When it comes to barbecue sides, few things beat a bubbling dish of 5-bean baked beans. Sweet, smoky, and just the right amount of savory, this recipe combines five types of beans with bacon, molasses, and brown sugar for a dish that always disappears first at cookouts and family gatherings.
Forget the store-bought cans — these homemade baked beans are loaded with flavor, texture, and that perfect balance of tangy and rich. Whether you’re cooking for a summer BBQ, a potluck, or a cozy winter dinner, these 5-bean baked beans are guaranteed to be a hit.
Why You’ll Love These 5-Bean Baked Beans
- ✅ Perfect for BBQs, holidays, and family dinners
- ✅ Easy to make ahead — they taste even better the next day
- ✅ Rich, smoky flavor thanks to bacon and molasses
- ✅ Five beans for texture and variety
This dish is hearty enough to serve as a main course but shines as the ultimate side dish for grilled meats, pulled pork, or even cornbread.
Tips for Perfect 5-Bean Baked Beans
- Don’t skip the molasses: It gives that classic smoky sweetness.
- Add spice: A dash of cayenne or hot sauce adds a little heat.
- Make it meatless: Skip the bacon and use olive oil instead — still delicious!
- Cook ahead: The flavors deepen overnight, so these are perfect for meal prep or potlucks.
Can You Use Dried Beans?
Yes — but cook them first! Dried beans won’t fully soften during baking alone. Simmer until tender before combining with the sauce. This recipe works great with home-cooked beans or canned beans alike.
Serving Suggestions
These 5-bean baked beans pair beautifully with:
- Smoked brisket or pulled pork
- Grilled chicken or ribs
- Burgers and hot dogs
- Fresh cornbread or potato salad
They’re also perfect for freezing. Store leftovers in airtight containers and reheat in the oven or microwave.
Fun Fact: Making Baked Beans Abroad
When I first made these beans while living in Germany, I learned that finding all five types wasn’t easy! Some translations for my fellow international cooks:
- Pinto beans – Wachtelbohnen
- Great Northern – Große weiße Bohnen
- Baked beans – Weiße Bohnen in Tomatensauce
- Red kidney beans – Rote Kidneybohnen
- Garbanzo beans – Kichererbsen
So if you’re living outside the U.S., you can still make this dish with a bit of creative shopping — or using dried beans cooked from scratch.
FAQ: 5-Bean Baked Beans
Can I make 5-bean baked beans in a slow cooker?
Yes! Sauté the bacon, onions, and garlic first, then add everything to a slow cooker and cook on low for 4–5 hours or high for 2–3 hours.
Can I freeze baked beans?
Absolutely. Let them cool completely, portion into freezer-safe containers, and freeze up to 3 months.
What makes these different from regular baked beans?
The combination of five bean varieties adds depth, color, and texture that you won’t get from a single bean recipe.
Final Thoughts
If you’re looking for a crowd-pleasing, full-flavored side dish, these 5-bean baked beans are a must-try. With the smoky richness of bacon, the sweetness of molasses, and the hearty mix of beans, they strike the perfect balance between comfort food and BBQ classic.
Serve them once, and they’ll be requested at every cookout from now on.
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- 6 slices bacon
- 1 cup onion chopped
- 1 clove garlic minced
- 1 16-ounce can pinto beans drained & rinsed
- 1 16-ounce can Great Northern beans drained & rinsed
- 1 16-ounce can baked beans
- 1 16-ounce can red kidney beans drained & rinsed
- 1 16-ounce can garbanzo beans drained & rinsed
- 3/4 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/2 teaspoon pepper
Ingredients
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- Cook the Bacon Preheat your oven to 375°F (190°C). In a large, deep skillet, cook the bacon over medium-high heat until crispy. Remove, crumble, and set aside, reserving 2 tablespoons of drippings for flavor.
- Sauté Onion and Garlic Add chopped onion and minced garlic to the bacon drippings. Cook until the onion is soft and translucent. Drain any excess grease.
- Combine the Beans In a large mixing bowl (or directly in your skillet if it’s oven-safe), combine the bacon, onion mixture, and all five types of beans: pinto, Great Northern, baked, kidney, and garbanzo.
- Make the Sauce In a small bowl, whisk together ketchup, molasses, brown sugar, Worcestershire sauce, mustard, and pepper. Pour this sweet and tangy sauce over the beans and stir until well coated.
- Bake Until Bubbly Transfer everything to a 9x12-inch casserole dish. Cover and bake for 1 hour, until the sauce is thickened and the beans are bubbling. For extra caramelization, uncover the last 10 minutes.
How many servings
Depends on the crowd but this makes a large bowl of beans for sharing – a good side among others to share for 8-12 people.
What’s the differences between garbonzo & pinto beans? I thought they were one and the same.
Pinto beans are the speckled beans that typically are used for refried beans.
Garbanzo beans are chickpeas, which are a bit more round and a pale white color.
Garbanzo beans are Chick Peas
Uhh, just buy a piece of lard! In Germany they spread lard on bread as a snack in theaters. I used Katenschinken, little pieces of ham, which is readily available in all supermarkets.