Best Baked Beans Recipe

Introduction

These best baked beans are a flavorful, hearty side dish perfect for barbecues or family dinners. Slow-cooked with smoky bacon, sweet molasses, and tangy mustard, they develop a rich, comforting taste that everyone will love.

Ingredients

• 1/2 lb. apple or cherrywood smoked bacon, finely chopped
• 1 yellow onion, finely chopped
• 1 red bell pepper, seeds and ribs removed, finely chopped
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. smoked paprika
• 2 tsp. kosher salt, divided
• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 1/2 cup water
• 2 tbsp. apple cider vinegar
• 1 tbsp. Worcestershire sauce
• 3 (15-oz.) cans navy beans, drained and rinsed

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Place the chopped bacon in a cold, large Dutch oven or ovenproof pot. Cook over medium heat, stirring often, until the bacon is browned and much of the fat has rendered, about 10 minutes.
2. Step 2: Add the chopped onion, red bell pepper, black pepper, smoked paprika, and 1 teaspoon of kosher salt to the pot. Continue cooking, stirring frequently, until the vegetables soften slightly and become fragrant, about 5 minutes.
3. Step 3: Stir in the ketchup, molasses, Dijon mustard, brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining teaspoon of salt. Bring the mixture to a gentle simmer, then remove the pot from heat. Add the drained and rinsed navy beans and stir to combine evenly.
4. Step 4: Transfer the Dutch oven to the preheated oven and bake uncovered until the sauce reduces slightly, becomes bubbly, and the top browns, about 45 minutes. Let the baked beans sit for 10 minutes before stirring and serving.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños along with the vegetables.
• Use a cast-iron Dutch oven to help develop a rich, browned crust on top of the beans.
• Substitute smoked sausage or ham for bacon for a different smoky flavor.
• If you prefer a thicker sauce, mash some of the beans before baking and reduce the water slightly.

Storage

Store leftover baked beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Baked beans also freeze well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned baked beans instead of navy beans?

It’s best to use plain canned navy beans drained and rinsed for this recipe. Canned baked beans already contain sauce, which may alter the flavor and texture.

How do I make baked beans vegetarian or vegan?

Omit the bacon and substitute with smoked paprika or liquid smoke to maintain a smoky flavor. Use vegetable broth instead of water for extra depth.

Best Baked Beans Recipe

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★★★★★

4.8 from 67 reviews

This best baked beans recipe features smoky bacon, sweet molasses, and a perfect blend of spices, all slow-cooked in the oven until bubbly and caramelized. Ideal as a hearty side dish for barbecues or family dinners, these baked beans deliver a rich, comforting flavor with a delightful balance of sweet and savory notes.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1/2 lb. apple or cherrywood smoked bacon, finely chopped
• 1 yellow onion, finely chopped
• 1 red bell pepper, seeds and ribs removed, finely chopped

Seasonings and Sauces

• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. smoked paprika
• 2 tsp. kosher salt, divided
• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 1/2 cup water
• 2 tbsp. apple cider vinegar
• 1 tbsp. Worcestershire sauce

Beans

• 3 (15-oz.) cans navy beans, drained and rinsed

Instructions

1. Cook the bacon: Preheat the oven to 350°F. Place the chopped bacon in a cold, large Dutch oven or ovenproof pot. Cook over medium heat, stirring frequently, until the bacon is browned and much of the fat has rendered out, about 10 minutes.
2. Sauté vegetables and spices: Add the finely chopped onion, red bell pepper, black pepper, smoked paprika, and 1 teaspoon of kosher salt to the bacon. Continue cooking, stirring often, until the vegetables soften slightly and become fragrant, approximately 5 minutes.
3. Mix sauces and beans: Stir in the ketchup, molasses, Dijon mustard, brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining 1 teaspoon of kosher salt. Bring the mixture to a gentle simmer, then remove from heat. Add the drained and rinsed navy beans and stir to combine thoroughly.
4. Bake the beans: Transfer the Dutch oven or pot to the preheated oven. Bake uncovered until the sauce is slightly reduced, bubbly, and the top is browned, about 45 minutes. Once baked, let the beans sit for 10 minutes before stirring and serving to allow flavors to meld.

Notes

• For extra smoky flavor, use apple or cherrywood smoked bacon as specified.
• You can substitute navy beans with great northern beans or cannellini beans if preferred.
• Adjust sweetness by modifying the amount of brown sugar and molasses according to taste.
• Make sure to rinse canned beans well to reduce excess sodium.
• Leftovers can be refrigerated for up to 4 days and taste even better the next day.

Keywords: baked beans, navy beans, smoky baked beans, summer side dish, barbecue side, easy baked beans recipe