The Best Baked Beans Recipe 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!
Servings: 4 -6 servings
Calories: 1279kcal
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
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
- 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.
- Freezing Instructions: The baked beans can be frozen for up to 3 months stored in an freezer-safe container.
- 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.
- Bacon: You can use regular or thick cut bacon. If using regular thickness, the sauté time will be slightly reduced.
- 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
