Summer BBQ Baked Beans (Printable)

Tender beans baked in a rich, smoky sauce with bacon and brown sugar, ideal for warm-weather sides.

# Ingredient List:

→ Beans and Main Components

01 - 4 cups canned navy beans, drained and rinsed
02 - 8 slices thick-cut bacon, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, finely diced

→ Sauce

05 - 3/4 cup ketchup
06 - 1/2 cup dark brown sugar, packed
07 - 1/4 cup molasses
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon cayenne pepper, optional

# How To Make It:

01 - Preheat oven to 350°F.
02 - In a large oven-safe skillet over medium heat, cook chopped bacon until crispy. Remove bacon with slotted spoon and set aside, leaving approximately 2 tablespoons of bacon fat in the pan.
03 - Add diced onion and green bell pepper to the pan. Sauté for 4 to 5 minutes until softened and translucent.
04 - Stir in drained beans, cooked bacon (reserving 2 tablespoons for topping), and all sauce ingredients. Mix until fully combined.
05 - Bring mixture to a simmer, then remove from heat.
06 - If not using an oven-safe skillet, transfer mixture to a baking dish. Sprinkle reserved bacon over the top.
07 - Bake uncovered for 1 hour, until beans are bubbling and sauce has thickened.
08 - Allow to cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The bacon fat does half the work, flavoring everything without you having to think about it.
  • It tastes even better the next day, so you can make it ahead and actually enjoy your own party.
  • Nobody ever asks if there's a vegetarian option once they taste this—it's the kind of dish that becomes legendary.
02 -
  • Don't skip draining and rinsing the canned beans—the starchy liquid will cloud your sauce and make it grainy instead of glossy.
  • If your sauce looks too thin after baking, you can always return it to the stovetop for a few minutes to reduce further; the molasses will help it thicken beautifully.
03 -
  • If you're feeding vegetarians, swap the bacon for two tablespoons of olive oil and add a tablespoon of smoked paprika instead—it keeps that smoky character alive.
  • A splash of hot sauce stirred in at the very end adds intrigue without making the whole dish spicy, and nobody will quite be able to put their finger on why it tastes so interesting.
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