These baked beans are so full of flavor and so easy! This is my favorite baked bean recipe (includes oven and slow cooker directions!).
Mmmmmm. Cooked beans. It’s summer staple, and you’re going to love this recipe because it checks all the boxes for what’s absolutely essential with the best baked beans.
Rusty, delicious, easy.
Also, the bonus of great baked beans: This recipe includes directions for making them in the oven or in the slow cooker. There is absolutely no reason not to make this wonderful cereal!
The perfect baked beans
You might be surprised at how long it took to get this recipe right. #nerd alertتنبيه
I wanted the beans to be as homemade as possible without using dry beans as a starting point. (No harm in drying the beans, but I wanted this recipe to be on the quick and easy side of things.)
You can definitely cook your own dry beans and use them in this recipe, which will get you a million rock star points in the kitchen. Please check back if you choose to do so.
The secret to mastering baked beans
These baked beans are the perfect blend of ease and flavour.
They start by cooking the bacon and onions together until sizzling, then everything else is tossed in.
For beans, I prefer using pinto beans and navy beans. And here’s the secret: You only drain half of the canned beans.
If you’re the “rinse and drain your pills” forever type, this may get you out of your comfort zone, but trust me here! It makes a huge difference in the perfect sauce.
Two cans are rinsed and dried, and two cans are thrown away with all the courage and glory.
Baked beans with sauce
These baked beans are totally saucy. And oh, that sauce! I’ve had a flavor for several days.
The sauce is a mixture of several essential nutrients:
- Brown sugar
- apple cider vinegar
- Worcestershire sauce
- Some spices (garlic powder, salt, pepper, smoked paprika – delicious!)
Mix all ingredients together in skillet with bacon and onion then transfer to 9 x 13 inch skillet.
Bake the beans for about an hour, covered, after which I like to unfold and bake for another 15-20 minutes until it boils and heats up.
Let them cool off
The sauce may look thin right out of the oven, but let it sit for 15 minutes or so, and the sauce will thicken nicely.
Soft beans with sweet and savory sauce are the best thing you’ll eat this summer.
These beans are the perfect accompaniment to many summer meals, and get me super excited for any future barbecues.
One of my kids is a fan of baked beans with legendary proportions. He helped me test this recipe and judge every difference so we got it right.
He has now taken over the baked beans job for good. Reason? He can store leftovers and not feel bad about it. (I wonder where he got that justification? Smart kid.)
These are truly some of the best baked beans ever, and now they’re a serious staple recipe in our house. I hope you love them!
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1 hour 15 minutes
1 hour 50 minutes
6 slices bacon, cut into regular or thick cubes
1 cup small onion cut into cubes
2 cans (15 ounces each) pinto beans
2 cans (15 ounces each) navy beans
3/4 cup ketchup
1/3 cup brown sugar (see note)
1/4 cup molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon or yellow mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
- In a large skillet over medium heat, cook bacon and onion until bacon is softened and beginning to soften and onion is translucent, 5-7 minutes. Drain the excess grease.
- Rinse and drain only two cans of beans; Add the washed and drained beans to the skillet along with the two cans of the undrained beans.
- Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper and paprika.
- oven directions: Heat the oven to 350 degrees Fahrenheit. Transfer the baked beans to an oven-safe 9-by-13-inch dish and cover with foil. Bake for 1 hour. Uncover and bake for another 15-20 minutes, until it comes to a boil. Take it out of the oven and leave it for 15 minutes. They will thicken more when they cool down a bit. Season to taste with additional salt and pepper, if needed.
- Slow cooker directions: Transfer the beans to a 6-quart or larger slow cooker. Simmer on low heat for 6-8 hours or on high heat for 3-4 hours until it boils and becomes slightly thickened. They will thicken more when they cool down a bit. Season to taste with additional salt and pepper, if needed.
Brown sugar: With 1/3 cup brown sugar, this is a mild flavor. If you want it sweeter, add more brown sugar to taste.
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Description source: From Mel’s Kitchen Cafe