These baked beans are the perfect side for the summer. The best part is that they are easy to make and are a wonderful companion to your summer barbecues and cookouts. They are made with brown sugar, molasses, and bacon, these baked beans are so good you will watch them disappear in a flash.
Baked beans are just one of those side dishes that tend to make an appearance for barbecues and cookouts. The smoky flavors in the beans are a perfect compliment to grilled and smoked meats of the season. The best part is that they are easy to make and will taste better than the premade canned versions. In less than an hour you will have a perfect side dish that is sweet and smoky.
Table of Contents
In this recipe
There are a few key ingredients in this recipe, however everything is easy to get ahold of. The best part is that it makes quite a bit, and it is relatively inexpensive to make.
Navy beans: these small white beans are normally used for this recipe. They can be dried or canned.
Molasses: adds an earthy sweetness to the beans
Bacon: this will add some smokiness along with the fat needed to sauté and caramelize the onions.
Why do you use navy beans for baked beans?
These are the standard beans that are traditionally used for this recipe. They are small white firm beans that will take flavor on well and have a nice texture after cooking. If you are using them dried for this recipe you will need to soak them in order to speed up cooking. My favorite is overnight since it doesn’t take much time to prepare, and you will not have to cook for up to 6 hours. If you don’t have navy beans you can switch them out with Great Northern beans or cannellini beans.
Making baked beans like a pro
If you want the best baked beans here are some of my favorite tips and tricks:
- Make them a day ahead of time. Baked beans get better the longer they have for the flavors to meld. The extra 24 hours gives them time to really develop their signature flavors.
- Turn up the heat by adding some cayenne pepper, chopped jalapeno or other spicy peppers (depending on how spicy you like it), or a few dashes of our favorite hot sauce.
- If you want to go the vegetarian/vegan route, then swap the honey for maple syrup and take out the bacon. You will need to add some olive oil to sauté the onions. For additional smokiness add a dash of liquid smoke. If you are using dried beans, then swap the chicken broth out for vegetable broth.
What do I serve these baked beans with?
Here are some of my favorite pairings and combinations for baked beans:
- Spooned over cornbread or spoonbread
- Served alongside potato salad and coleslaw
- Paired with smoked ribs, brisket, or chicken
- With grilled hamburgers and a light cucumber salad
Whatever combinations you come up with you are guaranteed to have a hit.
Looking for other barbecue side dish recipes?
Best Baked Beans from Scratch
Equipment
- Casserole dish, or enameled cast iron pan
- Spoon
- Dutch oven, if you are using dry beans
- Large mixing bowl
Ingredients
- 62 ounces navy beans 4-15.5-ounce cans, or 1 pound of dry navy beans
- ½ pound bacon diced
- 2 cups onion chopped
- 1 cup tomato sauce
- ⅓ cup brown sugar
- ⅓ cup molasses
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1½ tablespoons garlic minced
- 1 tablespoon tomato paste
- ½ tablespoon smoked paprika
- Optional
- 3 cups chicken stock or water
Instructions
Using canned beans
- Preheat the oven to 325°F, 165°C, or gas mark 3.
- In a casserole dish or Dutch oven cook the bacon on medium high heat until brown and crispy, about 4-8 minutes. Remove the bacon and place it in a bowl.½ pound bacon
- Add the onions and sauté until translucent, for about 5 minutes. Add the garlic, paprika, tomato paste, bacon, and Dijon mustard. Stir until fragrant.2 cups onion, 3 tablespoons Dijon mustard, 1½ tablespoons garlic, 1 tablespoon tomato paste, ½ tablespoon smoked paprika, ½ pound bacon
- Add the brown sugar, molasses, honey, vinegar, tomato sauce, navy beans. Stir to combine, cover and bake for 45 minutes or until the sauce has thickened.62 ounces navy beans, 1 cup tomato sauce, ⅓ cup brown sugar, ⅓ cup molasses, 2 tablespoons apple cider vinegar, 2 tablespoons honey
Using dry beans
- The night before in a large bowl add the beans and cover with water. Cover and soak overnight. Drain before cooking.62 ounces navy beans
- Preheat the oven to 325°F, 165°C, or gas mark 3.
- In a Dutch oven cook the bacon on medium high heat until brown and crispy, about 4-8 minutes. Remove the bacon and place it in a bowl.½ pound bacon
- Add the onions and sauté until translucent, for about 5 minutes. Add the garlic, paprika, tomato paste, bacon, and Dijon mustard. Stir until fragrant.2 cups onion, 3 tablespoons Dijon mustard, 1½ tablespoons garlic, 1 tablespoon tomato paste, ½ tablespoon smoked paprika, ½ pound bacon
- Add the brown sugar, molasses, honey, vinegar, tomato sauce, chicken stock, and navy beans. Stir to combine.½ pound bacon, 1 cup tomato sauce, ⅓ cup brown sugar, ⅓ cup molasses, 2 tablespoons apple cider vinegar, 3 cups chicken stock, 2 tablespoons honey
- Cover and bake for 3-4 hours until the broth has been absorbed and the sauce thickened. You will want to reserve an additional ½ - 1 cup or chicken broth for halfway through the baking time. Add the additional broth if the beans are still dry.
Nutrition
