Homemade Baked Beans with Bacon
There’s nothing quite like the aroma of baked beans simmering with smoky bacon. This dish is hearty, slightly sweet, and full of flavor. It’s the perfect side dish for barbecues, potlucks, or cozy family dinners. In this guide, we’ll cover everything you need to make the best baked beans from scratch, along with tips, variations, and storage ideas.
Ingredients
- 1 pound dried navy beans (or 4 cups canned beans, drained and rinsed)
- 8 slices thick-cut bacon, chopped
- 1 large onion, finely diced
- 3 cloves garlic, minced
- ½ cup brown sugar
- ½ cup molasses (or substitute maple syrup)
- ½ cup ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 4 cups water or low-sodium chicken broth
- Salt to taste
Step-by-Step Instructions
Step 1: Prepare the Beans
If using dried beans, soak them overnight in cold water. Drain and rinse before cooking. If using canned beans, simply rinse them and set aside.
Step 2: Cook the Bacon and Aromatics
In a large Dutch oven, cook the chopped bacon until crisp. Remove and set aside, leaving the drippings in the pot. Add diced onions and sauté until softened, then stir in garlic.
Step 3: Make the Sauce
Stir in brown sugar, molasses, ketchup, Dijon mustard, vinegar, smoked paprika, and pepper. Cook until bubbling and fragrant.
Step 4: Combine and Simmer
Add beans, bacon, and broth or water. Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours (for dried beans) or 1 hour (for canned beans), stirring occasionally.
Step 5: Bake (Optional for Extra Flavor)
For authentic baked beans, transfer the pot to a 300°F (150°C) oven and bake uncovered for 1–2 hours, until the sauce thickens.
Variations
- Sweet & Smoky: Add a splash of maple syrup and extra smoked paprika.
- Spicy Kick: Stir in cayenne pepper or diced jalapeños.
- Vegetarian: Skip the bacon and use olive oil, adding smoked paprika or liquid smoke for flavor.
- BBQ Style: Replace ketchup with barbecue sauce for a bold, tangy twist.
Nutritional Information (per 1 cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 12g |
| Fat | 9g |
| Carbohydrates | 37g |
| Fiber | 8g |
| Sugar | 15g |
| Sodium | 540mg |
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce if needed.
Pro Tips
- Use thick-cut bacon for maximum smoky flavor.
- Always taste before adding salt — bacon and broth can already be salty.
- Baking in the oven gives the beans a richer, caramelized depth.
- Make a day ahead — baked beans taste even better the next day!
Frequently Asked Questions
Q: Can I use canned baked beans and just add bacon?
A: Yes, but making them from scratch gives better texture and flavor.
Q: What beans are best for baked beans?
A: Navy beans are traditional, but great northern or pinto beans also work.
Q: Can I cook this in a slow cooker?
A: Absolutely! Cook on low for 6–8 hours or high for 3–4 hours.
Q: Do baked beans taste better the next day?
A: Yes! The flavors deepen overnight, making leftovers even tastier.
