If you are looking for an easy from scratch recipe for baked beans, look no further. This recipe is saucy, flavorful, and super simple.
While you could simply buy canned baked beans and warm them up, this homemade version is so good (while also being so easy to customize) that you won’t look back.
When I think of baked beans, my mind conjures up images of backyard BBQs complete with paper plates and Midwest mosquitoes. What can I say? I’m a Missouri gal. But there are lots of ways to serve these easy baked beans.
What to serve baked beans with:
- hamburgers or other grilled meats
- on top of a hot dog
- BBQ sandwiches, like pulled pork
- on top of toast with a poached egg – if you’re feeling British 🙂
I think of this easy baked bean recipe as having two stages. The first stage is cooking everything in a skillet or pan on the stovetop. If you stop there, these baked beans will be less thick and more saucy. It does remind me of a more British-style baked beans at this point.
But the second stage is to bake them in the oven, which thickens and deepens the flavors. The result is baked beans that feel more like what I am used to—a side dish for a BBQ meal. This recipe is delicious at both stages though, so you can choose whatever option you prefer.
Homemade Baked Bean Ingredients:
- Navy beans
- Bacon (or you could use salt pork or pork belly)
- Yellow onion
- Green bell pepper
- BBQ sauce, store-bought or make your own
- Dijon mustard
- Apple cider vinegar
- Tomato sauce
- Chili powder
If you have leftovers, you can store baked beans in an airtight container in the refrigerator for at least three days and rewarm them on the stove or microwave as needed. You can also freeze these once they’re cooked, and then thaw and rewarm when you want to eat them.
If you make these baked beans let us know what you think in the comments! Plus, I always love to hear how people who live in different regions of the U.S. (or around the world) make recipes like this differently. So, if you have a version you like, let us know how it differs. xo. Emma
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- 4 strips bacon
- 1 yellow onion (small to medium)
- 1 bell pepper (green)
- 4 cloves garlic
- 1 ½ teaspoons paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- 1 tablespoon apple cider vinegar
- 2 tablespoons BBQ sauce
- 2 teaspoons dijon mustard
- 8 ounces tomato sauce (one small can)
- 32 ounces two cans navy beans (drained)
- In a skillet, cook the bacon. You want the bacon cooked through, but not overly crispy.
- Remove the bacon to a plate. Continue to cook in the bacon fat.
- In the same skillet, add the chopped onion and green pepper. Cook for 2 minutes, until softened.
- Add the garlic and cook another minute.
- Sprinkled in the paprika, chili powder, and cayenne. Stir so everything gets coated in the spices.
- Add in the apple cider vinegar, BBQ sauce, dijon mustard, and tomato sauce. Stir so everything gets mixed together.
- Stir in the drained navy beans. Taste and add salt and pepper to your liking.
- If needed, transfer the dish to an oven safe baking pan.
- Bake at 400°F for 20 minutes.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made these tonight— so good!
Perfect bbq side.
This sounds so good Emma! I can’t wait to try them.
One variation I have done when I wanted a meat free version is to skip the bacon but add liquid smoke.
That sounds good, thanks for sharing!