Best Baked Beans Recipe

Introduction

These best baked beans are the perfect balance of smoky, sweet, and tangy flavors with tender navy beans simmered in a rich sauce. Ideal as a side for barbecues or a comforting addition to any meal, this recipe delivers classic homemade goodness.

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 the oven to 350°F. Place the finely 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. Continue cooking, stirring frequently, until the vegetables are slightly 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 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 evenly.
4. Step 4: Transfer the pot to the preheated oven and bake uncovered for about 45 minutes, until the sauce is slightly reduced, bubbly, and the top is browned. 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 jalapeño with the vegetables.
• Use other types of beans like Great Northern or cannellini beans for a different texture.
• Substitute maple syrup for molasses to add a lighter sweetness.
• Slow cook the beans in a slow cooker on low for 6-8 hours for a hands-off method.

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, 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 use dry beans instead of canned navy beans?

Yes, you can use dry navy beans but they must be soaked overnight and cooked until tender before adding to the recipe. This will add more time but can enhance flavor and texture.

How can I make these baked beans vegetarian?

Omit the bacon and substitute with smoked paprika and a splash of liquid smoke to keep the smoky flavor without meat.

Best Baked Beans Recipe

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4.7 from 95 reviews

This recipe for Best Baked Beans features smoky apple or cherrywood bacon, sweet molasses, tangy mustard, and a blend of spices baked to perfection in a Dutch oven. The beans are slow-cooked in a rich sauce until bubbly and caramelized, making for a hearty and flavorful side dish perfect for barbecues, picnics, or comforting weeknight dinners.

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

Ingredients

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Bacon 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
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. smoked paprika
• 2 tsp. kosher salt, divided

Sauce

• 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 your oven to 350°F. Place the chopped bacon into a cold, large Dutch oven or any ovenproof pot. Cook over medium heat, stirring often, for about 10 minutes until the bacon is browned and much of the fat has rendered out.
2. Sauté the Vegetables: Add the finely chopped onion, red bell pepper, black pepper, smoked paprika, and 1 teaspoon of salt to the bacon. Continue to cook, stirring frequently, for about 5 minutes until the vegetables have softened and released their fragrance.
3. Prepare the Sauce: Stir in the ketchup, molasses, Dijon mustard, light brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining 1 teaspoon of salt. Bring this mixture to a gentle simmer, then remove the pot from heat.
4. Add the Beans: Stir in the drained and rinsed navy beans until they are evenly coated with the sauce.
5. Bake the Beans: Transfer the Dutch oven or pot, uncovered, to the preheated oven. Bake for approximately 45 minutes until the sauce is slightly reduced, bubbly, and the top is nicely browned.
6. Rest and Serve: Remove the beans from the oven and let them sit for 10 minutes to thicken and develop flavor before stirring and serving warm.

Notes

• For a vegetarian version, omit the bacon and replace with smoked paprika or liquid smoke for flavor.
• Use low-sodium canned beans to control the salt content if desired.
• Make sure to render the bacon fat well to avoid greasy beans.
• Letting the beans rest after baking allows the sauce to thicken nicely.
• These baked beans can be made a day ahead and reheated for enhanced flavor.

Keywords: baked beans, smoked bacon, navy beans, molasses, barbecue side dish, easy baked beans, comfort food