Baked Beans with Bacon, Vegetables, and a Tangy Barbecue Sauce Recipe

Introduction

Baked beans are a comforting and flavorful dish perfect for any meal. This recipe combines smoky bacon, sweet molasses, and tangy mustard to create a rich and hearty side that’s sure to please your family and guests.

Ingredients

• 1/2 lb. apple or cherrywood smoked bacon, finely chopped
• 1 yellow onion, finely chopped
• 1 red bell pepper, seeds and ribs removed, finely chopped
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. smoked paprika
• 2 tsp. kosher salt, divided
• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 1/2 cup water
• 2 tbsp. apple cider vinegar
• 1 tbsp. Worcestershire sauce
• 3 (15-oz.) cans navy beans, drained and rinsed

Instructions

1. Step 1: Preheat your oven to 350°F. Place the chopped bacon in a cold, large Dutch oven or ovenproof pot. Cook over medium heat, stirring often, until the bacon is browned and much of the fat has rendered, about 10 minutes.
2. Step 2: Add the finely chopped onion, red bell pepper, black pepper, smoked paprika, and 1 teaspoon of kosher salt to the pot. Continue cooking, stirring frequently, until the vegetables are softened and fragrant, around 5 minutes.
3. Step 3: Stir in the ketchup, molasses, Dijon mustard, brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining 1 teaspoon of salt. Bring the mixture to a gentle simmer, then remove from heat. Add the drained and rinsed navy beans, stirring to combine evenly.
4. Step 4: Transfer the pot to the preheated oven and bake uncovered until the sauce is slightly reduced, bubbly, and the top is browned, about 45 minutes. Let the beans sit for 10 minutes before stirring and serving.

Tips & Variations

• For extra smoky flavor, try adding a splash of liquid smoke or using smoked paprika with a stronger heat level.
• Swap navy beans for great northern or cannellini beans for a creamier texture.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Make it vegetarian by omitting the bacon and adding smoked paprika and a splash of soy sauce for umami depth.

Storage

Store leftover baked beans in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but soak and cook the dried beans fully before using. This will take longer but can improve texture and flavor.

How do I prevent the beans from drying out while baking?

Make sure to bake the beans uncovered as directed to allow the sauce to thicken, but keep an eye on them and add a bit of water if they start to look too dry during baking.

Baked Beans with Bacon, Vegetables, and a Tangy Barbecue Sauce Recipe

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★★★★★

4.4 from 127 reviews

This classic baked beans recipe features smoky bacon, sweet molasses, tangy mustard, and a blend of spices, slow-cooked in the oven to create a rich, hearty, and flavorful dish perfect for BBQs, family dinners, or potlucks.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1/2 lb. apple or cherrywood smoked bacon, finely chopped

Vegetables & Aromatics

• 1 yellow onion, finely chopped
• 1 red bell pepper, seeds and ribs removed, finely chopped

Spices & Seasonings

• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. smoked paprika
• 2 tsp. kosher salt, divided

Sauces & Sweeteners

• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup Dijon mustard
• 1/4 cup packed light brown sugar
• 2 tbsp. apple cider vinegar
• 1 tbsp. Worcestershire sauce

Liquid

• 1/2 cup water

Beans

• 3 (15-oz.) cans navy beans, drained, rinsed

Instructions

1. Cook bacon: Preheat the oven to 350°F. Place the finely chopped bacon in a cold, large Dutch oven or ovenproof pot. Cook it over medium heat, stirring frequently, until the bacon is browned and much of the fat has rendered, about 10 minutes.
2. Sauté vegetables and season: Add the chopped yellow onion, red bell pepper, freshly ground black pepper, smoked paprika, and 1 teaspoon of kosher salt to the pot. Continue cooking, stirring often, until the vegetables are slightly softened and fragrant, about 5 minutes.
3. Add sauces and combine: Stir in the ketchup, molasses, Dijon mustard, light brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining 1 teaspoon of kosher salt. Bring the mixture to a gentle simmer, then remove it from heat. Add the drained and rinsed navy beans, stirring to combine everything evenly.
4. Bake the beans: Transfer the Dutch oven or ovenproof pot, uncovered, into the preheated oven. Bake until the mixture is slightly reduced, bubbly, and browned on top, about 45 minutes. After baking, let the beans sit for 10 minutes before stirring and serving to allow the flavors to meld.

Notes

• For best flavor, use apple or cherrywood smoked bacon as it imparts a deep smoky richness.
• Rinsing canned beans removes excess sodium and starch, making the dish less salty and heavy.
• If you prefer a spicier version, add a pinch of cayenne pepper or hot sauce along with the other seasonings.
• Leftover baked beans can be refrigerated for up to 4 days and reheated gently on the stovetop or in the microwave.
• This recipe can easily be doubled for larger gatherings using a larger ovenproof pot or casserole dish.

Keywords: baked beans, smoked bacon, navy beans, molasses beans, barbecue side dish, sweet and smoky beans