Our homemade Baked Beans recipe is the ultimate BBQ side dish, with smoky sweet flavor and some crispy bacon. It takes 15 minutes to prep from scratch and blows any canned version out of the water.
The Baked Beans That Steal the Show!
Baked beans are one of those recipes that I genuinely look forward to making every summer, and they really do taste better from scratch. I've brought these to so many BBQs and potlucks over the years, and without fail someone always asks for the recipe.
Also Baked Beans are a great side dish to make ahead of time (up to 3-4 days ahead, even! Refer to my recipe notes within the recipe card)!
My favorite way to serve baked beans is with ribs, grilled chicken, or the best smash burgers!
Try more of my side dishes, like Broccoli Apple Salad, Tomato Cucumber Salad, Orzo Salad, Italian Pasta Salad, Baked Mac and Cheese, Macaroni Salad, Watermelon Salad, and Frog Eye Salad!
How to make Baked Beans From Scratch:
Cook Bacon: In a pan, cook bacon over medium heat, stirring often until it's crispy. Transfer to a plate lined with a paper towel.
Sauté Veggies: Drain some of the bacon grease then sauté onion in the same pot with a little bacon grease for about 4 minutes. Add bell pepper and garlic then cook for 2 more minutes.
Combine: Add remaining ingredients and the bacon back to the pot and stir everything together. Taste and add additional salt and pepper, if needed.
Bake: Pour into a 9×13 baking pan and cover with foil. Bake at 375°F for 1-2 hours, depending on how thick you like them. Remove foil and bake for an extra 10 minutes. Remove from oven and let rest for at least 15 minutes before serving.
Serve: I love to serve these with Steak or Chicken Kabobs, Smash Burgers, Pulled Pork Sandwiches, Slow Cooker Ribs, or Black Bean Burgers!
Baked Beans
Equipment
Ingredients
- 10 slices bacon , chopped
- 1 yellow onion , medium, finely chopped
- 1 red bell pepper , finely chopped
- 2 cloves garlic , minced
- 15 oz can kidney beans , drained
- 15 oz can navy beans , drained
- 15 oz can pinto beans , drained
- 15 oz can baked beans Undrained
- 2/3 cup ketchup
- 2/3 cup light brown sugar , packed
- 8 oz tomato sauce
- 1/4 cup molasses
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon yellow mustard
- 1 teaspoon hot sauce , or more, to taste
- ½ teaspoon liquid smoke , optional for smoky flavor
- 1/2 teaspoon freshly ground black pepper , or more, to taste
Instructions
- Preheat oven to 375 degrees.
- Cook Bacon: Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a paper-towel lined plate. Remove only some of the excess grease.10 slices bacon
- Sauté veggies: Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes.1 yellow onion, 1 red bell pepper, 2 cloves garlic
- Add remaining ingredients and bacon and to stir to combine. Taste and add additional salt and pepper, if needed.15 oz can kidney beans, 15 oz can navy beans, 15 oz can pinto beans, 15 oz can baked beans, 2/3 cup ketchup, 2/3 cup light brown sugar, 8 oz tomato sauce, ¼ cup molasses, 1 Tablespoon Worcestershire sauce, 1 Tablespoon yellow mustard, 1 teaspoon hot sauce, ½ teaspoon liquid smoke, ½ teaspoon freshly ground black pepper
- Bake: Pour mixture into a 9×13 baking pan and bake, covered with foil, for 1 to 2 hours, depending on desired thickness. Uncover and bake an additional 10 minutes. Allow to cool for at least 15 minutes before serving.
Video
Notes
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- Saucy vs Thick: For saucy beans, cook for recommended 1 hour. Bake for 30 minutes to an hour longer for a thicker consistency.
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- Sweetness: These beans are on the sweeter side, so feel free to cut the brown sugar down to ⅓ cup, if desired.
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- Slow Cooker Baked Beans: Cook bacon then sauté onion in a skillet on the stove. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.
Nutrition
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I originally shared this recipe May 2022. Updated May 2024 and May 2026.
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