Homemade Baked Beans with Bacon (Southern)
User Reviews
4.9
Homemade Baked Beans with Bacon (Southern)
Description
Homemade Baked Beans with Bacon (Southern) features red kidney beans cooked with chopped bacon, onions, garlic, and a sauce made from ketchup, tomato passata, molasses, cider vinegar, and a blend of spices. This recipe creates beans with a thick, glossy sauce that has a balance of sweetness, acidity, and a mild heat from cayenne pepper. The bacon adds a smoky depth that complements the beans well.
The cooking process allows simmering either on the stove or in the oven, or slow cooking for several hours, which helps meld the flavors and thicken the sauce. The beans retain a tender texture without becoming mushy, and the sauce clings nicely to each bean.
This dish is traditionally served as a side for Southern or barbecue meals but is also enjoyable on its own paired with bread for mopping up the sauce. It offers a satisfying combination of savory and sweet notes suitable for any time you want a comforting bean dish.
The recipe notes suggest flexibility in bean choice, with different types working well, and tips for substituting molasses. It also provides guidance on freezing leftovers, which reheat well either in a microwave or on the stove, making it practical for batch cooking and future meals.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 150g/ 5 oz Bacon , chopped
- 1 onion finely chopped, medium
- 3 cloves garlic , minced (or 1 1/2 tsp garlic paste)
- 3 red kidney beans Note 1, or other beans; drained and rinsed; 400g / 14oz cans
- 3/4 cup ketchup (Note 2)
- 3/4 cup tomato passata Note 3, or US tomato puree
- 1/4 cup molasses (Note 4)
- 2 tbsp cider vinegar
- 3/4 cup water
- 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 3/4 tsp salt plus more to taste
- 3/4 tsp black pepper plus more to taste
Instructions
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Notes
- Red kidney beans are preferred for their color, but other beans like pinto, navy, or cannellini can be used.
- Dried beans should be soaked and then fully cooked before using according to the recipe.
- Molasses can be substituted with treacle, golden syrup, maple syrup, or brown sugar as alternatives.
- The beans freeze well; cool completely before storing in airtight containers and reheat gently.
- Traditionally served with Southern barbecue, but can be eaten alone with bread to soak up the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 12 people (as a side)
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 174g | |
| Calories | 167cal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 614mg | 26% |
| Potassium | 486mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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