Summer BBQ Baked Beans (Print Version)

Tender beans baked in a rich, sweet, smoky sauce with crispy bacon, perfect for summer meals.

# What You Need:

→ 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

# Directions:

01 - Preheat oven to 350°F (175°C).
02 - In a large oven-safe skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
03 - Add the diced onion and green bell pepper to the pan. Sauté for 4–5 minutes until soft and translucent.
04 - Stir in the drained beans, cooked bacon (reserve 2 tablespoons for topping), and all sauce ingredients. Mix until fully combined.
05 - Bring the mixture to a simmer, then remove from heat.
06 - If not using an oven-safe pan, transfer mixture to a baking dish. Sprinkle reserved bacon over the top.
07 - Bake uncovered for 1 hour until the beans are bubbling and the sauce has thickened.
08 - Let cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The bacon makes everything better, and here it infuses the entire dish with a smoky richness that canned beans could never achieve alone.
  • Brown sugar and molasses create this deep, almost caramel-like sweetness that balances perfectly with the tang of vinegar and mustard.
  • You can prep everything in 15 minutes, then let the oven do the work while you handle the grill and actually enjoy your guests.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your sauce gummy instead of glossy and clinging.
  • Reserve some bacon for topping because those crispy pieces on top remind everyone that bacon is in there, and they'll love you for it.
  • If your sauce looks too thin at the 45-minute mark, resist the urge to crank up the heat; just give it the full hour, and the oven's gentle warmth will do the job.
03 -
  • Chop your bacon pieces into smaller bits than you might think—they distribute throughout the beans better and hit your mouth in every spoonful instead of clustering in one spot.
  • Use an oven-safe Dutch oven if you have one; it's beautiful enough to bring straight to the table, and the heavy sides conduct heat evenly so the beans bake perfectly.
  • If your beans are still too thin after baking, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in while the beans are still hot on the stovetop for an instant sauce thickener.
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