Baked Beans

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These Baked Beans, loaded with spices, bacon, and onion, are the perfect side at any BBQ or cookout!

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Side Dish

Cuisine: American

Keyword: baked beans, baked beans recipe

Servings: servings (as a side)

Author: Chelsea Lords

Cost: $6.50

Equipment

Large cast-iron pot

Ingredients

2 teaspoons olive oil
6 slices hardwood smoked bacon 5.5 ounces
1 cup finely diced yellow onion 1 small
1/3 cup tomato paste
1 tablespoon minced garlic 3 cloves
2 teaspoons ground mustard powder
2 teaspoons paprika
Salt and pepper
2 (15.5-ounce) cans navy beans drained and rinsed, see note 1
1 (15.5-ounce) can pinto beans drained and rinsed, see note 1
3/4 cup ketchup good quality—I like Heinz
1/3 cup light brown sugar lightly packed
2 tablespoons apple cider vinegar
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons lemon juice
1-1/4 cups chicken broth or vegetable broth

US - Metric

Instructions

Finely dice bacon strips and heat oil in a large cast-iron pot over medium-high heat. Cook bacon until nearly cooked through, then add diced onions. Sauté until bacon is crispy and onions are golden, 3–5 minutes.
In the same pot, add tomato paste, garlic, mustard powder, paprika, and 3/4 teaspoon each of salt and pepper. Stir constantly until fragrant, 2–4 minutes. Add remaining ingredients and stir to combine.
Simmer beans by bringing to a boil, then reduce heat to low. Cover with lid and cook for 1 hour, stirring every 15 minutes, returning lid after stirring. If beans aren’t thickening, slightly increase the heat or remove lid. If beans are bubbling excessively, reduce the heat.
After an hour, once sauce thickens and beans are tender, remove from heat, adjust salt and pepper if needed, and serve. Enjoy!

Video

Notes

Note 1: If you prefer, you can use homemade beans instead of canned. One can of beans is 15.5 ounces, which is the equivelent of two cups.

Storage: You can store leftover Baked Beans in an airtight container in the fridge for up to 4 days. To freeze them, ensure they have cooled completely and transfer them to an airtight container or freezer-safe bag (removing as much air as possible before sealing). Store in the freezer for up to 3 months.

Nutrition