Bebop Baked Beans Recipe
Bebop Baked Beans Recipe photo by Taste of Home
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Bebop Baked Beans Recipe

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Timeless baked beans are still favorites at picnics and casual gatherings, just like they were back in the '50s. For my theme party, I jazzed up canned pork and beans with bacon, green pepper and barbecue sauce. It's a simple recipe with down-home taste. -Judy Nix, Toccoa, Georgia
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6 servings


  • 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/2 cup chopped green pepper
  • 2 cans (15 ounces each) pork and beans
  • 1/3 cup hickory smoke-flavored barbecue sauce
  • 1/3 cup packed brown sugar
  • 2 teaspoons prepared mustard

Nutritional Facts

3/4 cup: 184 calories, 7g fat (2g saturated fat), 8mg cholesterol, 448mg sodium, 27g carbohydrate (18g sugars, 4g fiber), 5g protein.


  1. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute green pepper in drippings until tender.
  2. Drain one can of beans. In a large bowl, combine both cans of beans, barbecue sauce, brown sugar, mustard and green pepper.
  3. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with bacon. Yield: 6 servings.
Originally published as Bebop Baked Beans in Taste of Home October/November 2002, p39

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darlenam User ID: 2532242 86279
Reviewed Jun. 28, 2013

"Love the recipe. I used honey mustard instead of regular mustard and they were so good, everyone ate them up."

ebullock002 User ID: 2212793 44149
Reviewed Aug. 20, 2012

"I love this recipe. It is my #1 recipe to go to for baked beans. I make it as is except I add some chopped onion with the green pepper."

PTuttle User ID: 3628184 205182
Reviewed Nov. 19, 2011

"These were a little too sweet for my taste. Maybe that's because I used beans that were labled baked beans instead of pork and beans. Also the brand of barbecue sauce I used was quite sweet. I suggest cutting back on the brown sugar if you don't want really sweet beans. I doubled the recipe for a potluck and added half a chopped yellow onion along with the sauteed green pepper. I also added about 9 oz. of ham steak cut into chunks and half a can of pineapple chunks packed in juice (drained first). I baked these in the oven the night before the potluck and then heated them up for about 3 hours before it on low in a crock pot. They were pretty good by lunchtime, but they were even better when I took home the leftovers that had been sitting on warm until about three hours longer. So, maybe the crockpot is the way to go on these if you're not in a hurry. BTW I teach at an elementary school in central California. The staff is a mix of Californians and southerners from East Texas and Louisianna. The Californians thought the beans were OK, but the southerners loved them!"

elise87 User ID: 2241305 38658
Reviewed Nov. 24, 2009

"This made a quick and easy dish to put together for a cold and rainy day. Even better, I had all of the ingredients on hand!"

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