Baked Beans

Print Recipe

5 from 2 votes

These Baked Beans, loaded with spices, bacon, and onion, are the perfect side at any BBQ or cookout!

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Side Dish

Cuisine: American

Keyword: baked beans, baked beans recipe

Servings: servings (as a side)

Author: Chelsea Lords

Cost: $6.50

Equipment

Large cast-iron pot

Ingredients

2 teaspoons olive oil
6 slices bacon diced (5.5 ounces)
1 cup finely diced yellow onion 1 small
1/3 cup tomato paste
1 tablespoon minced garlic 3 cloves
2 teaspoons ground mustard
2 teaspoons paprika
Salt and pepper
2 (15.5-ounce) cans navy beans drained & rinsed, (see note 1 if using homemade)
1 (15.5-ounce) can pinto beans drained and rinsed
3/4 cup ketchup I recommend Heinz
1/3 cup light brown sugar lightly packed
2 tablespoons apple cider vinegar
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons lemon juice
1-1/4 cups chicken broth or vegetable broth

US - Metric

Instructions

Heat oil in a large cast-iron or heavy pot over medium-high heat. Add diced bacon and cook until nearly crisp. Add onion and sauté until bacon is fully crisp and onions are golden, about 3–5 minutes.
Stir in tomato paste, garlic, ground mustard, paprika, and 3/4 teaspoon each of salt and pepper. Cook, stirring constantly, until fragrant, 2–4 minutes. Add navy beans, pinto beans, ketchup, brown sugar, vinegar, Worcestershire sauce, lemon juice, and broth. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring every 10–15 minutes to prevent sticking. Replace the lid after each stir. If the sauce is too thick, remove the lid or slightly increase the heat. If bubbling too much, reduce heat or add a splash of broth.
After 1 hour, once the sauce has thickened and the beans are tender, remove from heat. Taste and adjust seasoning if needed. Serve warm and enjoy.

Video

Notes

Note 1: You can use homemade beans instead of canned. One 15.5-ounce can = about 2 cups cooked beans.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let beans cool completely, then transfer to a freezer-safe container or bag. Remove as much air as possible before sealing. Freeze for up to 3 months.

Nutrition