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Bebop Baked Beans Recipe

Bebop Baked Beans Recipe

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. YIELD:6 servings


  • 3 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


  • 1. In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute green pepper in drippings until tender. Drain one can of beans. In a bowl, combine both cans of beans, barbecue sauce, brown sugar, mustard and green pepper.
  • 2. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and heated through. Sprinkle with bacon. Yield: 6 servings.

Nutritional Facts

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

Reviews for Bebop Baked Beans

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Reviewed Jun. 28, 2013

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

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."

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!"

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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