Summer BBQ Baked Beans (Printable Version)

Tender beans in a sweet, smoky sauce with crispy bacon for a flavorful summer side.

# 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

# Directions:

01 - Set oven temperature to 350°F.
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 approximately 2 tablespoons of bacon fat in the pan.
03 - Add the diced onion and green bell pepper to the pan with bacon fat. Sauté for 4 to 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 Advice:

01 -
  • The bacon fat does the heavy lifting, giving every bean a whisper of smokiness that tastes like you've been standing over a grill all day.
  • It comes together in 15 minutes of actual work, then the oven does everything while you mingle with guests.
  • This recipe feeds a crowd without any fussy plating or last-minute stress.
02 -
  • Don't skip rinsing the canned beans, or you'll end up with a starchy, gluey texture instead of distinct beans swimming in sauce.
  • If your sauce looks too thin after baking, you either used wet beans or the oven temperature was off—next time, start checking at 45 minutes and adjust based on what you see.
03 -
  • Use an oven-safe Dutch oven or cast iron skillet so you can do everything in one vessel—less cleanup, and the heat distributes more evenly.
  • Check the beans at 45 minutes; every oven runs differently, and you want to catch them while they're bubbling but before the sauce reduces too much.
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