Easy Baked Beans with Bacon

Ingredients

• 454 g (1 pound)bacon, cut into small pieces
• ½ mediumonion, chopped
• 2 cans, 425 g each (15 ounces each)navy beans, drained
• 2 cans, 425 g each (15 ounces each)red kidney beans, drained
• 240 ml (1 cup)water
• 156 g (5.5 ounces)tomato paste
• 60 ml (¼ cup)molasses
• 50 g (¼ cup, packed)brown sugar
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)Worcestershire sauce
• 15 ml (1 tablespoon)apple cider vinegar
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)liquid smoke
• 2.5 ml (½ teaspoon)garlic powder
• To tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Cook the bacon

   Cut the bacon into small pieces, using kitchen shears if convenient, and add it to a large pot or oven-safe Dutch oven. Fry over medium heat until nearly crisp, about 20 minutes.

3. 3

   Mix the sauce

   While the bacon cooks, whisk the sauce ingredients together in a medium bowl until smooth.

4. 4

   Drain the fat

   When the bacon is nearly ready, pour off most of the fat, leaving a couple of tablespoons in the pot.

5. 5

   Soften the onion

   Add the chopped onion to the pot and cook for a few minutes, until softened.

6. 6

   Combine the beans

   Add the drained beans and sauce to the pot, then stir well.

7. 7

   Bake the beans

   If using a Dutch oven, put it uncovered in the preheated oven and bake for 45 minutes. Otherwise, transfer the mixture to a large baking dish or pan and bake for the same time.

8. 8

   Season to taste

   Taste the beans and add salt and pepper as needed.

What are baked beans?

American baked beans are beans cooked slowly in a rich, sweet-and-savoury sauce, often with pork or bacon. This version uses both navy and kidney beans, giving the dish a mix of soft, creamy centres and firmer bites.

The tomato paste, molasses and brown sugar build a deep, rounded sauce, while mustard and vinegar add a sharp counterpoint. Baking the mixture uncovered lets the flavours mingle and the sauce thicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 697 calories, 29g protein, 77g carbs, 31g fat.

The beans provide most of the carbohydrates and some protein, while bacon contributes much of the fat and additional protein. Molasses and brown sugar also add carbohydrates. Balance a serving with a generous portion of vegetables and, if serving as a side, a smaller helping of the beans.

Why use two kinds of beans?

Navy beans: Their small size and tender texture suit the creamy character of baked beans.

Kidney beans: These are larger and hold their shape well during baking, adding a contrasting bite. Drain both types before adding them so the sauce is not diluted by excess canning liquid.

Build flavour in the pot

Bacon: Fry it until nearly crisp to render its fat and give the dish a savoury, smoky base. Leave a couple of tablespoons of fat behind for cooking the onion.

Onion: Let it soften in the bacon fat before adding the beans. This gives it a gentler texture and spreads its flavour through the sauce.

Get the sauce smooth

Whisk the sauce ingredients together in a bowl before they meet the beans. This helps disperse the tomato paste and molasses rather than leaving dense pockets in the pot.

The sauce balances sweetness from molasses and brown sugar with the tang of mustard and vinegar. Liquid smoke and smoked paprika reinforce the smoky notes, so measure them carefully.

Bake until saucy

The 45-minute bake is uncovered, which gives moisture a chance to evaporate and concentrates the sauce. Use an oven-safe Dutch oven or transfer the mixture to a large baking dish.

For doneness, check that the beans are hot throughout and coated in a thickened sauce. Taste at the end, then adjust the salt and pepper as needed.

Serve as a side or main

These beans pair well with grilled food, roast meats or a simple green salad. Bread or toast is useful for scooping up the sauce.

For a fuller meal, serve them with a vegetable side and a protein that is not too heavily seasoned. Their sweet, smoky sauce already brings plenty of flavour to the plate.

Recipe notes & tips

• Use an oven-safe pot if you want to move the mixture straight from the hob to the oven.
• Cut the bacon into small, fairly even pieces so they cook at a similar rate.
• Drain most of the bacon fat but keep a couple of tablespoons for softening the onion.
• Whisk the sauce until smooth before stirring it into the beans.
• Taste before adding salt, as bacon and Worcestershire sauce are already savoury.

Variations

• More tang: Add a little extra apple cider vinegar to the sauce.
• Milder smoke: Reduce the liquid smoke to suit your taste.
• Different beans: Replace either bean variety with another drained tinned bean.
• Less sweet: Reduce the brown sugar for a less sweet sauce.
• Spicier sauce: Add a pinch of chilli flakes to the sauce mixture.

Common mistakes to avoid

• Keeping all the bacon fat: The beans can turn greasy; drain most of it and leave just a couple of tablespoons.
• Skipping the sauce whisk: Unmixed tomato paste can leave dense lumps; whisk until smooth first.
• Adding undrained beans: Extra canning liquid can loosen the sauce; drain the beans before using.
• Overcooking the bacon: Very crisp bacon may become tough during baking; stop when it is nearly crisp.
• Seasoning too early: Bacon and Worcestershire sauce add saltiness; taste the finished beans before adjusting.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a covered oven-safe dish or in a saucepan over a low heat, stirring occasionally, until piping hot; add a splash of water if the sauce has thickened too much.

Frequently asked questions