Easy Baked Beans with Bacon
This easy baked beans with bacon recipe is saucy, savory-sweet, a little smoky, and absolutely delicious. They’re irresistibly soft and creamy and just so comforting!
- 1 pound bacon (cut into small pieces)
- 1/2 medium onion (chopped)
- 2 (15 ounce) cans navy beans (drained)
- 2 (15 ounce) cans red kidney beans (drained)
- 1 cup water
- 1 (5.5 ounce) can tomato paste
- 1/4 cup molasses (see note)
- 1/4 cup (packed) brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Preheat your oven to 375F.
- Cut up bacon into small pieces (I use kitchen shears) and add to a fairly large pot (I recommend a Dutch oven because it's oven-safe). Fry the bacon over medium heat until it's about crispy (approx. 20 minutes).
- Meanwhile, add the sauce ingredients to a medium bowl and whisk together until smooth.
- Once the bacon is about ready, drain most of the fat, leaving a couple tablespoons in the pot.
- Add the onion to the pot and cook it for a few minutes, until softened.
- Add the drained beans and the sauce to the pot. Give it a good stir.
- Assuming you're using a Dutch oven, place it in the preheated oven, uncovered, and cook the beans for 45 minutes. If you're not using a Dutch oven, transfer the beans to a large baking dish/pan and cook for 45 minutes.
- Give the beans a taste and season with salt & pepper as needed.
Why you’ll love it
Here I went the route of Boston baked beans in particular because they’re extra satisfying and rich. The molasses gives them that signature sweet quality to balance the savory seasonings and crispy bacon. You’re going to have cravings for this summer favorite!
For these homemade oven baked beans, we’re using canned beans to ensure they’re simple to make along with pantry seasonings like smoked paprika and garlic powder. I love beans but had never really been a baked beans kinda gal; that all changed with this recipe!
What you’ll need
Tomato paste – it imparts a lot of deep and rich flavor for the base of the sauce (not overly tomato-y)
Molasses – it’s the distinctive flavoring for these syrupy (in a good way) New England style beans. I use your standard dark molasses.
Smoked paprika and liquid smoke – classics for the flavor profile we’re going for!
Garlic powder – more savory goodness.
Fun fact
The city of Boston loves their beans so much that it’s nicknamed Beantown. If fact, the major league baseball team in the 1890s was called the Boston Beaneaters. The more you know.
Variations of baked beans in Boston go all the way back to the Pilgrims in the 1600s!
How to make baked beans
Preheat the oven. Cut the bacon up and fry in an oven-safe Dutch oven until crispy. Meanwhile, whisk together the sauce ingredients in a bowl. When the bacon is almost done, drain most of the fat, leaving some behind. Add the onions, and cook until softened.
Stir in the drained beans along with the sauce mixture. Place the Dutch oven into your oven (or transfer to a baking dish if needed), and cook until softened and the sauce thickens to your liking. Season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
My Staub Dutch oven goes from stovetop to the oven no prob. I also recommend these silicone oven mitts.
This can opener hasn’t failed me yet!
If you have any leftover bacon, store it in this airtight bacon container. And this brown sugar bear will keep your sugar soft.
Substitutions and variations
If you’d like a bit of kick, throw in some sliced jalapeños!
I like using a Dutch oven because you can make the entire recipe in there from start to finish. You don’t need a Dutch oven, though. You can always use a baking dish once you’ve reached the point where it’s time to bake the beans.
I don’t recommend using dried beans for this one since it’s more difficult to get the texture right.
What to serve with baked beans
There’s no wrong time for baked beans, but they’re especially good at summer cookouts/BBQs/camping alongside my Grilled Chicken Burgers (or Turkey Burgers), hot dogs or grilled sausages, my tasty Grilled Pork Chops, or even a good steak and Chimichurri or Gremolata.
Serve them up on toast, pair ’em with eggs, etc. for an upgraded breakfast experience.
They’re a versatile side dish with your fave protein, cornbread, a perfect Baked Potato, and Mac and Cheese.
Leftovers and storage
Store leftover baked beans in an airtight container in the fridge for 4-5 days. Let them cool first.
Reheat in a saucepan over a low heat until warmed through. (Or go ahead and eat them cold!)
You could try freezing them for up to 3 months, but keep in mind they may get even softer upon thawing.
Easy Baked Beans with Bacon
baked beans with bacon recipe is saucy, savory-sweet, a little smoky, and absolutely delicious. They're irresistibly soft and creamy and just so comforting!
