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baked beans

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Company worthy baked beans made with dried navy beans, smoked bacon, onions, garlic and molasses in a sweet tangy sauce with just a touch of kick. These classic baked beans are perfect for all your summer grilling and barbecuing needs. With just a little advanced preparation these tasty beans are so incredibly easy. I love to serve them with Oven Baked Ribs, Herb Butter T Bone Steaks, and Grilled Flank Steak.

►
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For baked beans

  • 1 lb
    dried navy beans
  • 1 tsp
    salt
  • 8 slice
    bacon
  • 1
    sweet onion minced
  • 1
    red pepper finely chopped
  • 2 clove
    garlic minced
  • 1 can
    tomato sauce
  • 1/3 c
    ketchup
  • 1/3 c
    bbq sauce
  • 1 Tbsp
    prepared mustard
  • 1/2 Tbsp
    worcestershire sauce
  • 1/4 c
    molasses
  • 1/2 tsp
    smoked paprika
  • 1/4 tsp
    ground black pepper
  • 1/8 tsp
    ground cayenne pepper

How To Make baked beans

  • 1
    In a Dutch Oven or large stockpot add the beans, salt and enough water to cover two inches over the top of the beans. Bring to a boil; cooking for 3 minutes. Cover and let sit 1-2 hours or until soft. Reserve a couple cups of the water and then drain the beans.
  • 2
    Preheat oven to 375 degrees. Place bacon in single layer on baking sheet. Cook for 6 minutes. Reserve bacon grease. Chop bacon into bite size pieces.
  • 3
    Add the bacon grease to a skillet over medium heat. Add the onion and red bell pepper cooking until soft; 5-7 minutes. Reduce the heat and add the garlic cooking for 1 minute; stirring constantly.
  • 4
    In the serving dish combine the cooked drained beans, cooked onion/pepper mixture, tomato sauce, ketchup, barbecue sauce, mustard, Worcestershire sauce, molasses, smoked paprika, black pepper, and cayenne pepper. Sprinkle the chopped bacon over the top. Bake covered with foil in a preheated oven for 1 hour. Remove the foil and cook an additional 10-15 minutes. Check on them several times and if they get too thick used the liquid that you reserved from cooking the beans to thin them out.
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