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A dish filled with classic baked beans in a rich tomato-based sauce, garnished with chopped herbs. Slices of bread are visible in the background.

Baked Beans

Mandy Applegate
Homemade Baked Beans are my go-to cookout side because nothing from a can comes close to what happens when you build that sauce from scratch. Tender navy beans slow-baked in a thick, glossy molasses and brown sugar sauce with crispy bacon, smoked paprika, and apple cider vinegar. Everything caramelizes together into something deeply rich and smoky with those sticky edges everyone fights over. I make them for every Fourth of July, Memorial Day, and backyard BBQ because they pair with everything on the grill and get better the next day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 260 kcal

Ingredients
 
 

  • 2 cups canned navy beans rinsed and drained
  • 6 slices bacon chopped
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons brown sugar
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt and pepper

Instructions
 

  • Preheat oven to 325°F (160°C). Lightly grease a baking dish.
  • Cook bacon in a skillet over medium heat until crispy. Drain excess fat.
    6 slices bacon
  • Add onion and cook until soft. Stir in garlic and cook for 1 minute.
    1 cup onion, 2 cloves garlic
  • Add brown sugar, ketchup, molasses, mustard, vinegar, and paprika. Stir until smooth.
    2 cups canned navy beans, 2 tablespoons brown sugar, ½ cup ketchup, 2 tablespoons molasses, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 tablespoon yellow mustard
  • Gently stir in the beans. Season with salt and pepper.
    Salt and pepper
  • Transfer to the baking dish and spread evenly.
  • Bake uncovered for 45–60 minutes, stirring once halfway through.

Notes

Here are my favorite tips I've picked up from making these baked beans over and over.
  • Render the bacon well: Cook it until it's truly crispy, since it'll soften slightly during the long bake, and you want it to hold its texture in the final dish.
  • Sauté the onions until translucent. Don't rush them; properly softening them builds a sweet, savory base that carries the whole sauce.
  • Whisk the sauce until glossy: Stir the sugar, ketchup, molasses, mustard, vinegar, and paprika together in the warm skillet so the brown sugar dissolves fully and the sauce comes together smoothly.
  • Fold the beans gently: Stir the navy beans in carefully so they stay whole and creamy, rather than breaking down into mush.
  • Stir halfway through baking: Give the beans a good stir at the 30-minute mark so the top layer doesn't dry out and the sauce stays evenly distributed.
  • Flash-freeze for portion control: Spoon cooled leftover beans into a muffin tin and freeze until solid, then pop them into a freezer bag so you can grab single servings whenever you want.

Nutrition

Calories: 260kcalCarbohydrates: 36gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 15mgSodium: 751mgPotassium: 510mgFiber: 5gSugar: 15gVitamin A: 277IUVitamin C: 4mgCalcium: 73mgIron: 2mg
Keyword Baked Beans
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