These Easy Bacon Baked Beans are the perfect blend of sweet, savory and smoky! Topped with bacon, they’re always a hit, and are SO easy to make!
Thisย Baked Beans recipe is one of those recipes we have with so many of our family dinners and for potlucks and bbq’s.ย We also love easy summer recipes like my Classic Pasta Salad andย Smoked Chicken Wings.ย This is one of myย Side Dishesย recipes I know youโll want to keep on hand!
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BAKED BEANS RECIPE
Baked beans are such classic summer cookout/bbq food… and really easy to make yourself! ย Don’t reach for a can of pre-seasoned and full of preservatives beans… whip up theseย easy and lip-smackingly delicious brown sugar and bacon baked beans instead! ย Your mouth will thank you.
Baked beans are such a classic dish, and I love how many varieties there are! ย Depending on your tastes and where you live, your beans might be more savory, more sweet, or more smoky.
These beans are a great combination of the 3! ย You get the savory flavor from the sautรฉed onions and peppers, sweetness from the brown sugar, and the smokiness from the molasses and of course, the bacon ๐
I also like to season my bacon with a sprinkle of black pepper, smoked paprika, chili powder, dried rosemary and brown sugar. ย That’s my signature bacon seasoning, it’s SO addicting!
HOW TO MAKE BAKED BEANS
Making these baked beans is a cinch… in about 10 minutes they’re ready to pop in the oven and then you don’t have to mess with them for at least 2 hours.
- Cook bacon halfway through in whichever method you prefer.ย See my method for baking bacon below in the additional cooking tips section.ย Once bacon has cooled enough to handle, roughly chop into bite-sized pieces.
- Preheat oven to 325ยฐF and set oven rack to lower-middle position.
- Cook onion and pepper.ย I like to use bacon grease to saute these in if I have it, but butter will work just as well.ย Just saute until softened, about 4-5 minutes.
- Add beans, ketchup, molasses, brown sugar, cider vinegar, and dry mustard.ย Stir to combine well and let cook a minute or two to make sure it’s all meshed together.
- Transfer bean mixture to a greased 3 quart baking dish or pot.ย Top evenly with partially cooked bacon.
- Bake 2-3 hours, until beans are desired consistency.ย I like my beans thick and brown, so I bake mine closer to 3 hours, but if you like yours more saucy, start checking the beans around 2 hours.
ADDITIONAL COOKING TIPS
Even though they’re pretty straightforward, here are a few extra tips and tricks.
HOW LONG TO COOK BAKED BEANS
How long you cook them depends on how you like your beans… I like mine thick and pretty brown. ย So I cook mine about 2.5 hours, sometimes up to 3. ย If you like yours a little less thick, I’d cook them for 2 hours.
HOW TO BAKE BACON
Baking bacon is my preferred way to cook it, since there’s NO mess, and it’s pretty hands off.
Line a rimmed baking sheet with a double layer of aluminum foil (trust me on this).ย Lay out your bacon so they’re close but not actually touching.
Place baking sheet in a COLD oven, turn the oven on and preheat to 400ยฐF.ย Immediately start a timer for 18-19 minutes.
No need to flip them or anything, just walk away until the timer beeps.ย If you like your bacon a bit crispier, you’ll probably want to bake an additional minute or two.
BUT FOR THIS RECIPE YOU DON’T WANT TO COOK THE BACON ALL THE WAY THROUGH!
- So when I bake my bacon for baked beans, I only bake it about 10-12 minutes.
- My advice is to cook it about 1/2 to 2/3 of the way done. ย That way it will be nice and crispy once the beans are finished!
VARIATIONS OF THIS RECIPE
- VEGETARIAN – to make this dish vegetarian-friendly, don’t use bacon fat, and omit the bacon.ย You’ll also want to use 4 (15.5 oz each) cans of navy or pinto beans that have been drained and rinsed.ย Increase the sauce ingredient amounts by 1/2 to make up for the lack of sauce in the pork and beans.
- SPICY – if you prefer your baked beans to have some kick, use 1 – 2 diced jalapeรฑos instead of the green bell pepper.ย You can also add some cayenne pepper to the sauce, and top with some jalapeno slices!
- EXTRA SMOKY – I don’t know about you, but I LOVE smoky baked beans.ย Try adding 1/2 tsp of liquid smoke to the bean mixture.ย You could also smoke these baked beans in your smoker at 325 for about 2 hours!
- SLOW COOKER – if you’d prefer to cook your beans this way, cook onion and bell pepper in butter as directed in recipe.ย Cook bacon all the way through to desired crispness, then set aside.ย Add all ingredients to slow cooker, stir and cook on LOW for 6-7 hours, or HIGH for 3-4 hours.ย If beans are too thin, remove lid and continue cooking (on HIGH now), until thickened to your liking.ย If your beans are too thick, stir in a little bit of water, as needed.ย Top beans with bacon before serving.
MAKING BAKED BEANS AHEAD OF TIME
You can make these beans a day or so ahead of time.ย I find that when I reheat my beans, they tend to dry out a bit though.
Alternatively, you can also assemble the bean mixture and pre-cook the bacon and store them separately in the refrigerator.ย Then just add to baking dish, top with bacon and bake.ย This will ensure your beans aren’t dry at all.
STORAGE
Leftovers should be refrigerated in an airtight container and consumed within 1 week.
FREEZING
Let baked beans cool completely, then store in a freezer-safe, airtight container for up to 3 months.
Thaw overnight in the refrigerator, then reheat at 350ยฐF for 20 minutes or until hot and bubbly throughout.
SPECIAL EQUIPMENT FOR THIS RECIPE
- 3 quart baking dish – normally I use a glass dish like this one, and I love the included lid!
- Alternate baking dish – if you like the look of the dish in the photo above, this is a very similar product and by the same quality brand.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERSโ COMMENTS FOR TIPS AND REVIEWS.
AND DONโT FORGET, IF YOUโVE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Recipe originally published in 2015 and has been updated in 2020 with additional information.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 10 slices bacon diced
- 1 yellow onion finely diced
- 1/2 green bell pepper finely diced
- 54 oz can pork and beans or 4 (15.5oz each) cans
- 4 Tbsp ketchup
- 1/4 cup molasses
- 2/3 cup brown sugar
- 1/4 cup cider vinegar
- 2 tsp dry mustard
Instructions
- Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel. Once cooled, roughly chop into semi-bite sized pieces.
- Preheat oven to 325 degrees and set rack to the lower-middle rack position.
- In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and saute about 5 minutes, until softened.
- Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so.
- While the mixture is simmering, grease a 13x9 baking dish, or other 3 quart dish or pot.
- Pour beans into the prepared baking dish and lay cooked bacon on top of the beans.
- Bake for 2-3 hours, depending on your desired consistency.
- Let the beans stand for 5 minutes before serving.
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Chef Tips
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Bob says
Good recipe with amazing results. I am not a big fan of baked beans, never have been. This recipe changed that. This is a delicious dish. I made it yesterday for the first time, and have been requested to make it again for a cookout tomorrow.
I used 2 seeded/deveined mammoth jalapeรฑos rather than bell pepper (because I was out of the latter), and cooked the dish for 2 hours. Excellent results!
How good were the beans? My ex-wife said they were the best she had ever eaten! That says it all.
Kitty says
These beans were delicious and super easy to make. I will be making them again. Just perfect ๐๐๐
Martha says
Why do you use cider vinegar in this recipe?
The Chunky Chef says
You need a tangy ingredient to balance out the sweetness. Feel free to use another vinegar if you’d like.
Cookie says
If I made this recipe for baked beans for to do I still bake it just as long?
The Chunky Chef says
Are you asking about a different recipe than the one you commented on? If you’re making this recipe, bake it as directed ๐
Margaret says
Have made this a dozen times. Baked beans is my sonโs favorite food group. He asked for your baked beans for his sweet 16 instead of cake. The liquid smoke measurement is spot on.
Thank You
KB says
Where is the liquid smoke in the recipe?
The Chunky Chef says
It’s not in this recipe, but I do mention in the “Variations of this recipe” section in the post above the recipe how you can add it, how much to add, etc.
Kim says
Absolute best beans ever!
Becky Lee says
I have tried several recipes for baked beans but this one is my all time favorite and the only one I use now. Thank you Chunky Chef!
Steven says
Hello, I want to make this recipe but have little time during the day. Would this be doable in a slow cooker crock pot? Thank you for all of your recipes and the love you put in them. Happy New Year!
The Chunky Chef says
Hi Steven, thank you for your kind words! Happy New Year to you as well. Yes, these can be adapted to the slow cooker, please see the bullet labeled “slow cooker” in the “variations of this recipe” heading within the post above the recipe ๐
Stan B. says
I did make this recipe and served it with turkey dogs for lunch with my sister. It was delicious and just as good as I remembered from years ago which is the last time I had any! Thank you for keeping alive the good old flavors!!!
Annette says
Should the baking dish be covered with foil before it goes into the oven
The Chunky Chef says
No, it’s uncovered so the sauce will reduce down ๐
Ronald R. Fink says
I’m here too tell you, that be a tong tickling bite , this is the one you have been wanting, Try them, you will, be a hit at your home !
Mitzie says
what can you use in place of the molasses?
The Chunky Chef says
Molasses has a very distinct flavor that would be difficult to replicate perfectly, but a quick Google search led me to this article https://food52.com/blog/24815-best-molasses-substitutes Keep in mind, I’ve not tested any of these in this recipe.
Griffin says
I made these and they turned out delicious but I’m wondering what you suggest about the sauce that comes with the beans? I didn’t know so I split the difference (poured some out, kept the rest). I’ll need a larger skillet if you suggest keeping all the sauce. Thanks!
The Chunky Chef says
I’m so glad you enjoyed the recipe! I always keep all the sauce, but as long as you liked your result, I say stick with it ๐
Griffin says
Follow-up question. I’ve made (and enjoyed) this recipe many times since my last question, thanks! I especially enjoy it as leftovers. My only issue is that the fat from the bacon tends to congeal in an unappealing way and it seems like no matter what I try I can’t seem to avoid it. I oven bake thick cut bacon on a rack over a rimmed baking sheet and let it cool down on a paper towel lined plate. Any thoughts about what I might do to avoid this? Thanks!
cindy says
I have made this 3 times for family parties. People cannot get enough of it!! If I bake them ahead of the day I need them, what would you recommend for the temp & time to reheat? I do not want to dry it out. Thank you๐
The Chunky Chef says
So happy to hear you enjoy the recipe! I find that when I make these ahead and reheat my beans, they tend to dry out a bit. What I recommend, and do often myself, is to assemble the bean mixture and pre-cook the bacon and store them separately in the refrigerator. Then just add to baking dish, top with bacon and bake. This will ensure your beans arenโt dry at all. ๐
Arielle says
Iโve made the beans about three different times and I couldโve sworn you had garlic and Worcestershire sauce as ingredients in the past but I donโt see it anymore. Am I imagining things?
The Chunky Chef says
Hmm, I haven’t changed this recipe in years, so maybe you’re thinking of a different recipe?
Christy says
I always gets tons of compliments when I make this recipe!
Ray says
What did I miss here???? The pre-amble literally says: “Donโt reach for a can of pre-seasoned and full of preservatives beansโฆ” and the ingredients list has: “54 oz can pork and beans or 4 (15.5oz each) cans”
The Chunky Chef says
This is the easy and semi-homemade version of baked beans, and pork and beans don’t have all the sugar and extras that seasoned beans do. However, I do have a from scratch bean recipe if you’d like to try that instead. https://www.thechunkychef.com/instant-pot-baked-beans/
Diana says
Love how detailed your recipe was. I am making it tonight
Elizabeth says
This is our favorite baked beans recipe! Every time I tell me husband Iโm making baked beans he makes sure Iโm using this one. This is the first time im making to take to a gathering and there will be a 2/2.5 hour gap between when the beans are done baking and when weโll eat. Would you think if theyโre kept on a warmer setting in the oven, theyโll be ok? Our friend has offered for us to bake there but Iโm just weighing my options. Thanks!
Amanda says
So happy you’ve enjoyed the recipe!! It’s a pretty forgiving recipe, so I think they’d do well on warm in the oven ๐
Mia says
Made for 30 – doubled recepe, GREAT