Baked Beans

Why You’ll Love This Recipe

I love this recipe because it’s so versatile and satisfying. The combination of brown sugar, mustard, and smoky bacon (if I include it) creates an irresistible depth of flavor. It’s easy to throw together, and it can bake quietly in the background while I prep the rest of the meal. Whether I’m feeding a crowd or meal prepping for the week, this dish never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned navy beans or great northern beans (drained and rinsed)

• Onion (diced)

• Garlic (minced)

• Tomato ketchup

• Brown sugar

• Molasses

• Yellow mustard or Dijon mustard

• Apple cider vinegar

• Worcestershire sauce

• Salt and pepper

• Optional: chopped bacon or smoked sausage for added richness

directions

1. I start by preheating the oven to 350°F and lightly greasing a baking dish.

2. In a skillet over medium heat, I sauté the diced onion and garlic until softened. If I’m using bacon, I cook it in the same skillet until crispy, then remove it and reserve some drippings.

3. In a large bowl, I mix the ketchup, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, salt, and pepper.

4. I stir in the beans, sautéed onions and garlic, and bacon (if using), then pour the mixture into the prepared baking dish.

5. I cover the dish with foil and bake for about 45 minutes. For a thicker, more caramelized top, I remove the foil during the last 15 minutes.

6. I let it cool slightly before serving. The flavors deepen as it rests.

Servings and timing

This recipe serves about 6. It takes 10–15 minutes to prep and about 45–50 minutes to bake.

Variations

Sometimes I use a combination of beans, like pinto or kidney beans, for a different texture. For extra heat, I add chopped jalapeños or a pinch of cayenne. When I want to go meatless, I skip the bacon and use smoked paprika to keep that smoky depth. I also like adding a splash of hot sauce or barbecue sauce for a bolder twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the beans in a saucepan over medium heat or microwave them in short intervals, stirring in between. They also freeze well—I portion them into containers and thaw overnight before reheating.

FAQs

Can I make baked beans from scratch with dried beans?

Yes, I soak and cook dried beans ahead of time until tender, then follow the recipe as usual. It takes more time but gives me more control over texture.

Can I make this recipe vegetarian?

Absolutely. I just skip the bacon and use a little smoked paprika or liquid smoke to keep the flavor rich and savory.

What’s the best type of bean to use?

Navy beans are classic, but I’ve also used great northern and cannellini beans with great results. I like them soft but not mushy.

Can I make this in a slow cooker?

Yes, I combine everything and cook on low for 4–5 hours. I leave the lid off during the last hour if I want a thicker sauce.

Are baked beans sweet or savory?

They’re both. I love the balance of sweetness from the brown sugar and molasses with the tanginess of mustard and vinegar.

Conclusion

Baked Beans are a timeless dish that brings comfort and flavor to any table. They’re easy to prepare, full of satisfying depth, and adaptable to any occasion. Whether I’m serving them at a cookout, with a roast dinner, or just on toast, they always bring warmth and heartiness to the plate.