Dinner

Best Baked Beans Recipe

ByAiden Wells February 4, 2026February 4, 2026

Introduction

These best baked beans are a comforting and flavorful dish, perfect as a hearty side or a tasty main. The combination of smoky bacon, sweet molasses, and tangy mustard creates a rich sauce that clings to tender navy beans. This recipe is sure to be a crowd-pleaser for any occasion.

A close-up top view of a large white pot filled with baked beans cooked in a thick reddish-brown sauce, showing a rich texture with soft beans, small pieces of red bell pepper, and browned bacon or meat chunks mixed evenly. The stew looks glossy and hearty with a ladle partially submerged on the right side, its metal surface reflecting the beans and sauce. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb. apple or cherrywood smoked bacon, finely chopped
1 yellow onion, finely chopped
1 red bell pepper, seeds and ribs removed, finely chopped
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
2 tsp. kosher salt, divided
1 cup ketchup
1/2 cup molasses
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
1/2 cup water
2 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce
3 (15-oz.) cans navy beans, drained, rinsed

Instructions

Step 1: Preheat oven to 350°F (175°C). Place the chopped bacon in a cold, large Dutch oven or ovenproof pot. Cook over medium heat, stirring often, until the bacon is browned and much of the fat has rendered, about 10 minutes.
Step 2: Add the onion, red bell pepper, black pepper, smoked paprika, and 1 teaspoon of kosher salt. Continue cooking, stirring often, until the vegetables are slightly softened and fragrant, about 5 minutes.
Step 3: Stir in the ketchup, molasses, Dijon mustard, brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining 1 teaspoon of kosher salt. Bring the mixture to a gentle simmer, then remove from heat. Add the drained and rinsed navy beans and stir to combine.
Step 4: Transfer the pot to the oven and bake, uncovered, until the sauce is slightly reduced, bubbly, and browned on top, about 45 minutes. Let the beans sit for 10 minutes before stirring and serving.

Tips & Variations

Try adding a splash of hot sauce for a spicy kick or substitute smoked sausage for bacon to vary the smoky flavor.
Use homemade baked beans with dried navy beans (soaked and cooked) for a less processed option.
If you prefer a thicker sauce, stir in a tablespoon of tomato paste before baking.

Storage

Store leftover baked beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent sticking. These beans also freeze well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

This image shows a close-up of a pot filled with thick baked beans in a rich, glossy orange-brown sauce. The beans are soft and plump, mixed with small pieces of red bell pepper and bits of cooked onion, adding texture and pops of red and light brown among the beans. A large metal ladle scoops a generous portion of the beans, lifting them slightly above the pot's rim, showing the sauce's thickness as it clings to the beans and ladle. The pot's inside surface is smooth and white, stained with sauce splatters. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, while navy beans are traditional, you can use great northern beans or cannellini beans as substitutes. Just make sure to rinse and drain canned beans well before using.

Do I have to use molasses?

Molasses provides the classic deep sweetness and color, but you can substitute with maple syrup or honey if needed, though the flavor profile will be slightly different.