I’m sharing my Easy Baked Beans with bacon and BBQ sauce that deliver a sweet, smoky profile and the satisfying depth of beans made from scratch using simple pantry staples.

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I kept expecting this batch to be just another side, but the molasses and bacon pushed it into full on showoff territory. Sweet smoke hits first, then a salty bite, and somehow it tastes way more homemade than any jar I tried.

Folks called it Smoked Bbq Baked Beans and later begged for my Homemade Baked Beans Recipe, which cracked me up since I almost burned the edges once. It’s bold not fussy, makes you wonder what the secret is, and you’ll find yourself stealing spoonfuls while pretending you were just checking the seasoning.

Ingredients

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Navy beans are packed with fiber and protein they keep you fuller longer
Bacon adds smoky salty fat and umami makes the dish comfort food
Molasses gives deep sweet bitter notes rich in iron minerals too
Brown sugar brings caramel sweetness balances savory can make it sticky
Onion adds savory sweetness when cooked and builds flavor layers not overpowering
Ketchup adds tomato tang and sweetness thickens sauce and keeps its familiar
ACV brings bright tang and balance it cuts richness and lifts flavors
Smoked paprika gives gentle smokiness and color compliments bacon and molasses

Ingredient Quantities

1 lb dried navy beans, picked and soaked overnight (or 3 15 oz cans navy beans, drained and rinsed)

6 oz bacon, diced (about 6 slices)

1 large yellow onion, finely chopped

2 cloves garlic, minced

1 cup ketchup

1/2 cup barbecue sauce (use your fav)

1/3 cup molasses

1/3 cup packed dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard (or 1 teaspoon dry mustard)

2 tablespoons apple cider vinegar

2 tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup water or reserved bean cooking liquid

Optional: 1 tablespoon butter or extra bacon fat for richness

How to Make this

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1. If using dried navy beans pick through them and soak overnight, then drain and rinse; if using canned beans just drain and rinse. For dried beans, put them in a pot, cover with fresh water by 2 inches, bring to a boil, lower heat and simmer 45 to 60 minutes until tender, reserve 1 cup of the cooking liquid and drain the rest. If you used canned, reserve 1 cup water for later.

2. Preheat oven to 325°F and set a large ovenproof pot or Dutch oven nearby.

3. In a skillet or the Dutch oven cook the diced bacon over medium heat until it’s browned and some fat has rendered, remove most of the bacon leaving about 2 tablespoons fat in the pan (save extra bacon pieces for topping if you want).

4. Add the chopped yellow onion to the bacon fat and cook until soft and starting to brown, about 6 to 8 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.

5. Stir in the ketchup, barbecue sauce, molasses, dark brown sugar, Worcestershire sauce, Dijon mustard (or dry mustard), apple cider vinegar, tomato paste, smoked paprika, kosher salt and black pepper; simmer briefly to meld flavors and scrape up any browned bits.

6. Add the cooked or canned beans and the reserved 1 cup water or bean cooking liquid to the sauce, fold in the cooked bacon (reserve a little for garnish), and stir to combine; if you want extra richness whisk in the optional tablespoon of butter or a spoon of extra bacon fat.

7. Cover the pot and bake in the oven for 1 1/2 to 2 hours until the sauce is thick and bubbly, check at about 1 hour and stir, adding a splash more water if it seems too dry; for deeper flavor bake up to 2 1/2 hours.

8. Remove from oven, let rest 10 to 15 minutes to thicken, taste and adjust salt, pepper or a splash more vinegar if it needs brightness, then serve warm with reserved bacon on top.

Equipment Needed

1. Large ovenproof pot or Dutch oven (6 or 7 quart)
2. Large skillet (if you won’t use the Dutch oven for browning)
3. Chef’s knife
4. Cutting board
5. Colander or fine mesh strainer
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. 1-cup measuring cup or ladle to reserve bean liquid
9. Oven mitts or pot holders
10. Can opener (only if you use canned beans)

FAQ

Q: Can I use canned beans instead of dried? A: Yes. Canned saves time and works great, just drain and rinse them. For best flavor heat them in the sauce and bake at 325°F for 30 to 45 minutes so they soak up the sauce; if you’re short on time you can just simmer on the stove 15 to 20 minutes, but baking gives a better caramelized finish.

Q: My beans are too watery or too thick, what should I do? A: If too watery bake uncovered for the last 15 to 30 minutes to reduce liquid, or simmer gently on the stove until it thickens. If too thick add a splash of reserved bean-cooking liquid or warm water, a little at a time, until you like the texture. A tablespoon of butter or bacon fat stirred in at the end also smooths things out.

Q: Can I make these vegetarian or vegan? A: Yep. Skip the bacon, sauté the onion in olive oil, add extra smoked paprika or 1 teaspoon liquid smoke and a splash of soy sauce or vegan Worcestershire for umami. Use vegan bbq sauce and vegan-friendly Worcestershire since regular has anchovies, you'll still get a rich smoky-sweet result.

Q: How do I adjust sweetness or smokiness without messing it up? A: Cut molasses or brown sugar in half if you want less sweet, add more vinegar or Dijon for tang. For more smoke add smoked paprika or a tiny bit of liquid smoke, or crisp extra bacon and stir some fat in at the end. Taste as you go, a little goes a long way.

Q: Can I make these ahead or freeze them? A: Yes. They keep 3 to 4 days in the fridge. Freeze in airtight containers up to 3 months. Thaw overnight and reheat gently on the stove or in a 325°F oven until warmed through, stir in a splash of water if they're thickened too much while cold.

Q: Why are my beans mushy or why won’t they get tender? A: Old beans can stay hard, or you might’ve added acidic ingredients like vinegar or tomato too early which slows softening. Make sure soaked beans are simmered until tender before adding the sauce, or add vinegar/tomato near the end. A pinch of baking soda in the cooking water speeds softening, but don’t overdo it because it can change flavor.

Homemade Baked Beans Recipe Substitutions and Variations

Bacon: use pancetta or smoked turkey bacon in the same weight. Pancetta gives the closest porky richness, smoked turkey keeps the smoky note with less fat, cook until crisp and use the fat for the onions.
Molasses: swap with dark corn syrup or robust maple syrup 1:1. Maple is sweeter and lighter so cut the brown sugar a bit, or add a teaspoon of molasses if you want more depth.
Dijon mustard: use yellow mustard 1:1 or dissolve 1 tsp dry mustard in a little water for similar tang if thats what you got on hand.
Apple cider vinegar: substitute with white wine vinegar or fresh lemon juice 1:1, both give the bright acidity the recipe needs.

Pro Tips

1) Salt the beans while theyre cooking, not at the end. Adding 1 to 1 1/2 teaspoons kosher salt to the pot gives the beans flavor throughout and helps the skins stay intact. If you wait till after baking the flavor will be flat.

2) Keep and use the bean cooking liquid it is magic. That starchy liquid helps thicken the sauce without making it gluey, so add it a little at a time while you bake. If the pot gets too dry mash a cup of beans into the sauce to thicken instead of dumping more sugar or ketchup.

3) Render the bacon slowly and save the fat, then crisp some extra pieces for topping. Slow rendering gives you clean bacon fat for sautéing the onions, and crunchy bacon on top gives a great textural contrast. If you want bigger flavor use thick cut bacon or chop half coarse for texture.

4) Taste for balance at the end and brighten with acid, not more sugar. Because molasses and brown sugar make the dish sweet, a little apple cider vinegar or a squeeze of lemon at the end will lift the flavors. Add in 1/2 teaspoon increments till it sings. A pinch of cayenne or smoked paprika will keep it from being cloying.

5) Make it ahead and reheat gently. Baked beans almost always taste better the next day after the flavors meld. Reheat over low heat with a splash of reserved bean liquid so it doesnt dry out, and finish with the crisp bacon right before serving for best texture.

Homemade Baked Beans Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Easy Baked Beans with bacon and BBQ sauce that deliver a sweet, smoky profile and the satisfying depth of beans made from scratch using simple pantry staples.

Servings

servings

Calories

574

kcal

Equipment: 1. Large ovenproof pot or Dutch oven (6 or 7 quart)
2. Large skillet (if you won’t use the Dutch oven for browning)
3. Chef’s knife
4. Cutting board
5. Colander or fine mesh strainer
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. 1-cup measuring cup or ladle to reserve bean liquid
9. Oven mitts or pot holders
10. Can opener (only if you use canned beans)

Ingredients

1 lb dried navy beans, picked and soaked overnight (or 3 15 oz cans navy beans, drained and rinsed)
6 oz bacon, diced (about 6 slices)
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 cup ketchup
1/2 cup barbecue sauce (use your fav)
1/3 cup molasses
1/3 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard (or 1 teaspoon dry mustard)
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup water or reserved bean cooking liquid
Optional: 1 tablespoon butter or extra bacon fat for richness

Directions

If using dried navy beans pick through them and soak overnight, then drain and rinse; if using canned beans just drain and rinse. For dried beans, put them in a pot, cover with fresh water by 2 inches, bring to a boil, lower heat and simmer 45 to 60 minutes until tender, reserve 1 cup of the cooking liquid and drain the rest. If you used canned, reserve 1 cup water for later.
Preheat oven to 325°F and set a large ovenproof pot or Dutch oven nearby.
In a skillet or the Dutch oven cook the diced bacon over medium heat until it's browned and some fat has rendered, remove most of the bacon leaving about 2 tablespoons fat in the pan (save extra bacon pieces for topping if you want).
Add the chopped yellow onion to the bacon fat and cook until soft and starting to brown, about 6 to 8 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Stir in the ketchup, barbecue sauce, molasses, dark brown sugar, Worcestershire sauce, Dijon mustard (or dry mustard), apple cider vinegar, tomato paste, smoked paprika, kosher salt and black pepper; simmer briefly to meld flavors and scrape up any browned bits.
Add the cooked or canned beans and the reserved 1 cup water or bean cooking liquid to the sauce, fold in the cooked bacon (reserve a little for garnish), and stir to combine; if you want extra richness whisk in the optional tablespoon of butter or a spoon of extra bacon fat.
Cover the pot and bake in the oven for 1 1/2 to 2 hours until the sauce is thick and bubbly, check at about 1 hour and stir, adding a splash more water if it seems too dry; for deeper flavor bake up to 2 1/2 hours.
Remove from oven, let rest 10 to 15 minutes to thicken, taste and adjust salt, pepper or a splash more vinegar if it needs brightness, then serve warm with reserved bacon on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 396g
Total number of serves: 6
Calories: 574kcal
Fat: 12.8g
Saturated Fat: 4.3g
Trans Fat: 0.3g
Polyunsaturated: 1g
Monounsaturated: 4.2g
Cholesterol: 31mg
Sodium: 922mg
Potassium: 842mg
Carbohydrates: 87g
Fiber: 20g
Sugar: 35g
Protein: 26.5g
Vitamin A: 800IU
Vitamin C: 4mg
Calcium: 137mg
Iron: 5mg

Homemade Baked Beans Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Homemade Baked Beans Recipe Substitutions and Variations

Pro Tips