Description
A cozy, smoky, and sweet baked beans recipe that’s quick to make and bursting with flavor, perfect for potlucks and BBQs.
Ingredients
For the Beans
- 2 cans canned beans (navy beans or great northern) (Rinse lightly if they taste extra salty but keep some of the bean liquid.)
- 1 cup BBQ sauce (Use a bold BBQ sauce you enjoy.)
- 1/2 cup ketchup (For tang and a smooth tomato base.)
- 1/4 cup brown sugar (For caramel sweetness.)
- 1 tablespoon yellow mustard (To wake everything up.)
- 1 tablespoon Worcestershire sauce (For savory depth.)
- 1 medium onion, finely chopped (For a gentle bite.)
- 2 cloves garlic, optional (For extra cozy flavor.)
- 1 teaspoon smoked paprika (For a smoky flavor.)
- 1 teaspoon salt (To taste.)
- 1/2 teaspoon black pepper (To taste.)
- 4 slices bacon, optional (For salty smoke, highly recommended.)
Instructions
Preparation
- Cook the bacon if using, then chop it. Leave about 1 tablespoon of the drippings for flavor.
- Sauté onion in the drippings until soft. Add garlic for the last 30 seconds if using.
- Stir in BBQ sauce, ketchup, brown sugar, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Let it bubble for 1 to 2 minutes to dissolve the sugar.
- Add beans and stir gently. If it looks too thick, splash in a couple of tablespoons of bean liquid or water.
- Simmer or bake until thick and glossy, then taste and adjust sweetness or tang as desired.
Oven Method
- Pour the mixed beans and sauce into a casserole dish. Bake at 350°F for about 45 to 60 minutes, stirring once halfway through.
- For a thicker result, bake uncovered. For a saucier version, cover for the first 30 minutes, then uncover to finish.
Slow Cooker Method
- Add everything to the slow cooker, stir, and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
Stovetop Method
- In a deep skillet or medium pot, mix everything together, then simmer on low for 20 to 30 minutes, stirring every few minutes.
- Add a splash of water if the sauce thickens too much.
Notes
These beans pair well with BBQ chicken, cornbread, and green salads. Cook ahead for better flavor and store in the fridge for up to 4 days or freeze for up to 2 months. Reheat on low heat, adding water if too thick.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: BBQ, Side Dish
- Cuisine: American, Comfort Food