If you want your baked beans with bacon to taste rich, smoky, and perfectly saucy, I’ve got the best homemade recipe for you—and it’s easier than you think! After years of tweaking, I’ve developed a method that balances the deep caramelized flavors with the right amount of sweetness.
I tested this recipe countless times until I nailed the exact portions to create creamy beans and a perfectly sweet sauce.
I grew up thinking baked beans only came from a can. You crack it open, heat it up, and call it a day. Then I tasted truly homemade baked beans—and my whole bean world flipped upside down.
I became determined to recreate that deep, layered flavor at home. After testing batch after batch, I landed on the perfect balance : smoky bacon and smoked paprika for depth, molasses and brown sugar for that rich sweetness, and just enough apple cider vinegar, Dijon, and Worcestershire to keep things bright.
Onion, garlic, and bell pepper build a savory base, while a splash of stock helps everything simmer into a thick, glossy, syrupy sauce that clings to every single bean. Once you taste them this way, there’s just no going back.
How to make baked beans with bacon
Molasses baked beans with bacon and brown sugar add so many layers of flavor. All you have to do is prep the dish, pop it in the oven, and let the baking time do the work for you. This is how it’s done:
Cooking the bacon first removes much of the fat, so you don’t have greasy beans
Cooking the tomato paste caramelizes it and makes it sweeter.
- Crisp the bacon. Why ⇢ I use both chopped bacon and whole strips. The chopped bacon adds flavor to the entire dish, while the whole strips add a fun topping. By cooking both first, you remove the fat, so your beans aren’t greasy.
- Sauté aromatics: After sauteing the onion and pepper, I add tomato paste and cook it for a few minutes. Why ⇢ Cooking the tomato paste caramelizes it, adding extra sweetness and depth of flavor.
Sauté the spices for a minute to bring out their flavor. Also, be sure to scrape the flavorful fond from the bottom of the pot.
Removing the lid after a long oven cook thickens the beans and intensifies their flavor.
- Spices: I add the spices and let them cook for a minute, then add the chicken stock and scrape the bottom of the pot. Why ⇢ The spices need to ‘bloom’ for the best flavor. And scraping the bottom of the pot after you add liquid helps to remove the flavorful ‘fond,’ the dark coating that you see on the bottom of the pot.
- Bake: This is where the magic happens. Add the cooked bacon strips, cover the pot, and cook for 40 minutes, then remove the lid for the last 15 minutes. Why ⇢ Cooking the beans for a long time intensifies the flavor. We remove the lid at the end to help thicken the beans and give them a gorgeous dark color.
What to serve with baked beans with bacon
These baked beans with bacon are a staple side dish for any Southern-inspired feast. I love serving them up for summer holidays – like Labor Day or Canada Day. They’d be perfect for Memorial Day, too. They pair perfectly with bbq classics like grilled ribs or grilled chicken . Round out the spread with some broccoli coleslaw , grilled corn – and some cornbread !
My favorite way to use up leftovers is to serve them on top of hot dogs for an easy, crowd-pleasing dinner. Like these chili dogs , but with baked beans instead!
Storing and reheating
Store: Once cooled, transfer the beans to a container and refrigerate for up to 5 days.
Freeze: These baked beans freeze wonderfully! Freeze them in serving-sized portions for a quick, easy side dish. They’ll keep for 6 months stored in a freezer-proof bag.
Reheat: You can reheat these either in the microwave or on the stovetop. If they thicken a little too much, add a splash of water.
Baked Beans Recipe
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Ingredients
- ▢ 4 slices bacon (chopped)
- ▢ 3 slices bacon (optional – for the top)
- ▢ 1 medium onion (finely minced)
- ▢ 1 medium bell pepper (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 3 tablespoons tomato paste
- ▢ 1 tablespoon EACH: smoked paprika and chili powder
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 2 cup chicken stock
- ▢ 3 15 ounce cans of navy beans (drained and rinsed)
- ▢ ¾ cup ketchup
- ▢ ½ cup brown sugar
- ▢ ¼ cup molasses
- ▢ 2 tablespoons apple cider vinegar
- ▢ 1 tablespoon EACH: Worchestershire sauce and dijon mustard
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Heat a large, ovenproof pot (see notes) over medium heat. Add the chopped bacon and, if using, the whole bacon strips. Cook the whole bacon strips until the fat has rendered and they’re starting to turn golden then remove them from the pan. Continue cooking the chopped bacon until it’s almost crispy. Remove all but about two tablespoons of the bacon fat. 4 slices bacon, 3 slices bacon
- Add the onion and bell pepper and cook until they’re tender, about 5 minutes. Add the garlic and cook for 30 seconds. Push everything to the side of the pot and add the tomato paste. Spread it around and cook for about 2-3 minutes, until it is fragrant and starts to darken. 1 medium onion, 1 medium bell pepper, 4 cloves garlic, 3 tablespoons tomato paste
- Stir in the paprika, chili powder, salt, and pepper. Then, add the chicken stock and scrape the bottom of the pot to remove any stuck-on bits. Stir in the beans, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, dijon mustard, and crispy bacon. 1 tablespoon EACH: smoked paprika and chili powder, 1 teaspoon EACH: salt and pepper, 2 cup chicken stock, ¾ cup ketchup, ½ cup brown sugar, ¼ cup molasses, 1 tablespoon EACH: Worchestershire sauce and dijon mustard, 2 tablespoons apple cider vinegar
- Bring the pot to a boil, and then remove it from the heat. Stir the beans and then place the partly cooked bacon strips on top. Cover the pan and bake the beans for 40 minutes. Remove the cover and continue baking until the beans are hot, bubbling, and the sauce turns syrupy. Let the beans cool for 10-15 minutes before serving. 3 15 ounce cans of navy beans
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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I love making these baked beans for meal prep, as they last for many days in the fridge and reheat quickly and easily.
If you’re having a BBQ or attending a potluck, bring these baked beans. They’re guaranteed to be a hit!
A few more hearty sides to try
Apple Pie Baked Beans
Dinner Party Worthy Garlic Bread
Grilled Potato Salad with Scallion Pesto
Cheesy White Bean Tomato Bake
Baked Beans Recipe
Ingredients
- 4 slices bacon , chopped
- 3 slices bacon , optional - for the top
- 1 medium onion , finely minced
- 1 medium bell pepper , minced
- 4 cloves garlic , minced
- 3 tablespoons tomato paste
- 1 tablespoon EACH: smoked paprika and chili powder
- 1 teaspoon EACH: salt and pepper
- 2 cup chicken stock
- 3 15 ounce cans of navy beans , drained and rinsed
- ¾ cup ketchup
- ½ cup brown sugar
- ¼ cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon EACH: Worchestershire sauce and dijon mustard
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Heat a large, ovenproof pot (see notes) over medium heat. Add the chopped bacon and, if using, the whole bacon strips. Cook the whole bacon strips until the fat has rendered and they’re starting to turn golden then remove them from the pan. Continue cooking the chopped bacon until it’s almost crispy. Remove all but about two tablespoons of the bacon fat. 4 slices bacon, 3 slices bacon
- Add the onion and bell pepper and cook until they’re tender, about 5 minutes. Add the garlic and cook for 30 seconds. Push everything to the side of the pot and add the tomato paste. Spread it around and cook for about 2-3 minutes, until it is fragrant and starts to darken. 1 medium onion, 1 medium bell pepper, 4 cloves garlic, 3 tablespoons tomato paste
- Stir in the paprika, chili powder, salt, and pepper. Then, add the chicken stock and scrape the bottom of the pot to remove any stuck-on bits. Stir in the beans, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, dijon mustard, and crispy bacon. 1 tablespoon EACH: smoked paprika and chili powder, 1 teaspoon EACH: salt and pepper, 2 cup chicken stock, ¾ cup ketchup, ½ cup brown sugar, ¼ cup molasses, 1 tablespoon EACH: Worchestershire sauce and dijon mustard, 2 tablespoons apple cider vinegar
- Bring the pot to a boil, and then remove it from the heat. Stir the beans and then place the partly cooked bacon strips on top. Cover the pan and bake the beans for 40 minutes. Remove the cover and continue baking until the beans are hot, bubbling, and the sauce turns syrupy. Let the beans cool for 10-15 minutes before serving. 3 15 ounce cans of navy beans
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
