June 18, 2024

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Baked Beans – Tastes Better From Scratch

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The best Baked Beans recipe is loaded with sweet and smokey flavor and baked saucy or thick, depending on your preference. They’re easy to make (even make in advance!) and a great side dish to feed a crowd.

Looking for more BBQ side dishes? Try my Baked Potato Salad, Macaroni Salad, Cucumber Onion Salad or Jalapeño Cornbread.

Baked beans in a 9x13 inch baking dish, with a serving spoon on the side.

Why I love this recipe:

  • Delicious – These easy baked beans are packed full of flavor and so good! You will never just heat up a can of beans again!
  • Easy – Only 15 minutes of prep and then it goes in the oven. Perfect side dish!
  • Large Gathering – This recipe makes a 9×13 pan, so it’s perfect to take to a potluck or party; or just freeze the rest for later! It’s also a great one to make a day or two ahead of time.

How to make Baked Beans:

Cook Bacon: Add bacon to a large pot on medium heat and cook, stirring often until crisp. Remove to a plate.

Crispy bacon pieces on a paper towel.

Sauté Veggies: Remove only some of the bacon grease then add onion and saute for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes.

Onion, bell pepper and garlic sautéing in a dutch oven pot.

Combine Ingredients: Add remaining ingredients and bacon to the pot and stir to combine. Taste and add additional salt and pepper, if needed.

Baked beans ingredients in a pot next to another photo of the beans poured into a baking dish.

Bake: Pour homemade baked beans into a 9×13 baking pan and bake, covered with foil, for one hour (or up to 2 hours, if you want them thicker). Uncover and bake for 10 more minutes. Allow to cool for at least 15 minutes before serving, for the sauce to thicken as it cools.

A spoon scooping baked beans from a dish.

Make Ahead and Freezing Instructions:

To Make Ahead: Prepare the beans up until the baking step. Refrigerate in a covered container for 3-4 days, depending on the freshness of ingredients used. Remove from fridge 30 minutes before baking. Bake as instructed.

To Freeze: These baked beans from scratch can be frozen in an air-tight freezer safe container or bag for up to 3 months. Thaw completely in refrigerator before baking.

Recipe Variations:

  • Saucy Baked Beans: Cook for recommended 1 hour.
  • Thick Baked Beans: Add an additional 30 minutes to 1 hour onto the cook time.
  • Sweetness: I like my beans on the sweeter side, but if you don’t, you can cut down the brown sugar to ⅓ cup.
  • Instant Pot Baked Beans: Try my instant pot recipe that uses dry beans.
  • Slow Cooker Baked Beans: Cook bacon and sauté onion in a skillet on the stove. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Serve With:

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Recipe

  • 10 slices bacon , chopped
  • 1 medium yellow onion , finely chopped
  • 1 red bell pepper , finely chopped
  • 2 cloves garlic , minced
  • 15 oz can red kidney beans , drained and rinsed
  • 15 oz can navy , drained and rinsed
  • 15 oz can pinto beans , drained and rinsed
  • 15 oz can baked beans , undrained
  • 2/3 cup ketchup
  • 2/3 cup packed brown sugar
  • 8 oz tomato sauce
  • 1/4 cup molasses
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon yellow mustard
  • 1 teaspoon hot sauce , or more, to taste
  • ½ teaspoon liquid smoke , optional for smoky flavor
  • 1/2 teaspoon coarse ground black pepper , or more, to taste
  • Preheat oven to 375 degrees.

  • Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a plate. Remove only some of the excess grease. Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Add remaining ingredients and bacon to stir to combine. Taste and add additional salt and pepper, if needed.

  • Pour mixture into a 9×13 baking pan and bake, covered with foil, for one hour (or up to 2 hours, if you want them thicker consistency). Uncover and bake for 10 more minutes. Allow to cool for at least 15 minutes before serving, for the sauce to thicken as it cools.

  • Store leftovers in the fridge for up to 1 week.

For Saucy Baked Beans: Cook for recommended 1 hour. For Thick Baked Beans: Add an additional 30 minutes to 1 hour onto the cook time. Sweetness level: I like my beans on the sweeter side, but if you don’t, you can cut down the brown sugar to ⅓ cup. Instant Pot Baked Beans: Try my instant pot recipe that uses dry beans. To Make Ahead: Prepare the beans up until the baking step. Refrigerate in a covered container for 3-4 days, depending on the freshness of ingredients used. Remove from fridge 30 minutes before baking. Bake as instructed. To Freeze: Baked beans can be frozen in an air-tight freezer safe container or bag for up to 3 months. Thaw completely in refrigerator before baking. Slow Cooker Instructions: Cook bacon and sauté onion. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Calories: 306kcalCarbohydrates: 49gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 871mgPotassium: 701mgFiber: 8gSugar: 23gVitamin A: 471IUVitamin C: 17mgCalcium: 99mgIron: 3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!


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