Smoky Baked Beans with Bacon (Print-Friendly Version)
Slow-baked beans with bacon, red bell pepper, and smoky spices for a sweet, savory, and hearty dish.
# What You’ll Need to Make This:
→ Core Ingredients
01 -
6 slices thick-cut bacon, chopped
02 -
1 medium red bell pepper, diced
03 -
1 small onion, finely chopped (optional but recommended)
04 -
3 cans (425g each) navy beans or great northern beans, drained and rinsed
05 -
120 ml ketchup
06 -
55 g brown sugar (light or dark)
07 -
15 ml molasses
08 -
15 ml Dijon mustard
09 -
15 ml apple cider vinegar
10 -
2 g smoked paprika
11 -
0.5 g black pepper
12 -
Salt to taste
→ Optional Add-Ins
13 -
2 g crushed red pepper flakes
14 -
A dash hot sauce or Worcestershire sauce
15 -
A pinch of cayenne or chili powder
# How to Prepare:
01 -
Set oven to 175°C (350°F).
02 -
In a large oven-safe skillet or Dutch oven, cook chopped bacon over medium heat until browned and crispy. Remove bacon with a slotted spoon and set aside.
03 -
In the rendered bacon fat, sauté diced red bell pepper and onion for 5–7 minutes until softened and lightly caramelized.
04 -
Lower heat to a gentle setting. Stir in ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and salt. Mix thoroughly to incorporate.
05 -
Add drained beans and reserved bacon to the skillet. Stir gently until beans are evenly coated with sauce.
06 -
Transfer skillet to oven, or pour mixture into a baking dish. Bake uncovered for 45 to 50 minutes, until sauce thickens and bubbles gently.
07 -
Remove from oven and allow to cool briefly. The sauce will continue to thicken as it rests before serving.
# Extra Tips:
01 -
For a vegetarian alternative, omit bacon and incorporate extra sautéed vegetables or smoked paprika for depth.
02 -
Beans such as cannellini or black beans can be substituted to taste.
03 -
Brown sugar may be swapped for maple syrup, honey, or coconut sugar for different sweetness.
04 -
Ketchup can be replaced with tomato paste or BBQ sauce for a richer profile.