Old Settlers’ Beans

Our old settlers’ beans recipe is an easy, crowd-pleasing casserole made with a mouthwatering mix of beans, bacon, ground beef and onions, all baked in a sweet and tangy sauce made from pantry staples. The recipe calls for kidney beans, great northern beans, and a can of pork and beans for lots of color and texture.

It’s easy to tweak old settlers’ baked beans to suit your taste. Add more sweetness, turn up the heat, or swap in canned black beans, butter beans, pinto beans or even lima beans to make it your own. Make this potluck favorite once, and expect to be asked to bring it again and again. Don’t say I didn’t warn you!

What are old settlers’ beans?

Old settlers’ beans are a meaty baked bean casserole, similar to calico beans and cowboy beans. The name is a nostalgic nod to early American settlers who relied on filling, rustic one-pot meals with simple ingredients.

Unlike most traditional baked bean recipes that typically feature a single type of bean, this recipe includes a medley of beans, ground beef and bacon baked in a sweet, tangy barbecue-style sauce. The result is a thick, hearty dish that works well as a side or a satisfying main.

Ingredients for Old Settlers’ Beans

• Ground beef: Use 80% lean ground beef for the richest flavor, or opt for leaner ground beef, turkey or chicken for a lighter version. Be sure to brown it well and drain off any excess fat.
• Bacon: For the best texture and even cooking, dice the strips before cooking. You can substitute turkey bacon or leave the bacon out entirely for a lighter dish.
• Onion: Yellow onions add a nice balance of sweetness and savory depth. Red or white onions also work but will lend a sharper bite.
• Sugar: This recipe uses equal parts granulated sugar and brown sugar for a balanced sweetness. For a deeper, molasses-like flavor, use all dark brown sugar. To tone down the sweetness, cut the total sugar amount in half.
• Ketchup: Use your favorite brand of ketchup as the tangy tomato base of the sauce. To control sweetness, look for a ketchup with low or no added sugar.
• Barbecue sauce: Store-bought or homemade barbecue sauce deepens this dish’s sweet, smoky flavors. If you prefer some heat, go with a spicy style sauce.
• Mustard: Any type of prepared mustard works here. Yellow mustard brings classic tang and brightness to the sauce, but you can also use spicy brown for heat or Dijon for sharper flavor.
• Chili powder: This spice blend adds earthy flavor and mild heat that balances the sweetness. Adjust the amount depending on your spice preference.
• Canned beans: A trio of pork and beans, kidney beans and great northern beans provides a satisfying mix of textures. Feel free to swap in other types of canned beans from your pantry, like butter beans, black beans or pinto beans.

Directions

Step 1: Cook the meat and onion

In a large skillet over medium heat, cook the ground beef, bacon and chopped onion until the meat is browned and the onion is tender. Drain any excess grease.

Editor’s Tip: Don’t forget to dice the bacon before cooking so it crisps up faster and is evenly distributed in the meaty mixture.

Step 2: Mix the sauce, then combine

Whisk together the granulated sugar, brown sugar, ketchup, barbecue sauce, mustard, pepper and chili powder in a large bowl. Pour the sauce into the skillet with the meat mixture and stir to combine. Add the canned beans and stir until everything is evenly combined.

Editor’s Tip: Rinse and drain all the beans, except for the pork and beans—they’re packed in a sauce that adds to the dish’s flavor and consistency.

Step 3: Bake the beans

Preheat the oven to 350°F. Transfer the bean mixture to a greased 2-1/2-quart baking dish. Cover and bake for one hour, or until hot and bubbly.

Editor’s Tip: If you’re making these beans for a potluck, you can cook the mixture in a slow cooker for easy transport. Or, bake it first, then transfer it to a slow cooker set on warm to keep it hot and ready to serve.

Recipe Variations

• Mix-and-match the beans: Swap in butter beans, pinto beans, black beans or navy beans for one of the canned varieties, or bulk up your casserole by adding a fourth can of beans.
• Turn up the heat: Add a few dashes of hot sauce, a pinch of cayenne pepper or chopped jalapenos for a spicy kick. You could even replace a few tablespoons of sugar with hot honey for sweet heat.
• Switch up the meat: Use ground chicken or turkey for a leaner, lighter-tasting option, or try ground sausage for added savoriness. You can also swap in leftover shredded pork or barbecued brisket for the ground beef.
• Go meatless: For a vegetarian version, replace the beef and bacon with plant-based alternatives and a few drops of liquid smoke.
• Make them less sweet: Prefer your beans to be more savory than sweet? Omit the white sugar, or reduce the granulated and brown sugars by half.
• Slow-cook your beans: After cooking the beef and bacon, combine everything in a slow cooker and cook on low for four to six hours.

How to Store Old Settlers’ Beans

Let the old settlers’ baked beans cool to room temperature, then cover the baking dish tightly with storage wrap or transfer them to an airtight container. Store them in the refrigerator for up to four days.

Can you freeze settlers’ beans?

You can freeze settlers’ beans for up to three months—freezing is an excellent option for storing leftovers long-term or meal prepping. Let the baked beans cool completely, then transfer them to a freezer-safe container or resealable bag, and freeze. Thaw the beans overnight in the fridge before reheating.

Can you make old settlers’ beans ahead of time?

You can assemble the baked bean casserole a day in advance, but don’t bake it. Tightly cover the dish and pop it into the refrigerator. When you’re ready to bake the bean recipe, let it sit at room temperature for about 30 minutes, then bake as directed, adding a few extra minutes as needed.

How do you reheat settlers’ baked beans?

To reheat a full or partial baking dish of settlers’ beans, cover it with foil and warm it in a 350° oven until heated. For a quick single serving, microwave the beans in 30-second bursts, stirring in between, until hot. You can also warm the beans in a saucepan over medium heat.

Old Settlers’ Beans Tips

Can I use another cooking method to make old settlers’ beans?

Absolutely! If you don’t want to use the oven, this recipe for old settlers’ beans is easy to adapt for a slow cooker or the stovetop. Keep in mind that both cooking methods may result in a slightly thinner consistency compared to oven-baked beans.

To slow-cook the beans, cook the ground beef, bacon and onion on the stovetop as directed. Then, combine the meat mixture with the sauce and beans in your slow cooker. Cover and cook on low for four to six hours.

For a stovetop version, cook the meat in a Dutch oven. Add the sauce and beans, bring the mixture to a simmer and cook over medium-low heat for 30 to 45 minutes, stirring occasionally.

What’s the difference between old settlers’ baked beans and cowboy beans?

Old settlers’ beans and cowboy beans are saucy, meaty, bean-based side dishes, but they differ slightly in flavor and how they’re typically prepared. Both recipes are easy to customize—you can adjust the sweetness, spice level, and choice of beans or meat to suit your taste.

This recipe for old settlers’ beans is saucier and sweeter, thanks to a blend of ketchup, barbecue sauce and more sugar in the sauce. They’re also meatier, made with both ground beef and bacon. Cowboy beans are a bit more tangy and savory, with a chili-like texture. Our cowboy beans recipe uses ground beef only (though you can easily add bacon), and the sauce includes cider vinegar and extra mustard for a bolder flavor.

What can you serve with old settlers’ beans?

Old settlers’ beans are a baked bean casserole, making them ideal for backyard barbecues, potlucks and casual gatherings. With their sweet, tangy and smoky flavor, these beans pair beautifully with barbecued meats, like ribs, chicken breasts or pulled pork. Round out the meal with other cookout favorites, like cornbread, creamy coleslaw, or mac and cheese.