The Best Baked Beans I've Ever Had

These are truly the best baked beans I've ever had. With layers of flavor, tender beans, slightly sweet and incredibly easy to make, I'm confident this baked beans recipe will quickly become the star of the sides at your next cookout!

If you're in need of a side dish for an upcoming cookout, baked beans are a classic that never disappoints. It's obviously convenient to grab a few cans from the grocery store but if you've never homemade baked beans, I high recommend you try!e

It doesn't require much effort, they are surprisingly easy! And just wait until you try them– not only will your taste buds thank you, watch your guests jaws drop and come back for seconds! (I know this from experience.)

The Best Baked Beans Recipe

• Incredibly flavorful and slightly sweet
• Tastes like they've been cooking for hours
• Low effort recipe– there's only 10 minutes of hands on cooking
• Those who usually dislike baked beans absolutely LOVED these!
• The perfect side dish for your next cookout

Ingredients You Need (& Why You Need Them)

• Beans: Most baked bean recipes use a smaller white bean like navy beans or great northern beans because of their creamy texture. To cut down on the cook time we're using canned beans, reserving the liquid to help create the sauce.
• Bacon: The bacon adds an incredible amount of flavor and smokiness to the beans while adding in some texture. You can use regular or thick cut bacon. You want the bacon chopped into bite size pieces. I prefer to use Wright thick cut bacon (not sponsored, just really love it!)
• Onion: The onion adds a touch of sweetness and flavor.
• Brown Sugar: Use light or dark brown sugar to help sweeten the baked beans.
• Crushed Tomatoes: Using crushed tomatoes or tomato sauce adds some tanginess while another depth of flavor. You can substitute with ketchup however I recommend using unsweetened– if not, the beans could get too sweet.
• Molasses: The molasses works with the brown sugar to sweeten the baked beans while adding an incredible depth of flavor.
• Vinegar: The vinegar adds a slight tanginess– you can use apple cider vinegar, rice vinegar or white vinegar.
• Worcestershire Sauce: Adding Worcestershire sauce adds a deep unbeatable flavor to these baked beans. No substitutions for it. You don't need much for BIG flavor.
• Garlic: Using fresh garlic adds a ton flavor. If needed, you can substitute with garlic powder.
• Spices: We're using salt, white pepper, paprika and dried mustard in this recipe.

Overview: How to Make Baked Beans

The full detailed printable recipe is below, but let’s walk through it quickly before you get started.

• Start with sautéing the bacon, allowing it to render down a bit, then adding in the onion and garlic until soft and translucent. This is the flavor base of the baked beans recipe. Make sure you keep an eye on it so it doesn't burn.
• The next layer of flavor begins with the sauce– stir in the molasses, crushed tomatoes, brown sugar, Worcestershire sauce, and vinegar. Now, for more FLAVOR! What is have is a great start but beans are flavorless so we need to help them out a bit. Stir in the salt, white pepper, paprika, and dried mustard.
• While the sauce cooks for a minute, begin opening those cans of beans– do not rinse or strain, we want the liquid. Dump the beans into the pot, giving it a few big stirs.
• Let the beans simmer on the stove to allow the flavors to develop and soak into the beans. The recipe below includes an option for baking, if desired.

Boston Baked Beans Success Tips

• Use Thick-Cut Bacon: The bacon adds a tremendous amount of flavor while also adding texture. Using thick-cut bacon not only will render a bit more fat (flavor!), it also will hold up while simmering without disappearing into the beans.
• Don't Rinse or Strain the Beans: To help create the classic sauce there needs to be some added liquid that will also thicken it. The trick? Use the liquid from the canned beans!
• Let the Beans Simmer: The smell of the baked beans will make you think they are done but let them simmer for the full time. This time allows the flavors to develop– your taste bugs will thank you.

More Cookout Recipes

• Crispy Baked Chicken Wings
• Ridiculously Good Bacon Cheeseburgers
• Turkey Burgers (That Aren't Dry!)
• Herb Crusted Baked Salmon

The Best Baked Beans Recipe I've Ever Had

Author: Christina

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Yield: 4 -6 servings

5 from 2 votes

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Description

These are truly the best baked beans I've ever had. With layers of flavor, tender beans, slightly sweet and incredibly easy to make, I'm confident this baked beans recipe will quickly become the star of the sides at your next cookout!

Ingredients

 

• ▢ 2 cups chopped thick-cut bacon, about 10 slices
• ▢ 1 ½ cup yellow onion, about 1 medium
• ▢ 2 cloves minced garlic, about 1 ½ teaspoons
• ▢ ½ cup molasses
• ▢ ½ cup brown sugar
• ▢ ½ cup crushed tomatoes or tomato sauce
• ▢ 1 Tablespoon apple cider vinegar
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1 ¼ teaspoons paprika
• ▢ ½ teaspoon dried mustard
• ▢ 1 teaspoon white pepper
• ▢ 1 ½ teaspoons salt
• ▢ 4 16-ounce cans navy beans, NOT drained or rinsed

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Instructions

• To a large pot, add the chopped bacon and sauté for 5 minutes until it begins to render fat. Add the onion and sauté until they become soft and translucent– about 3-4 minutes. Then, stir in the garlic and cook for 1 minute.
• Add the molasses, brown sugar, crushed tomatoes, vinegar, and Worcestershire sauce. Then, add the paprika, dried mustard, white pepper, and salt. Stir together to combine.
• Stir in the canned beans including the liquid from the cans. Reduce the heat to low and allow to simmer for 30 minutes.
• Serve warm. Leftovers stay fresh in the refrigerator for up to 1 week.

Notes

1. Make Ahead Instructions: The baked beans can be made up to 2 days in advance. Reheat on the stove on low heat allowing the beans to simmer for 15-20 minutes. 
2. Freezing Instructions: The baked beans can be frozen for up to 3 months stored in an freezer-safe container.
3. Beans: Most baked bean recipes use a smaller white bean like navy beans or great northern beans because of their creamy texture. I've also used pinto beans. Remember to not rinse or strain the beans as the liquid is needed. If you forgot, add in ¼ cup water.
4. Bacon: You can use regular or thick cut bacon. If using regular thickness, the sauté time will be slightly reduced.
5. Oven Option: If you need stovetop space, once you stir in the canned beans, cover the pot with a lid and bake at 350ºF for 45 minutes.

Nutrition

Calories: 1279kcal | Carbohydrates: 187g | Protein: 50g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1554mg | Potassium: 2808mg | Fiber: 50g | Sugar: 64g | Vitamin A: 409IU | Vitamin C: 12mg | Calcium: 459mg | Iron: 14mg

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