The BEST Baked Beans

The BEST baked beans are hearty, sweet, savory, and packed with rich flavor. This recipe takes classic baked beans to the next level with a combination of bacon, brown sugar, molasses, and a touch of mustard and vinegar for balance. It’s the perfect side dish for barbecues, picnics, or even as a comforting meal on its own.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of sweet, savory, and smoky. The beans are tender and coated in a rich, flavorful sauce that’s cooked low and slow for deep, satisfying flavors. The addition of bacon and molasses brings a depth of flavor that takes baked beans from a simple side dish to something extraordinary. It’s a recipe that’s always a crowd-pleaser and easy to make in advance.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cans (15 oz each) of navy beans or any white beans (drained and rinsed)

• 6 slices of bacon (diced)

• 1 medium onion (chopped)

• 1/4 cup brown sugar (packed)

• 2 tablespoons molasses

• 1/4 cup ketchup

• 2 tablespoons Dijon mustard

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon smoked paprika (optional for extra smokiness)

• 1/2 cup water or chicken broth (optional, for thinning the sauce)

directions

1. I start by preheating the oven to 350°F (175°C).

2. In a large skillet over medium heat, I cook the diced bacon until it’s crispy, about 5–7 minutes. Once done, I remove it from the skillet and set it aside. I reserve about 1 tablespoon of bacon fat in the pan.

3. In the same skillet, I sauté the chopped onion in the bacon fat for 3–4 minutes, until softened.

4. I add the brown sugar, molasses, ketchup, mustard, apple cider vinegar, salt, and pepper to the skillet. I stir everything together and let it simmer for 2–3 minutes to combine the flavors.

5. In a large baking dish, I combine the drained and rinsed beans with the bacon and onion mixture. I stir everything well and add a bit of water or chicken broth if I want a slightly thinner sauce.

6. I cover the baking dish with foil and bake for 30–40 minutes, stirring halfway through, until the beans are hot and the sauce has thickened.

7. If I want the beans to have a slightly crispy top, I remove the foil during the last 10 minutes of baking.

8. Once done, I let the beans cool for a few minutes before serving.

Servings and timing

This recipe makes about 6–8 servings. Prep time is about 10 minutes, cooking time is around 40–45 minutes, so it’s ready in just under an hour.

Variations

• I sometimes add a dash of hot sauce or chili flakes to give the beans a little heat.

• For a vegetarian version, I omit the bacon and use olive oil or vegetable oil for sautéing the onions.

• If I want a smoky flavor, I use smoked paprika or add a few dashes of liquid smoke.

• I’ve also made these beans with a combination of different beans, such as kidney or pinto beans.

• For a more tangy flavor, I add a little more vinegar or swap it for lemon juice.

storage/reheating

I store leftover baked beans in an airtight container in the fridge for up to 4–5 days. To reheat, I microwave individual servings or warm the entire dish in the oven at 350°F until heated through, about 15–20 minutes. The beans can also be frozen for up to 3 months—just thaw and reheat in the oven or microwave.

FAQs

Can I use dried beans instead of canned beans?

Yes, I can! If using dried beans, I soak them overnight and cook them until tender before proceeding with the recipe. You’ll need to adjust the cooking time to account for the beans not being pre-cooked.

Can I make these beans in advance?

Yes, I love making these beans ahead of time. They actually taste even better the next day after the flavors have had time to meld. Just store them in the fridge and reheat before serving.

Can I make these beans in a slow cooker?

Yes, I can! Simply sauté the bacon and onions first, then combine them with the beans and sauce ingredients in the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.

What kind of beans should I use?

Navy beans are most commonly used in baked beans, but I’ve also used kidney beans, pinto beans, or any white beans, depending on what I have available.

Can I make these beans spicier?

Absolutely! I add chili flakes, jalapeños, or hot sauce for extra heat. Adjust the spice level to your taste.

Conclusion

The BEST baked beans are the perfect combination of sweet, savory, and smoky flavors with tender beans that soak up all the goodness. I love how this dish is simple to prepare but tastes like it’s been slow-cooked for hours. Whether I’m serving it alongside grilled meats, at a summer BBQ, or just as a comforting side, these baked beans are always a hit and sure to be enjoyed by everyone at the table.