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Homemade BBQ Baked Beans in a pan with a serving spoon
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5 from 5 votes

Homemade BBQ Baked Beans

White beans and bacon are baked to perfection in a sweet and tangy sauce that's flavorful and filling. Serve these beans at your next party or potluck, and watch them disappear!
Course Dinner, Side Dish
Cuisine American
Keyword Baked Beans, BBQ Baked Beans, Homemade Baked Beans
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 665
Author Erren Hart

Ingredients

  • 1 tablespoon olive oil
  • ½ lb bacon chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 56 oz white beans four 14oz/400g cans navy/haricot or cannellini beans
  • 3 tablespoons dark molasses
  • 1 cup ketchup
  • 1 tablespoon soy sauce
  • ¼ cup light brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon vinegar
  • 1 tablespoon parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 350°F/180°C.
  • Add the olive oil and chopped bacon to a large, oven-safe skillet over medium-high heat. Cook until crisp and transfer to a plate lined with paper towels using a slotted spoon.
  • Remove excess fat leaving two tablespoons of the bacon fat in the pan.
  • Add the onions to the pan with the bacon fat and cook until softened and translucent.
  • Add the garlic and cook until fragrant (about 30 seconds).
  • Add the molasses, ketchup, and soy sauce. Stir into the cooked onions and garlic.
  • Add the brown sugar, dry mustard, and smoked paprika to the pan and season lightly with salt and pepper. Stir until well combined.
  • Stir in the beans and cooked bacon until combined.
  • Bake covered for 45 minutes to an hour until heated through and bubbling.
  • Finished with vinegar and parsley, taste for seasoning and add more salt as needed before serving.

Video

Notes

  • For crispy bacon, don't preheat your pan. Add the bacon to a cold pan and heat them simultaneously.
  • If you don't have an oven-safe skillet, cook in the pan you have, and then pour the mixture into a 3-quart baking dish to bake.
  • To use dried beans instead of canned, I recommend soaking them in cold water overnight.
  • Salt sparingly before baking as the mixture will reduce when baked, intensifying the flavors and salt levels.

Nutrition

Calories: 665 | Carbohydrates: 97g | Protein: 32g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 804mg | Potassium: 1883mg | Fiber: 17g | Sugar: 27g | Vitamin A: 440IU | Vitamin C: 4mg | Calcium: 284mg | Iron: 11mg