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This easy baked beans with bacon recipe is saucy, savory-sweet, a little smoky, and absolutely delicious. They’re irresistibly soft and creamy and just so comforting!
Try my Easy Black Bean Soup or Mediterranean White Bean Salad next.
Why you’ll love it
Here I went the route of Boston baked beans in particular because they’re extra satisfying and rich. The molasses gives them that signature sweet quality to balance the savory seasonings and crispy bacon. You’re going to have cravings for this summer favorite!
For these homemade oven baked beans, we’re using canned beans to ensure they’re simple to make along with pantry seasonings like smoked paprika and garlic powder. I love beans but had never really been a baked beans kinda gal; that all changed with this recipe!
What you’ll need
- Bacon – crispy, salty deliciousness
- Onion – I like sweet onions
- Canned beans – I prefer using a combo of navy and red kidney beans
- Tomato paste – it imparts a lot of deep and rich flavor for the base of the sauce (not overly tomato-y)
- Molasses – it’s the distinctive flavoring for these syrupy (in a good way) New England style beans. I use your standard dark molasses.
- Brown sugar – a touch more sweetness
- Dijon mustard and Worcestershire sauce – two of the best flavor enhancers around
- Apple cider vinegar – it rounds out the flavors with a little acidity
- Smoked paprika and liquid smoke – classics for the flavor profile we’re going for!
- Garlic powder – more savory goodness
Fun fact
- The city of Boston loves their beans so much that it’s nicknamed Beantown. In fact, the major league baseball team in the 1890s was called the Boston Beaneaters. The more you know.
- Variations of baked beans in Boston go all the way back to the Pilgrims in the 1600s!
How to make baked beans
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Cut the bacon up and fry in an oven-safe Dutch oven until crispy. Meanwhile, whisk together the sauce ingredients in a bowl. When the bacon is almost done, drain most of the fat, leaving some behind. Add the onions, and cook until softened.
Stir in the drained beans along with the sauce mixture. Place the Dutch oven into your oven (or transfer to a baking dish if needed), and cook until softened and the sauce thickens to your liking. Season with salt & pepper as needed.
Substitutions and variations
- If you’d like a bit of kick, throw in some sliced jalapeños!
- I like using a Dutch oven because you can make the entire recipe in there from start to finish. You don’t need a Dutch oven, though. You can always use a baking dish once you’ve reached the point where it’s time to bake the beans.
- I don’t recommend using dried beans for this one since it’s more difficult to get the texture right.
What to serve with baked beans
- There’s no wrong time for baked beans, but they’re especially good at summer cookouts, BBQs, and camping alongside Grilled Chicken Burgers (or Turkey Burgers), hot dogs or grilled sausages, Grilled Pork Chops, or even a good steak with Chimichurri or Gremolata.
- Serve them up on toast or pair them with eggs for an upgraded breakfast experience.
- They’re a versatile side dish alongside your favorite protein, cornbread, a Baked Potato, or Mac and Cheese.
Leftovers and storage
- Store leftover baked beans in an airtight container in the fridge for 4–5 days. Let them cool first.
- Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
