir in garlic and cook 1 minute more.
3. Mix the beans – In a large baking dish or Dutch oven, combine bacon, onion, garlic, pork and beans, kidney beans, and black beans.
4. Make the sauce – In a bowl, whisk together barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Pour over beans and stir well.
5. Bake – Cover with foil and bake at 350°F (175°C) for 45 minutes. Remove foil and bake 15 more minutes until bubbly and thickened.
6. Serve – Let cool slightly before serving for the best flavor and texture.

Why You’ll Love This Recipe

• Perfect for gatherings – Makes a generous batch for parties and potlucks.
• One-pan convenience – Easy prep and cleanup.
• Sweet, smoky, and savory – A flavor balance that keeps people coming back for seconds.
• Versatile – Works as a side dish or a hearty main with cornbread.

Tips for Success

• For extra smoky flavor, use thick-cut applewood bacon.
• Drain kidney and black beans well to avoid excess liquid.
• If you like it spicier, add a dash of cayenne or hot sauce.
• Let the beans rest for 10 minutes after baking to thicken the sauce further.