Baked Beans Recipe that technically won best side dish, even if I was disqualified for helping. Loaded with bacon, spices, and the perfect touch of sweetness.
Author’s Notes
The Best Side Dish That Didn’t Count
Every year, the men in our neighborhood (and a few nearby ones) host a big BBQ cook-off. They sign up for meats, sides, and desserts, then gather to taste everything and vote for their favorites. The winners get bragging rights…and a bronzed pig trophy that gets passed from house to house.
Last year, this baked beans recipe technically won best side until they were disqualified because I made them for my husband. No girls allowed in the competition, ha!
So here they are: my winning-but-not-really-winning baked beans. Even if we don’t have the bronzed pig to prove it. 🙂
Homemade is Always Best!
Why make this baked beans recipe? You can…
- Customize the flavor: Make it sweeter, spicier, or smokier based on what you like.
- Use your favorite beans: Mix and match different types of beans.
- Add your choice of meat: Use more bacon or try ham, sausage, or smoked turkey.
- Control what goes in: Avoid the extra sugar, salt, and preservatives often found in canned beans.
Baked Beans Recipe Tips
- Use good ingredients: Fresh bacon, onion, garlic, and good ketchup for the best flavor.
- Don’t skip spices: Mustard, paprika, salt, and pepper are a must.
- Simmer low and slow: Gives the beans time to soak up flavor and get super tender.
- Adjust texture: Add broth if too thick or simmer longer if too thin.
- Taste and tweak: Adjust sweetness or spice to your liking.
Quick Tip
Baked beans got their name from being baked, but we like them best slow-simmered on the stovetop. Want to bake them instead? Pour into a greased 9×13-inch dish and bake at 325°F for 55–65 minutes.
What to Serve With Baked Beans Recipe
- Grilled meats: Pair with burgers, hot dogs, grilled chicken, steak, or ribs.
- Sandwiches: Serve with Crockpot BBQ Pulled Pork or BBQ chicken sandwiches.
- Biscuits or Cornbread: Perfect for soaking up the sauce.
- Other sides: Try it with creamy fruit salad, grilled corn, cowboy caviar, or macaroni salad.
Featured Comment
Wonderful recipe-I give it a 10!
– Mary
More BBQ Side Dish Favorites:
Salads
Macaroni Coleslaw Salad
Dinner
Teriyaki Chicken Salad
Side Dishes
Coleslaw
Salads
Potato Salad Recipe
Baked Beans
Equipment
Ingredients
- 2 teaspoons olive oil
- 6 slices bacon diced (5.5 ounces)
- 1 cup finely diced yellow onion 1 small
- 1/3 cup tomato paste
- 1 tablespoon minced garlic 3 cloves
- 2 teaspoons ground mustard
- 2 teaspoons paprika
- Salt and pepper
- 2 (15.5-ounce) cans navy beans drained & rinsed, (see note 1 if using homemade)
- 1 (15.5-ounce) can pinto beans drained and rinsed
- 3/4 cup ketchup I recommend Heinz
- 1/3 cup light brown sugar lightly packed
- 2 tablespoons apple cider vinegar
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons lemon juice
- 1-1/4 cups chicken broth or vegetable broth
Instructions
- Heat oil in a large cast-iron or heavy pot over medium-high heat. Add diced bacon and cook until nearly crisp. Add onion and sauté until bacon is fully crisp and onions are golden, about 3–5 minutes.
- Stir in tomato paste, garlic, ground mustard, paprika, and 3/4 teaspoon each of salt and pepper. Cook, stirring constantly, until fragrant, 2–4 minutes. Add navy beans, pinto beans, ketchup, brown sugar, vinegar, Worcestershire sauce, lemon juice, and broth. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring every 10–15 minutes to prevent sticking. Replace the lid after each stir. If the sauce is too thick, remove the lid or slightly increase the heat. If bubbling too much, reduce heat or add a splash of broth.
- After 1 hour, once the sauce has thickened and the beans are tender, remove from heat. Taste and adjust seasoning if needed. Serve warm and enjoy.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Leftovers & Storage
- Store any leftovers from this baked beans recipe in the fridge up to 4 days. Reheat on the stove, in the oven, or microwave. Stir often and add a splash of water or broth if too thick.
- To freeze, cool completely and store in an airtight container or freezer bag for up to 3 months. Thaw in the fridge, then reheat.
Baked Beans Recipe FAQs
Navy beans are classic for baked beans thanks to their mild flavor and firm texture. Boston-style baked beans use them with a sweet, savory sauce. My recipe mixes navy and pinto beans for extra flavor.
Yes. Great Northern or kidney beans will work.
Add protein: Mix in cooked ground beef, sausage, diced ham, or chopped chicken.
Add vegetables: Add sautéed or roasted veggies, onions, or squash.
Top with an egg: Serve over toast with a fried, poached, or scrambled egg.
Serve with a salad: Pair with a simple green salad for a balanced meal.
Serve over rice: Spoon over cooked rice or quinoa for a filling dish.
Absolutely. The flavor gets even better the next day.
Yes. Skip the bacon and use vegetable broth. Add a dash of smoked paprika or liquid smoke to mimic the flavor.
Wonderful recipe-I give it a 10!
Yay! Thanks so much Mary!
This recipe takes baked beans to a whole new level! As chelsea’s brother in law I have made them several times and will never have baked beans another way!
So happy to hear this! Thanks Adam!