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Classic Baked Beans with Bacon and Brown Sugar

Annahita Carter
Classic baked beans with soft-but-intact white beans in a glossy, thick sweet-savory sauce, baked with smoky bacon, brown sugar, molasses, and a tangy mustard-vinegar kick.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • Deep 2–2.5 quart (2–2.5 L) baking dish, Dutch oven, or bean pot
  • Large skillet or sauté pan
  • Spoon
  • Whisk
  • Spatula
  • Paper towels

Ingredients
  

  • 2 cans navy beans or small white beans about 15 oz / 425 g each; drained but not rinsed
  • 6 slices thick-cut bacon about 150 g; cut into 1/2-inch (1.25 cm) pieces
  • 1 medium yellow onion about 150 g; finely diced
  • 2 cloves garlic minced (optional)
  • 1/3 cup packed light or dark brown sugar 70 g
  • 1/4 cup unsulphured molasses 80 g
  • 1/4 cup ketchup 60 g
  • 2 tbsp apple cider vinegar 30 ml
  • 1 tbsp Dijon mustard 15 g
  • 1 tbsp Worcestershire sauce 15 ml
  • 1/2 cup water 120 ml, plus more hot water as needed to adjust consistency
  • 1 tsp kosher salt 6 g, to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika optional

Instructions
 

  • Preheat the oven to 325°F (160°C) with a rack in the middle. Use a deep 2–2.5 quart (about 2–2.5 L) baking dish, Dutch oven, or bean pot.
  • Render the bacon: Place bacon pieces in a large skillet over medium heat and cook, stirring occasionally, until fat is mostly rendered and bacon is lightly browned but not fully crisp, 7–10 minutes. Transfer bacon to a paper towel–lined plate.
  • Soften the onions and garlic: Leave 2–3 tbsp bacon fat in the pan (spoon off excess). Add diced onion and a pinch of salt; cook over medium, stirring occasionally, until translucent and lightly golden at the edges, 6–8 minutes. Stir in minced garlic and cook 30–60 seconds more, until fragrant.
  • Build the sauce base: Reduce heat to low. Add brown sugar, molasses, ketchup, Dijon mustard, Worcestershire sauce, apple cider vinegar, black pepper, smoked paprika (if using), and water. Whisk or stir well, scraping up browned bits, until glossy and pourable.
  • Taste and adjust: Carefully taste the hot sauce. If it feels flat, add 1–2 tsp (5–10 ml) more vinegar; if too sharp, add 1–2 tsp (4–8 g) more brown sugar. Stir in the kosher salt, then taste again (bacon will add saltiness).
  • Combine: Put drained beans in the baking dish. Scatter cooked bacon over the top (reserve a little for garnish if you like). Pour hot sauce over and gently fold with a spatula until evenly coated.
  • Bake uncovered 45–60 minutes until thick and bubbling. Around 35 minutes, check: if the top looks dry or sauce is very thick, gently stir once and add 2–4 tbsp (30–60 ml) hot water.
  • Adjust consistency: Sauce should be like warm maple syrup or a loose barbecue sauce. If still loose after 60 minutes, bake in 10-minute increments. If too thick, stir in hot water in the pan until loosened.
  • Rest 10–15 minutes before serving so the sauce clings. Taste and adjust with salt, pepper, or a splash of vinegar, and sprinkle reserved bacon on top if using.

Nutrition

Calories: 520kcalCarbohydrates: 74gProtein: 22gFat: 16gSaturated Fat: 5gCholesterol: 30mgSodium: 1250mgPotassium: 1050mgFiber: 18gSugar: 28gVitamin A: 4IUVitamin C: 6mgCalcium: 12mgIron: 22mg
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