Smoky Baked Beans with Bacon

Sweet savory and smoky these baked beans bring serious comfort to the table Every scoop is loaded with tender beans caramelized peppers and plenty of bacon for a dish that is always a crowd favorite I make this for every summer cookout but it is just as perfect for cozy winter meals

I first made these beans for a Fourth of July party and they disappeared before the burgers even hit the grill Now my friends ask for them every time we gather

Ingredients

• Thick cut bacon: Adds delicious savory flavor and a bit of crispy texture Pick a brand with plenty of visible fat for best results
• Red bell pepper: Brings a touch of sweetness and bright color to the dish Choose a pepper that feels firm and heavy for its size
• Onion: Optional but highly recommended for depth and subtle sweetness Use a yellow or sweet onion if possible
• Navy beans or great northern beans: Provide the perfect creamy texture Look for beans that are intact and not mushy
• Ketchup: Offers tanginess and helps form the rich sauce Go for one with no corn syrup for pure tomato flavor
• Brown sugar: Gives a touch of caramel sweetness Light or dark both work well
• Molasses: Layers in richness and a deep color Blackstrap is best for bold flavor
• Dijon mustard: Adds just the right sharpness and complexity Use a smooth creamy Dijon
• Apple cider vinegar: Cuts through the richness and brightens everything Choose raw unfiltered if available
• Smoked paprika: The secret to deep smoky flavor Spanish smoked paprika is especially nice
• Black pepper: Gives balance and a mild kick Use freshly cracked for best results
• Salt: Balances sweetness and makes everything pop Taste as you go and adjust if needed
• Optional Add ins: Red pepper flakes hot sauce Worcestershire sauce cayenne or chili powder for added heat and complexity

Step by Step Instructions

Prep the bacon and vegetables:

Chop the bacon into bite size pieces Dice the red bell pepper and finely chop onion if using Make sure all vegetables are about the same size for even cooking

Cook the bacon:

Place the bacon in a large oven safe skillet or Dutch oven Set over medium heat and cook slowly stirring often until pieces are browned and crisp This usually takes about 8 to 10 minutes Use a slotted spoon to transfer the cooked bacon to a plate leaving the fat in the pan

Sauté the aromatics:

Add the diced red bell pepper and onion to the bacon fat in the pan Cook over medium heat stirring and scraping up any browned bits until the vegetables are soft and lightly caramelized about 5 to 7 minutes

Combine the sauce ingredients:

Lower the heat to low Add ketchup brown sugar molasses Dijon mustard apple cider vinegar smoked paprika black pepper and a pinch of salt Stir thoroughly until the mixture is smooth and combined The sauce should smell tangy and a little smoky

Add the beans and bacon:

Gently fold in the drained beans and return the cooked bacon to the skillet Stir well to ensure every bean is coated with the sauce

Bake the beans:

Transfer the skillet to the oven or spoon everything into a baking dish Bake uncovered at 350 F for 45 to 50 minutes The sauce should be thick and bubbly and the top lightly caramelized

Cool and serve:

Let the beans sit for 10 minutes before serving This helps the sauce thicken even more and the flavors meld together

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I love how the smoked paprika takes these beans from simple to unforgettable It reminds me of learning to cook with my grandmother who always said paprika was her secret weapon These beans bring back that warm kitchen feeling every time

Storage Tips

Store any leftover baked beans in an airtight container in the refrigerator They will keep well for up to four days When reheating add a splash of water to loosen the sauce if it has thickened too much You can also freeze them for up to two months They are a perfect make ahead option for busy weeks

Ingredient Substitutions

Navy or great northern beans are classics but feel free to use pinto beans or even black beans if that is what you have on hand If you run out of brown sugar swap in maple syrup or honey Tomato paste or barbecue sauce can stand in for ketchup And for a vegetarian spin skip the bacon and add more vegetables or smoked paprika for that beloved flavor

Serving Suggestions

These smoky baked beans shine as the ideal side for grilled meats at barbecues but they are also fantastic with cornbread or baked sweet potatoes On cold nights I top them with a fried egg for a hearty dinner Serve them straight from the skillet or transfer to a pretty dish for potlucks

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Cultural Context

Baked beans have been a staple at American picnics and gatherings for generations Their signature sweet tangy sauce evolved as cooks brought together native beans and European ingredients like molasses and mustard Today every family has their own special take and this recipe reflects those homey comforting traditions

Recipe FAQs

→ How can I make these beans vegetarian?

Substitute bacon with extra veggies like mushrooms or diced smoked sausage alternatives, and use extra olive oil for sautéing.

→ Can I use different beans?

Yes, cannellini, pinto, or even black beans are great options if navy beans aren't available.

→ What can I use instead of brown sugar?

Maple syrup, honey, or coconut sugar work well as natural alternatives for brown sugar.

→ Is it possible to prepare this ahead of time?

Absolutely! Prepare up to the baking step and refrigerate. Bake fresh when ready to serve for best texture.

→ How can I adjust the smoky flavor?

Add smoked sausage, extra smoked paprika, or a splash of BBQ sauce for a deeper smoky taste.

→ What pairs well with these beans?

Grilled meats, roasted vegetables, cornbread, or simple salads complement the dish beautifully.