Smoky, spicy, and sweet, these baked beans with bacon are a hit every single time. Plus, they’re super easy to make and one of the best side dishes for summer BBQs, potlucks, or any holiday party!
Why These are the Best Baked Beans
During the summer, I always look forward to a feast of pulled pork, coleslaw, potato salad, and baked beans. There’s just something about that combination that’s nostalgic of my childhood. And this baked beans recipe is all thanks to my mom, as it’s a riff on her recipe that I’ve been enjoying for decades! My friends request it time and again, especially for outdoor barbecues and parties, and I think you’ll love it as well, here’s why:
- The flavor is top-notch. While the ingredient list is simple and unfussy, the recipe itself is incredibly robust in flavor (some might even say award-winning). But for me, these baked beans are the best combination of rich, smoky, spicy, and sweet.
- It’s a one-pot recipe. Unlike other recipes that will have you saute some ingredients in one pan, and then transfer to a baking dish, this recipe is all done in one pot. That means less dirty dishes!
- It doesn’t take two hours. Because this recipe uses canned baked beans instead of white beans, there’s no need to cook them for hours low and slow in the oven. That means this recipe is done in half the time of others and you can serve it up for guests faster.
Easy Baked Beans Ingredients
- Baked Beans: Grab a few cans of baked beans to make this recipe quick and easy. I’m using Amy’s brand baked beans, but I’ll go more into detail about the different options you can buy below.
- Veggies: Yellow onion and red bell pepper add depth and savoriness. You can use any color bell pepper, though I prefer red as it compliments the dark, rich color.
- Bacon: Everything tastes better with bacon right? A few slices of bacon make this recipe simply irresistible.
- Aromatics and Spices: Fresh garlic and smoked paprika add a punchy, smoky fragrance. And I highly recommend using fresh garlic versus powdered.
- Sauces: A mix of maple syrup, blackstrap molasses, ketchup, apple cider vinegar, and Dijon mustard is a dynamic combination for an ultra-flavorful baked bean dish.
Find the printable recipe with measurements below.
Which Baked Beans to Use?
If you didn’t already know, a can of baked beans is simply white beans with spices, sweeteners, and flavorings. Different brands of baked beans have different added ingredients, with some being more spicy, sweet, tomato-y, or smoky. After testing multiple cans, here are two I recommend:
- Bush’s Best Baked Beans: If you prioritize flavor over a clean ingredient list, it’s hard to beat Bush’s brand. They’re a perennial winner due to their smoky, robust, classic baked beans flavor, reminiscent of backyard barbecues from your childhood.
- Amy’s Organic Baked Beans: If you prioritize a cleaner ingredient list, Amy’s was my personal favorite. There’s a ton of beans in the can, and while they tend to have a more tomato-y base rather than a rich, smoky, or bacon-flavored base (because they’re vegetarian), that robust flavor gets added back in with the ingredients in my recipe below, so you don’t miss out on anything.
How To Make Baked Beans
Crisp the bacon. Add the bacon to a Dutch oven (or deep saute pan) over medium-high heat and cook until crispy.
Saute the veggies and add more flavor. Add the onion and bell pepper, and cook for 3 to 4 minutes, until softened. Add the garlic, and paprika, and stir for another minute. Then, add the maple syrup, molasses, vinegar, ketchup, and mustard. Stir for another minute.
Add the baked beans. Stir in the baked beans (with all liquid from the can), bring to a boil, then turn off the heat. Taste the baked beans and add salt and pepper, if needed. Tip: Different cans of beans have different amounts of salt and pepper already added, so season to your liking.
Bake. Cover the Dutch oven and bake in the oven for 20 minutes at 400°F (200°C), to allow the flavors to meld. Remove the lid and bake another 10 to 15 minutes, stirring halfway through, until the sauce has reduced and thickened to your liking. And remember that it will continue to thicken as it cools. Then, let it cool slightly before serving.
Common Questions
Yes! I would cook the bacon and veggies in a saute pan first. Then add those ingredients to the crockpot with the rest of the aromatics and sauces. Stir everything and cook on low for 6 to 7 hours or high for 3 to 4 hours.
You sure can. Since this recipe stores well, you can easily make this a few hours in advance and warm it on the stovetop right before serving.
This can be stored in the fridge for 4 to 5 days or up to 3 months in the freezer. When ready to enjoy, thaw it in the fridge overnight and reheat it in the microwave or back on the stovetop if you have a large quantity.
Ways To Serve Baked Beans
- Serve alongside the best BBQ mains such as grilled BBQ chicken, turkey burgers, pulled pork, beef brisket, and more!
- Serve as a chunky dip with melted cheddar cheese and sliced green onions on top. You could even mash it a bit more if you want it less chunky.
- Enjoy leftovers for breakfast. Add a spoonful on top of toast or enjoy with a fried egg, sausage, and toast for a classic English breakfast plate.
More BBQ Side Dishes
- Easy Cucumber Salad: The best combo of crisp cucumbers, onions, dill, and a tangy-sweet dressing.
- Corn on the Cob: A grilling essential for summer!
- Watermelon Feta Salad: The best way to make the most of watermelon season.
- Caesar Salad: Nothing beats homemade Caesar dressing.
- Or find more ideas in this list of July 4th recipes!
If you make this baked beans recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Best Ever Baked Beans
Description
Video
Ingredients
- 4 slices bacon, chopped
- ½ medium yellow onion, diced
- 1 red bell pepper, deseeded and diced
- 3 garlic cloves, minced
- 1 tablespoon smoked paprika
- ¼ cup maple syrup
- ¼ cup blackstrap molasses
- ¼ cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 (15-ounce) cans baked beans
Instructions
- Crisp the bacon. Preheat the oven to 400°F (200°C). Add the bacon to a Dutch oven (or deep saute pan) over medium-high heat and cook until crispy.
- Saute the veggies. Add the onion and bell pepper, and cook for 3 to 4 minutes, until softened. Add the garlic, paprika, and stir for another minute.
- Add more flavor. Add the maple syrup, molasses, vinegar, ketchup, and mustard. Stir for another minute.
- Add the baked beans. Stir in the baked beans (with all liquid from the can), bring to a boil, then turn off the heat. Taste the baked beans and add salt and pepper, if needed. Tip: Different cans of beans have different amounts of salt and pepper already added, so season to your liking.
- Bake. Cover the Dutch oven and bake in the oven for 20 minutes, to allow the flavors to meld. Remove the lid and bake another 10 to 15 minutes, stirring halfway through, until the sauce has reduced and thickened to your liking. And remember that it will continue to thicken as it cools. Let cool slightly before serving.
Lisa’s Tips
- While you can use honey in this recipe as an alternative sweetener (if you don’t have maple syrup), I do believe it’s best with maple syrup.
- This recipe veers more to the sweet and smoky side versus spicy. If you’d like to add more heat, sprinkle in some chili powder or chipotle powder in step 2. You could also dice in a jalapeno pepper and add it with the onion.
- Here’s a link for Amy’s organic baked beans (which is what I’m using for this recipe), and Bush’s baked beans.
Nutrition
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Behind The Scenes
You guys, this recipe is so incredibly addictive! I had to give most of it to Emily (and her husband), because I started polishing off about half this pot right after testing it, lol. That sweet, bacony flavor is irresistible. Can’t wait to hear what you think of this one!
These were the BEST baked beans I have ever had! I didn’t change anything about the recipe, everyone loved them!
Amazing! I’m so glad you enjoyed this baked beans recipe, Wendy.
I made these on Labor Day to go with the ribs that my husband made. Delicious! They taste like the beans from a BBQ restaurant, and my family loved them.
Amazing! I’m glad these baked beans were a success, Natalie.
ABSOLUTELY delicious! Reminded me of all the potlucks I went to growing up in the ‘50’s! And, they were the best! Thank you.
Yay, I’m happy you loved these baked beans and they brought back fond memories for you!
You have outdone yourself again! These baked beans are delicious. My husband is sitting here eating them for breakfast. LOL! I made them for the football game tonight. Your friends and family are so lucky to get to be your taste testers. Every recipe of yours that I have made and I have made a lot of them has been perfection. Thanks you! Debby
Thrilled to hear you and your hubby loved these baked beans, Debby!
The sauce looks great! But as others have said I am a bit perplexed by using baked beans to make baked beans. I understand that using dry beans takes a long time, perhaps using canned unflavored beans is the best approach. Just as quick as your version but the lovely sauce you made can shine through! As always, love your recipes and book! It is by far the most recipes of a book I have made, totally converted my mom, her friends and other aunts.
Hi Adam – I was providing a canned option for those who want a quicker cooking process. Feel free to use dried beans if you’d like!
I’d love to try this recipe though prefer not to purchases molasses just to make this. Any suggestions for swaps? More maple syrup perhaps or coconut nectar? Thank you!
I did think the molasses adds something special to the flavor, but you could add an alternate sweetener if you’d like.
Would this recipe work with white beans cooked in the Instant Pot, instead of canned beans? I know this would add an extra step but more control over the ingredients. Would more liquid be needed?
Hi Ann – as I haven’t tested the recipe that way, I’m not sure of the timing or quantity of ingredients needed when using an Instant Pot.
Lisa, Absolutely delicious! I did use Bushes as that is what I already had in the panty. Love everything that we have made from your site and you your cookbook
Wonderful! So happy you loved these baked beans. Enjoy!
I got excited to finally have a good baked beans recipe ……,,.
The recipe says baked beans but you have to buy baked beans to put in the recipe!!!
You are my go to for making great recipes from scratch. The title is misleading. It should be called dressed up baked beans, etc.
Hi! I often use canned or jarred ingredients in my recipes, especially when they save time and/or money but still adhere to quality. For instance, my soups often use canned tomatoes or jarred roasted red peppers, and I’m not roasting those myself. Not all of my recipes are from scratch, I simply prioritize whole foods, and a balanced approach. :)
I must say I agree with this comment. I was disappointed to see the baked beans as the ingredient as well. I understand your comment about sometimes using canned ingredients in a recipe, but in this case, the canned beans are the recipe, i.e. “baked beans” with a few additions for extra taste. Not meaning to be a downer, just some feedback, and if folks always agree, where is the growth in that? I’m planning on making these and all your recipes I have tried are fantastic!
Thanks for your feedback! I’m always happy to add another recipe from scratch. But many folks had also requested a “quick-and-easy” version. It’s hard to please everyone. ;)