No picnic or potluck is complete without a delicious pot of savory-sweet baked beans!
This version is easy to make, requires only a few simple ingredients, and everyone loves them.
Why We Love Baked Beans
This is the last baked bean recipe you’ll ever need! I always hope for leftovers to have beans on toast for lunch (does anyone else love beans on toast?).
- These are sweet, saucy, and delicious.
- Since they taste even better the next day, they’re perfect to make ahead!
- Using canned beans is a timesaver while adding a few extras makes them taste homemade.
- These beans freeze well so make extras to enjoy throughout the summer.
- This side dish is budget-friendly.
Ingredients in Baked Beans
Bacon: Crispy bacon adds both salt and a nice smoky flavor to the dish. In a pinch, you can use real bacon bits.
Canned Beans: Starting with canned beans saves time and adds flavor as they are already softened. Do not drain the sauce from the beans; it will be enhanced in the recipe.
Red Onion: Red onion adds a savory and slightly sweet flavor to the baked beans.
Brown Sugar & Molasses: These sweetened the beans and add a caramel flavor.
Ketchup & Cider Vinegar: Adds tang flavor to balance the sweetness of the brown sugar and molasses.
Flavorful Additions: Green bell pepper, Worcestershire sauce, and dry mustard add flavor.
How to Make Baked Beans
This is an easy recipe that requires just a little time for the beans to cook in the oven.
- Cook bacon: Cook bacon in a pan and set aside.
- Soften onion: Soften the onion and pepper over medium heat in the bacon grease.
- Combine ingredients: Combine all of the ingredients together.
- Cook: Bake the mixture, simmer in a large pot, or cook in a slow cooker as directed in the recipe below.
Storing Leftover Beans
Keep leftover baked beans covered in the refrigerator for up to 4 days. Reheat on the stove or microwave (or enjoy them cold).
Place cooled baked beans in zippered bags and keep them in the freezer for up to 6 months.
Did you make these Baked Beans? Leave a rating and a comment below!
The Best Baked Beans
- 1 pound bacon cooked crispy and diced
- 1 red onion finely diced
- ½ cup green bell pepper finely diced
- ⅓ cup brown sugar*
- ½ cup ketchup
- ¼ cup molasses
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons dry mustard powder
- 56 ounces baked beans or pork and beans, two 28 oz cans
- 2 tablespoons green onions sliced
- 2 tablespoons bacon chopped (reserved from cooked bacon)
- Preheat oven to 350°F, set the rack to the lower-middle position.
- In a skillet over medium-high heat, cook 1 lb of bacon until crispy. Drain on a paper towel and chop, reserving 2 tbsp for garnish.
- In the same skillet, sauté the red onion and green bell pepper until softened.
- In a large bowl, whisk together the brown sugar, ketchup, molasses, cider vinegar, Worcestershire sauce, and dry mustard to make the sauce.
- Stir in the beans, and sautéed onions and green peppers.
- Pour the mixture into a 3qt baking dish and bake uncovered for 2 hours. Stir in the chopped bacon. Continue baking for 1 hour more or until the sauce has cooked down to the desired consistency.
- Let the beans stand for 5 minutes to thicken the sauce. Garnish with reserved bacon and green onions. Serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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