Whoa, Nelly. I never knew baked beans could be this good. I never knew baked beans could be improved upon. I never knew baked beans could be such a triumph, such a prayer, such a song.

But they can. I now know they can.

Pam Anderson—I sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her fall-off-the-bone ribs and Caesar salad once.

The beans? They were all that and a bag of doughnuts. And I live in one of the Southern states. I know about baked beans. I know about doughnuts, too. But that’s another story for another time. Bring these to a cookout once, and you’ll be asked to bring them to every single cookout for the rest of your life. They’re sweet, tangy, smoky, saucy, and—most importantly—topped with bacon. This recipe also makes enough to feed a small army, so it’s great for potlucks!

Do as Pam Anderson does and make these slow cooker ribs and this Caesar salad to go with the beans, or do your own thing. I’d serve baked beans with every single one of these BBQ recipes!

What makes these The Best Baked Beans Ever?

First and foremost, these baked beans are easy to make. They start with three big ol’ cans of pork and beans, but it’s the other ingredients you add that transform them! That brings me to my next point: the other stuff. This recipe is filled with tangy barbecue sauce, sweet brown sugar, mustard for a kick, green pepper, onion, and the best addition of all: bacon. The beans are topped with strips of partially cooked bacon and baked low and slow until the bacon gets a little crispy and the beans thicken. The result is baked beans that are absolutely unforgettable! You’ll never make them any other way.

Can you use dried beans instead of canned pork and beans?

I don’t recommend it. Having tried it myself—soaking the navy beans and everything—I can tell you that the recipe doesn’t turn out as well when you replace the canned pork and beans with dried beans. So stick with the canned stuff for this recipe if you want the best baked beans ever.

Do you drain the pork and beans?

Nope! You want all that saucy goodness to go into the baked beans. Dump the entire contents of the cans into the pan.

What kind of barbecue sauce works best in baked beans?

A classic sweet-and-smoky sauce is usually the safest choice, but there are no strict rules here! If you like a little heat or tang, those can work too. I’d just stay away from sauces that are overly vinegary or mustard-based, since they can overpower the flavor of the beans.

What kind of bacon is best for baked beans?

Any strips of bacon will work (I say strips because Canadian bacon will NOT work), but thick-cut bacon is best for these beans. If you can find peppered thick-cut bacon at your grocery store, that’s even better!

Can baked beans be made ahead of time?

Yes, these baked beans can be made the night before. Just wait to add the bacon on top until you’re ready to bake the beans—that way, the bacon turns out nice and crispy!

How long do baked beans last in the fridge?

Covered, the beans will last for up to three days in the refrigerator. You can pop the whole dish back in the oven to reheat it or nuke smaller portions in the microwave.

Can you freeze baked beans?

Yes, you can! If you want to make these ahead of time, make the recipe all the way through and bake it. Then, let the beans cool completely, wrap them in a double layer of foil, and freeze for up to three months. Let the beans thaw in the fridge overnight, then reheat, covered, in a 325-degree Fahrenheit oven for 20 to 30 minutes, or until they’re hot and bubbly.

What can you add to baked beans to make them spicier?

To give these some serious kick, add chopped fresh jalapeño (with or without seeds) to the onion and green bell pepper mixture in step 2. If you need more heat after the beans are cooked, you can also add hot sauce to taste.

Can you double this baked beans recipe for a big crowd?

You sure can! The recipe already makes 12 servings, but you can never have too much of these—they are the best, after all! You’ll want to use an extra-large Dutch oven instead of a large, deep sauté pan, and two 13-by-9-inch (or similar-size) ovenproof pans.

This Quick Southern-Style Baked Beans recipe is by Pam Anderson.