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Baked Beans Recipe

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★★★★★

4.9 from 141 reviews

This classic Baked Beans recipe features a delicious combination of three types of beans, smoky bacon, and a rich, sweet-savory sauce made with brown sugar, molasses, and tomato. Slow-baked to perfection, these beans are ideal as a hearty side dish for barbecues, family dinners, or potlucks. The recipe includes tips for making ahead, freezing, and variations to adjust sweetness and thickness.

Ingredients

Scale

Meat and Vegetables

  • 10 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced

Beans

  • 15 oz can kidney beans, drained
  • 15 oz can navy beans, drained
  • 15 oz can pinto beans, drained
  • 15 oz can baked beans, undrained

Sauce

  • 2/3 cup ketchup
  • 2/3 cup light brown sugar, packed
  • 8 oz tomato sauce
  • 1/4 cup molasses
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon yellow mustard
  • 1 teaspoon hot sauce, or more to taste
  • 1/2 teaspoon liquid smoke (optional for smoky flavor)
  • 1/2 teaspoon freshly ground black pepper, or more to taste

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the beans later.
  2. Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon, stirring often, until it is crisp. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate. Leave some of the bacon grease in the pot for flavor.
  3. Sauté Vegetables: Add the finely chopped onion to the pot and sauté for about 4 minutes until softened. Then add the chopped red bell pepper and minced garlic, cooking for an additional 2 minutes until fragrant and tender.
  4. Add Beans and Sauce Ingredients: Add the drained kidney, navy, and pinto beans, along with the undrained baked beans, ketchup, light brown sugar, tomato sauce, molasses, Worcestershire sauce, yellow mustard, hot sauce, liquid smoke (if using), black pepper, and the cooked bacon. Stir everything thoroughly to combine. Taste and adjust seasoning with additional salt or pepper if desired.
  5. Bake: Transfer the bean mixture to a 9×13 inch baking dish. Cover tightly with aluminum foil. Bake in the preheated oven for 1 to 2 hours depending on how thick you prefer the beans. For thicker beans, bake towards the longer time. Remove the foil and bake uncovered for an additional 10 minutes to develop a nice top layer. Allow the beans to cool for at least 15 minutes before serving to let the flavors meld.

Notes

  • Store leftovers in the refrigerator for up to 1 week in an airtight container.
  • To make ahead, stop before baking, cover, and refrigerate for 3-4 days. Bring to room temperature for 30 minutes before baking as directed.
  • Freeze cooked beans for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
  • For saucier beans, bake for 1 hour. For thicker beans, bake uncovered for an additional 30 minutes to an hour longer.
  • To reduce sweetness, decrease brown sugar to 1/3 cup.
  • Slow Cooker Variation: Cook bacon and sauté onion on stovetop, then add all ingredients to slow cooker. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.

Keywords: baked beans, bacon beans, sweet and smoky beans, party side dish, BBQ side

Find it online: https://mjrecipe.com/baked-beans-recipe/