Best Baked Beans Recipe

Introduction

These Best Baked Beans are rich, smoky, and sweet with a perfect balance of tangy and savory flavors. Slow-baked with bacon, molasses, and smoky spices, they make a comforting side dish that’s perfect for any gathering or barbecue.

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 into 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 to cook, stirring frequently, until the vegetables are softened and 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 1 teaspoon salt. Bring the mixture to a gentle simmer, then remove the pot from heat. Add the drained and rinsed navy beans, stirring to combine everything evenly.
4. Step 4: Transfer the pot to the preheated oven and bake uncovered until the sauce is slightly reduced, bubbly, and browned on top, about 45 minutes. Allow the baked beans to sit for 10 minutes before stirring and serving.

Tips & Variations

• For extra smoky flavor, try adding a splash of liquid smoke or use smoked paprika exclusively.
• If you prefer a spicier kick, add a pinch of cayenne pepper or diced jalapeño with the vegetables.
• Swap navy beans for great northern or cannellini beans for a different texture.
• Make this recipe vegetarian by omitting the bacon and using smoked paprika for flavor, then sauté the vegetables in olive oil instead.

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 and adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these baked beans ahead of time?

Yes, you can prepare the beans through Step 3, cover, and refrigerate overnight. Before baking, bring the beans to room temperature then proceed with Step 4.

Can I freeze baked beans?

Absolutely. Allow the beans to cool completely, then transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently.

Best Baked Beans Recipe

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★★★★★

4.7 from 139 reviews

• Author: Mariam
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This classic baked beans recipe features smoky bacon, sweet and tangy seasonings, and tender navy beans slow-baked to perfection in the oven. Rich flavors from molasses, Dijon mustard, and Worcestershire sauce meld together for a comforting side dish that’s perfect for barbecues, family dinners, or holiday feasts.

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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

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Instructions

1. Cook the Bacon: Preheat your oven to 350°F. Place the finely chopped bacon in a cold, large Dutch oven or ovenproof pot. Cook over medium heat, stirring regularly, until the bacon is browned and much of the fat has rendered out, about 10 minutes.
2. Sauté Vegetables and Season: Add the finely chopped yellow onion and red bell pepper to the pot along with black pepper, smoked paprika, and 1 teaspoon of kosher salt. Continue to cook, stirring frequently, until the vegetables soften slightly and become fragrant, about 5 minutes.
3. Add Sauces and Beans: Stir in the ketchup, molasses, Dijon mustard, light brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining 1 teaspoon salt. Bring the mixture to a gentle simmer, then remove from heat. Add the drained and rinsed navy beans and stir everything together to combine.
4. Bake the Beans: Transfer the pot to the preheated oven, uncovered, and bake until the sauce slightly reduces, becomes bubbly, and the top is browned, about 45 minutes. After baking, let the beans sit for 10 minutes before stirring and serving to allow flavors to meld.

Notes

• For a vegetarian version, omit the bacon and add smoked paprika for a smoky flavor.
• Can be made a day ahead; flavors improve overnight in the fridge.
• Use low-sodium beans to control salt content.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stovetop or in the oven before serving.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: baked beans, navy beans recipe, smoked bacon beans, classic baked beans, summer barbecue side, oven baked beans