Description
This Easy Baked Beans with Bacon recipe delivers a hearty and flavorful side dish perfect for gatherings or comforting meals. Tender navy and red kidney beans are slow baked with crispy bacon, smoky spices, molasses, and a rich tomato sauce, creating a delicious balance of sweet, smoky, and savory flavors.
Ingredients
Scale
Meat and Vegetables
- 1 pound bacon (cut into small pieces)
- 1/2 medium onion (chopped)
Beans
- 2 (15 fluid ounce) cans navy beans (drained)
- 2 (15 fluid ounce) cans red kidney beans (drained)
Sauce and Seasonings
- 1/4 cup molasses
- 1/4 cup brown sugar (packed)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 (5.5 ounce) can tomato paste
- 1 cup water
- Pepper (to taste)
- Salt (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the middle.
- Cook Bacon: Cut the bacon into small pieces and add them to a large, oven-safe pot such as a Dutch oven. Fry over medium-high heat until crispy, about 20 minutes, stirring occasionally.
- Prepare Sauce: While bacon cooks, combine molasses, brown sugar, Dijon mustard, liquid smoke, Worcestershire sauce, cider vinegar, smoked paprika, garlic powder, tomato paste, and water in a medium bowl. Whisk together until smooth.
- Drain Bacon Fat: Once bacon is crispy, drain most of the fat from the pot, leaving a small amount to add flavor.
- Sauté Onion: Add the chopped onion to the pot and cook for a few minutes until softened and translucent.
- Add Beans and Sauce: Stir in the drained navy and kidney beans along with the prepared sauce. Mix thoroughly to coat all the beans.
- Bake Beans: Place the Dutch oven uncovered into the preheated oven or transfer everything to a large baking dish if needed. Bake for 45 minutes, allowing flavors to meld and sauce to thicken.
- Season and Serve: Remove from oven, taste and adjust seasoning with salt and pepper as desired. Serve warm as a hearty side or main dish.
Notes
- Use a Dutch oven for easy stovetop to oven cooking. If unavailable, use a skillet for bacon and onion, then transfer to a baking dish.
- Adjust sweetness by varying molasses and brown sugar amounts.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes.
- This dish can be made ahead and reheated; flavors deepen overnight.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
