The Best Baked Beans
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
16 servings
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Calories
296 kcal
The Best Baked Beans
Description
This baked beans recipe starts by crisping chopped bacon and retaining rendered fat for cooking diced red onion and green bell pepper until softened. A sauce is prepared by whisking together brown sugar, ketchup, molasses, cider vinegar, Worcestershire sauce, and dry mustard, providing sweetness, acidity, and savory complexity.
The beans are stirred into the sauce mixture along with the cooked vegetables and baked covered in a Dutch oven for 90 minutes at 350°F. The bacon is added back partway through baking, and then the dish cooks uncovered to thicken the sauce. The final rest off heat allows the sauce to set. Garnishing with reserved bacon and green onions adds extra flavor and color.
These baked beans offer a balance of smoky, sweet, and tangy with tender beans. They can be prepared in multiple ways, including slow cooker or stovetop methods, with options to adjust sweetness by adding more brown sugar. Leftovers store well refrigerated or frozen for future use.
Variations in cooking vessels are possible; if not using a Dutch oven, the components can be combined in an ovenproof dish after sautéing ingredients separately. Baking covered and uncovered allows the beans to absorb flavors and the sauce to thicken properly.
Ingredients
- 1 pound Bacon chopped and cooked crispy
- 1 medium red onion finely diced
- ½ green bell pepper finely diced
- 3 tablespoons brown sugar * dark or light
- ½ cup ketchup
- ¼ cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard powder
- 56 ounces baked beans or pork and beans, two 28 oz cans, canned
Optional Garnish
- 2 green onions sliced
Instructions
- Preheat the oven to 350°F and set the rack to the middle position.
- In a Dutch or deep ovenproof skillet, over medium-high heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside, reserving 2 tablespoons of bacon fat in the Dutch oven.
- Add the red onion and green bell pepper to the Dutch oven and cook until softened, stirring frequently.
- In a small bowl, whisk together the brown sugar, ketchup, molasses, cider vinegar, Worcestershire sauce and dry mustard to make the sauce.
- Add the beans and sauce to the the onion and green bell pepper. Stir well to combine.
- Cover the Dutch oven and bake covered for 90 minutes. Stir in the bacon, reserving 2 tablespoons for garnish, and cover. Bake 20 to 30 minutes more or until the sauce has cooked down to the desired consistency.
- Remove from the oven, uncover, and let the beans rest for 5 minutes to thicken the sauce. Garnish with reserved bacon and green onions if using. Serve.
Notes
- Adjust sweetness by increasing brown sugar up to ⅓ cup if preferred.
- If lacking a Dutch oven, cook bacon and vegetables in a skillet, then combine all ingredients in a baking dish covered with foil for baking.
- Slow cooker option: cook all ingredients on low for 6-8 hours or high for 4-5 hours, stirring occasionally.
- Stovetop method: combine and simmer beans and sauce until thickened, about 35-45 minutes, stirring and adding water if needed.
- Store leftovers in an airtight container refrigerated up to 4 days or freeze up to 6 months.
- Reheat on stovetop or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296 | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 711mg | 30% |
| Potassium | 524mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 81mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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