Description
This classic baked beans recipe combines crispy bacon, sautéed vegetables, and a medley of beans simmered in a rich, sweet, and tangy sauce. Perfect as a comforting side dish or a protein-packed main, these baked beans are baked to perfection for a thick and flavorful finish.
Ingredients
Scale
Meat and Vegetables
- 10 slices bacon, chopped
- 1 yellow onion, medium, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
Beans
- 15 oz can kidney beans, drained
- 15 oz can navy beans, drained
- 15 oz can pinto beans, drained
- 15 oz can baked beans, undrained
Sauces and Seasonings
- 2/3 cup ketchup
- 2/3 cup light brown sugar, packed
- 8 oz tomato sauce
- 1/4 cup molasses
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon yellow mustard
- 1 teaspoon hot sauce, or more to taste
- 1/2 teaspoon liquid smoke (optional)
- 1/2 teaspoon freshly ground black pepper, or more to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the beans.
- Cook Bacon: Add the chopped bacon to a large pot and cook over medium heat, stirring frequently until the bacon becomes crisp. Remove the cooked bacon to a paper-towel lined plate, leaving some bacon grease in the pot.
- Sauté Vegetables: Add the finely chopped onion to the pot and sauté for about 4 minutes until softened. Then add the chopped red bell pepper and minced garlic and cook for an additional 2 minutes until fragrant.
- Add Beans and Sauce Ingredients: Stir in the drained kidney, navy, and pinto beans, along with the undrained canned baked beans. Add ketchup, light brown sugar, tomato sauce, molasses, Worcestershire sauce, yellow mustard, hot sauce, liquid smoke (if using), black pepper, and the cooked bacon. Mix thoroughly to combine all ingredients. Taste and adjust seasoning if necessary.
- Bake: Transfer the mixture into a 9×13 inch baking pan and cover with foil. Bake for 1 to 2 hours depending on how thick you want the beans. For thicker beans, bake longer. Remove the foil and bake uncovered for an additional 10 minutes to slightly caramelize the top. Let the baked beans cool for at least 15 minutes before serving.
Notes
- Store leftover baked beans in the refrigerator for up to 1 week.
- For make-ahead convenience, prepare everything up to the baking step, cover, and refrigerate for 3-4 days. Let sit at room temperature for 30 minutes before baking as directed.
- Freeze baked beans in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator before baking.
- For saucier beans, bake for the recommended 1 hour. For thicker beans, bake for an additional 30 minutes to 1 hour longer.
- If you prefer less sweetness, reduce the brown sugar to 1/3 cup.
- Slow Cooker Variation: After cooking bacon and sautéing onion, add all ingredients to a slow cooker. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Keywords: baked beans, bacon baked beans, sweet baked beans, bean casserole, barbecue side dish