Baked Beans Side Dish (Printable Version)
Classic savory-sweet beans baked until thick, perfect alongside grilled dishes or as a warm side.
# What You'll Need:
→ Beans
01 - 3 cups (2 cans, 15 oz each) navy beans or cannellini beans, drained and rinsed
→ Aromatics & Vegetables
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
→ Sauce & Seasonings
04 - 1 cup tomato sauce
05 - 1/4 cup ketchup
06 - 1/3 cup light brown sugar
07 - 2 tablespoons molasses
08 - 1 tablespoon Dijon mustard
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon vegetarian Worcestershire sauce or regular
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
→ Optional
14 - 4 slices bacon, chopped (omit for vegetarian or vegan options)
# Step-by-Step:
01 - Preheat the oven to 350°F.
02 - In a large skillet over medium heat, cook chopped bacon until golden and crisp, about 5-7 minutes. Remove bacon and set aside, leaving 1 tablespoon fat in the pan.
03 - Add finely chopped onion to the skillet and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - In a large mixing bowl, combine the drained beans, sautéed onion and garlic, tomato sauce, ketchup, light brown sugar, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and salt. Stir thoroughly to blend all components.
05 - Fold the cooked bacon into the bean mixture, if using.
06 - Transfer the mixture into a 2-quart baking dish, spreading evenly.
07 - Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
08 - Remove the foil and continue baking for an additional 15 minutes until the sauce thickens and bubbles.
09 - Allow the baked beans to rest for 10 minutes before serving to enhance flavors and set texture.
# Expert Advice:
01 -
- It tastes like it took hours to make, but comes together in just 10 minutes of prep—perfect for when you want to impress without stress.
- The savory-sweet balance hits that comfort food sweet spot that makes people go back for seconds, whether it's a backyard barbecue or a weeknight dinner.
- It's naturally vegetarian, and bacon is optional, so you can make it for any crowd without juggling multiple versions.
02 -
- Don't skip the final uncovered bake—this is what transforms the sauce from watery to luscious. It's the difference between good and unforgettable.
- Taste before serving. Baked beans are forgiving, and you might want to add a pinch more salt or a splash more vinegar depending on your ingredients. Trust your palate.
03 -
- The rendered bacon fat is non-negotiable if you're including bacon—that's where the flavor amplification happens. Every step builds on it.
- Don't use blackstrap molasses unless you want an almost overwhelming depth. Light or unsulfured molasses keeps the sweetness balanced and approachable.