Let’s talk homemade baked beans that are the perfect balance between sweet, tangy and smoky. They’re a sure hit at your next potluck or BBQ!
I have to say, one con of making this baked beans recipe is that canned baked beans just seem so inferior now! Canned baked beans are overly sweet and dripping in an unidentifiable sauce. These baked beans are coated in a sauce that’s loaded with tangy, sweet yet not too sweet, and smoky flavor (from bacon, duh!). I honestly want to swim (and live in) this sauce.
The beans are tender, creamy, and no stress. I guarantee you’re going to flip out at that first bite. So much so that although you can make these ahead to serve with the usual BBQ fixings like Oven Brisket, Curry Chicken Salad, or German Potato Salad, I would be absolutely shocked if they lasted for more than an hour out of the oven.
What Makes This the Best Baked Beans Recipe Ever
- These baked beans are the perfect balance between sweet, tangy, AND smoky.
- There’s the right amount of sauce (just enough and it’s flavor-packed)!
- These beans are made with pantry and fridge staples, so they’re easy to make any time.
- Need to double the recipe? No problem. These beans are easy to make in large batches.
- Make them a couple days ahead if needed!
Ingredients
Here’s a list of ingredients you’ll need to make this baked beans recipe. My favorite part? So many of these items you probably already have in your pantry!
- Navy beans
- Bacon
- Sweet onion
- Garlic
- Red bell pepper
- Ketchup
- Real maple syrup
- Dark brown sugar
- Dijon mustard
- Worcestershire sauce
- Apple cider vinegar
- Smoked paprika
How to Make Baked Beans
This recipe is easy to make! All you need to do is cook bacon in a pan, and then sweat the veggies in that same pan with the bacon drippings (you can’t go wrong with that!).
Add the veggies to a bowl with all of your other ingredients for the sauce, and then add back in the bacon and then the beans.
Stir, and bake at 350 degrees for 45 minutes (30 covered, and 15 uncovered). The full instructions are in the recipe card; this is just an outline!
Recipe Variations
Here are some popular additions and substitutions to make this recipe your own:
- Vegetarian: make them vegetarian by removing the bacon.
- Other meat: instead of bacon, try salt pork which is classic in Boston Baked Beans! You can also add in crumbled sausage or ground beef instead of bacon.
- Spicy: like a kick? Add a dash of cayenne or a jalapeño pepper instead of the red bell pepper.
- Extra smoky: not smoky enough? Add a dash of liquid smoke or smoked paprika.
FAQs
Yes, definitely! Try using canned pinto beans, great northern beans, or even kidney or black beans.
I like applewood smoked bacon, but you can use whatever bacon you’d like. Whatever flavor the bacon is, you’ll be adding to your baked beans!
I recommend using the oven method, but if you need to use a slow cooker, cook them on low for 3-4 hours or high for 2-3 hours.
You can make them 3-4 days in advance. Cover tightly and reheat at 350 degrees for 10-20 minutes or until just hot. Keep in mind the beans will soften more when reheated.
Store leftovers in the fridge, in a covered container, after they’ve cooled completely. Enjoy within 4 days.
Yes, you can freeze them for up to 6 months in a freezer safe container. Thaw in the fridge overnight. Keep in mind that reheating beans will cause them to soften more!
More Side Dish Recipes to Bring!
Favorite Baked Beans
Equipment
- 8×8" baking dish
Ingredients
- 2 (15.5 ounce) cans navy beans, drained and rinsed
- ¾ pound bacon, applewood smoked is a great option
- 1 small sweet onion, finely chopped
- 2 garlic cloves, minced
- ½ red bell pepper, finely chopped
- ⅓ cup ketchup
- ¼ cup real maple syrup
- ¼ cup dark brown sugar
- ¼ cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 350℉.
- Dice bacon and cook in a large pan on the stovetop over medium-high heat, stirring often, until crispy.
- Use a slotted spoon to remove bacon from pan, scooping into a paper towel lined bowl.
- Drain the liquid fat out of the pan, leaving the drippings.
- Over medium-high heat, sweat onion, garlic, and red pepper in the bacon drippings for 3-4 minutes.
- Transfer the onion mixture to a large bowl. Add ketchup, maple syrup, brown sugar, mustard, Worcestershire, vinegar, and smoked paprika. Mix well.
- Add the beans and bacon. Mix again, seasoning with salt and pepper.
- Scoop into a 8×8” baking dish, and smooth out in an even layer. Cover tightly with foil, sealing shut.
- Bake for 30 minutes. Remove foil, and bake for another 15 minutes. Stir gently, and serve!
Video
Notes
- Like your baked beans extra saucy? Double the sauce quantity. You may want to increase the bake time by 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This baked bean recipe is top notch! My family was impressed!
Thank you for your kind words! I’m happy your family loved the beans!
Grace
This is a delicious baked bean recipe. It has a complexity of flavors that sets it above other recipes I’ve tried. Perfect for late summer picnics!
I’m happy you loved the beans! Late summer picnic perfection 🙂
Grace
Honestly couldn’t stop eating these! Incredible.
Ahh, me too! 🙂
Grace