The Best Baked Beans Recipe

No picnic or potluck is complete without a delicious pot of savory sweet baked beans!

This baked beans recipe is a classic side dish that pairs with everything from ribs or burgers to fried chicken.

taking a spoonfull of The Best Baked Beans out of the pot

This is the last baked bean recipe you’ll ever need!

These are sweet, saucy, and delicious.
Since they taste even better the next day, they’re perfect to make ahead!
They have a great homemade flavor, and using canned beans means no soaking or boiling for hours.
These beans freeze well, so make extras to enjoy throughout the summer.

ketchup , bacon , pepper , molasses , worcestershire sauce , onion , brown sugar , baked beans , vinegar , mustard powder with labels to make The Best Baked Beans

Ingredients in Baked Beans

Bacon: Bacon adds salt and a smoky flavor to this recipe.
Beans: Starting with canned beans saves time and adds flavor, you can use your favorite variety. Do not drain the sauce from the beans.
Onion: Red onion adds a savory and slightly sweet flavor to the baked beans.
Brown Sugar & Molasses: These sweeten the beans and add a caramel flavor. Use either light or dark brown sugar or replace it with maple syrup.
Ketchup & Cider Vinegar: Adds tang flavor to balance the sweetness of the brown sugar and molasses.
Flavorful Additions: Green bell pepper, Worcestershire sauce, and dry mustard add flavor.

These easy-baked beans are delicious and versatile!

Mix and match with extra cans of white beans, black, kidney, or navy beans.
Add cooked ground beef, sliced hot dogs, or even a leftover ham bone (bits of ham are great in beans). You can also add in meat drippings or leftovers like bbq pork loin.
Add a bit of tomato paste or up to 8 oz of tomato sauce for some tang.
Green bell peppers and onion add flavor to the baked bean sauce; jalapenos and green chiles can also be added. Stir in a little bit of garlic if you’d like!

adding onions and peppers to the pot to make The Best Baked Beans

adding ingredients together to make sauce for The Best Baked Beans

How to Make Baked Beans

This easy recipe requires only a little time for the beans to cook in the oven.

Cook bacon: Cook bacon in a Dutch oven and set aside.
Soften onion: Soften the onion and pepper over medium heat in the bacon grease.
Combine ingredients: Combine all of the sauce ingredients, then add everything to the Dutch oven.
Cook: Bake the mixture, simmer in a large pot, or cook in a slow cooker as directed in the recipe below.

I love to serve leftovers as beans on toast for lunch (does anyone else love beans on toast?).

plated The Best Baked Beans with a pot full in the back

Storing Leftover Beans

Keep leftover baked beans covered in the refrigerator for up to 4 days. Reheat on the stove or microwave (or enjoy them cold).

Place cooled baked beans in zippered bags and keep them in the freezer for up to 6 months.

Perfect Pairings for Baked Beans

Serve up baked beans next to these summer-time favorites!

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The Best Baked Beans

Classic baked beans are oven-baked & studded with onions, peppers, and bacon.

Prep Time 15 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 30 minutes

Cook ModePrevent your screen from going dark

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.

If you prefer sweeter beans, add extra brown sugar – up to ⅓ cup. If you don’t have a Dutch oven, prepare the bacon and the onions/green peppers in a large skillet. Mix all ingredients in a bowl and transfer to a 3qt or 9x-13-inch baking dish and cover with foil when baking. Slow Cooker: Prepare the recipe as directed, but cook on low for 6-8 hours or high for 4-5 hours. Stir as needed. Stovetop: Prepare the recipe as directed and simmer until desired consistency is reached, about 35 to 45 minutes, stirring occasionally. Add water if needed. Leftovers can be kept in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. Freeze beans in a zippered bag for up to 6 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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