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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
