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Baked Beans Recipe

Classic Baked Beans

Steven
This homemade baked beans recipe delivers deep, caramelized flavor from molasses and brown sugar balanced with smoky bacon, tangy mustard, and Worcestershire sauce. Using canned navy beans cuts the cook time dramatically while still producing that old-fashioned, slow-cooked taste everyone loves.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 290 kcal

Equipment

  • Large oven-safe skillet or Dutch oven (at least 3 quarts / 2.8 liters) - Alternative: a stovetop skillet and a separate 9x13-inch baking dish
  • Cutting board
  • Sharp chef's knife
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Measuring cups
  • Aluminum foil - If using a baking dish without a lid
  • Can opener

Ingredients
  

  • 2 cans canned navy beans or great northern beans - 15 oz or 425 g each, drained (reserve the liquid)
  • 6 strips thick-cut bacon - cut into 1-inch pieces
  • 1 medium yellow onion - about 1 cup or 150g, finely diced
  • 3 cloves garlic - minced
  • 3 tablespoons unsulfured molasses - 45ml
  • 3 tablespoons packed brown sugar - 36g
  • 3 tablespoons ketchup - 45ml
  • 1 tablespoon apple cider vinegar - 15ml
  • 1 tablespoon Worcestershire sauce - 15ml
  • 1 teaspoon dry mustard powder - or 2 teaspoons prepared yellow mustard
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt - plus more to taste
  • 0.25 teaspoon black pepper
  • 0.25 cup reserved bean liquid or water - 60ml, to adjust consistency

Optional Add-ins

  • 1 teaspoon hot sauce - for a subtle heat
  • 0.5 teaspoon liquid smoke - for additional smoky flavor

For Serving (Optional)

  • Skillet cornbread - to soak up the sauce
  • Creamy coleslaw - for a cool, crunchy contrast

Instructions
 

  • Preheat your oven to 325°F (163°C) with the rack in the lower third. A fully preheated oven ensures even baking.
  • In a large Dutch oven over medium heat, cook the bacon pieces until golden and crispy around the edges, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  • Add the diced onion to the pot and cook in the bacon fat until soft and translucent, 5 to 7 minutes. Add the minced garlic and cook for 60 seconds until fragrant, stirring constantly to prevent burning.
  • Reduce heat to medium-low and add the molasses, brown sugar, ketchup, apple cider vinegar, and Worcestershire sauce. Stir well, scraping up caramelized bits from the bottom. Add the dry mustard, smoked paprika, garlic powder, salt, and pepper, stirring until combined and bubbling gently, about 2 minutes.
  • Add both cans of drained navy beans to the sauce and stir gently to coat every bean evenly. Pour in 1/4 cup (60ml) of reserved bean liquid or water to loosen the mixture slightly.
  • Stir about two-thirds of the cooked bacon pieces back into the bean mixture. Reserve the remaining one-third to scatter over the top before baking.
  • Cover the Dutch oven with its lid (or transfer to a 9x13-inch baking dish and cover with foil). Bake at 325°F (163°C) for 30 minutes. Carefully remove the cover, scatter the reserved bacon over the top, and bake uncovered for another 25 to 30 minutes until bubbling and slightly thickened.
  • Remove from the oven and let rest uncovered for 5 to 10 minutes to allow the sauce to thicken. Taste and adjust salt and pepper if needed before serving warm.

Notes

  • Make ahead: Assemble the beans completely through adding the bacon, cover tightly, and refrigerate for up to 24 hours before baking. Let sit at room temperature for 20 minutes, then bake as directed, adding 5 to 10 extra minutes.
  • Using dried beans: Soak 1 pound (450g) of dried navy beans overnight, then simmer in fresh water for 1 hour until just tender. Drain, reserve 1 cup (240ml) of cooking liquid, and proceed with the recipe.
  • Vegetarian version: Omit the bacon and use 2 tablespoons of olive oil or butter for sautéing. Replace Worcestershire sauce with soy sauce or vegetarian alternative. Increase smoked paprika to 1 teaspoon.
  • Slow cooker method: After sautéing the bacon, onion, and garlic, transfer everything to a slow cooker with the remaining ingredients. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Remove the lid for the last 30 minutes to thicken the sauce.
  • Make it spicy: Add 1 to 2 teaspoons of hot sauce, a pinch of cayenne, or 1 finely minced jalapeño to the sauce along with the other seasonings.
  • Storage: Refrigerate cooled beans in an airtight container for up to 5 days. Freeze for up to 3 months in freezer-safe containers.
  • Reheating: Reheat on the stovetop over medium-low heat with a splash of water or reserved bean liquid, stirring gently for 5 to 8 minutes. Or reheat covered in the oven at 325°F (163°C) for 20 to 25 minutes.
  • BBQ variation: Stir in 3 tablespoons of your favorite BBQ sauce in place of the ketchup and add a teaspoon of liquid smoke for an even smokier version.
  • Maple variation: Replace the brown sugar with an equal amount of pure maple syrup for a woodsier sweetness.
  • Thickness tip: If the beans look dry after baking, stir in a few tablespoons of warm water or reserved bean liquid until the desired consistency is reached.
Keyword bacon baked beans, baked beans, bbq side dish, comfort food, homemade baked beans