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