Description
These Easy Ultimate Baked Beans are packed with deep, smoky flavor and slow-cooked to perfection. Made with canned beans, crispy bacon (or a vegetarian alternative), and a tangy-sweet sauce, they’re the perfect side dish for any meal!
Ingredients
Units
Scale
- 4 slices bacon, chopped (or 1 tbsp olive oil for a vegetarian version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) navy beans, drained and rinsed (or use pinto/kidney beans)
- 1/2 cup (120g) ketchup
- 1/3 cup (75g) brown sugar
- 1/4 cup (60ml) molasses (or maple syrup)
- 1 tbsp yellow mustard (or Dijon)
- 1 tbsp Worcestershire sauce (use vegan Worcestershire for a vegetarian version)
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp apple cider vinegar
- 1/2 cup (120ml) water or chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- Cook the bacon: In an oven-safe skillet or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. (Skip if making a vegetarian version.)
- Sauté aromatics: In the same pan (using bacon drippings or olive oil), cook onion until soft (about 3-4 minutes). Add garlic and cook for another 30 seconds.
- Make the sauce: Stir in ketchup, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, salt, pepper, and apple cider vinegar. Let simmer for 2 minutes.
- Add the beans: Stir in the drained beans and water/broth. Mix well to coat.
- Bake uncovered for 40-45 minutes, until thick and bubbly. Stir halfway through.
- Garnish with crispy bacon (if using) and serve warm!
Notes
- For a vegetarian version, use olive oil instead of bacon, and swap Worcestershire sauce for a plant-based version.
- Want it spicy? Add ½ tsp cayenne pepper or a few dashes of hot sauce.
- Can be made ahead—flavors deepen overnight! Store in the fridge for up to 4 days.