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Barbecue Baked Beans Recipe

American · Side dish · 90 min total

These smoky, sweet, and tangy baked beans are a classic side dish for any barbecue. Made with canned beans for convenience, they develop deep flavor from bacon, molasses, and a homemade barbecue sauce.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) navy beans or great northern beans, drained and rinsed
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325°F (165°C).
2. In a large oven-safe skillet or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pan.
3. Add onion to the drippings and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in the beans, ketchup, molasses, brown sugar, vinegar, Worcestershire sauce, mustard powder, smoked paprika, pepper, and salt. Add the cooked bacon and stir to combine.
5. Bring the mixture to a simmer, then cover and transfer to the oven. Bake for 45 minutes.
6. Remove the lid and bake for an additional 30 minutes, or until the sauce has thickened and the beans are bubbly.
7. Let stand for 5 minutes before serving.

Tips

• For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil to sauté the onion and garlic.
• These beans can be made ahead and reheated; they taste even better the next day.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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