Baked Beans

I used canned beans to keep this recipe super easy, but then combine them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. You’re going to LOVE them! “I followed the method except for using dried beans.

Thank you Beth.” Michael Homemade Baked Beans from Scratch These easy baked beans are a rich and flavorful mix of tender beans baked low and slow in a tangy, sweet, and savory sauce. My baked beans method is incredibly simple, but I do use a homemade BBQ sauce to make sure the savor is top-notch!

Method Success Tips & Suggestions Navy beans or Great Northern beans are the best beans to use for baked beans (in my opinion). The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy.

Drain the canned beans well, then add them to the skillet and stir to combine with the bacon. Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done.

Notes * Dried beans can also be used, but you must soak and cook them first before using (use about 4.5 cups once cooked). **Store-bought BBQ sauce can often be overly sweet and doesn’t pack much of a flavorful punch. You can try a store-bought sauce in this recipe (about about 2-2½ cups), but note the result will likely be different.

Cook the bacon in a skillet over medium heat until it is brown and crispy. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Combine the elements: Drain 3 15oz. cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

Add the components for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked black pepper. Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 minutes, they’re done.

Storage & Reheating Keep your leftover baked beans in the fridge for up to 3-4 days. You can reheat them in the microwave or in a skillet on the stove, but you might need to add a splash of water or broth if the sauce thickens too much during reheating.