Summer BBQ Baked Beans (Print)

Tender beans slow-cooked with smoky bacon and brown sugar for a flavorful summer side dish.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 350°F.
02 - In a large oven-safe skillet over medium heat, cook chopped bacon until crispy. Remove with slotted spoon and set aside, leaving approximately 2 tablespoons bacon fat in pan.
03 - Add diced onion and green bell pepper to the pan. Sauté for 4 to 5 minutes until softened and translucent.
04 - Stir in drained beans, cooked bacon (reserve 2 tablespoons for topping), and all sauce components. Mix until thoroughly 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 bubbling and sauce has thickened.
08 - Allow to cool for 10 minutes before serving.

# Top Tips:

01 -
  • The bacon fat does all the heavy lifting—it seasons everything without any fussiness or extra steps.
  • Brown sugar and molasses create a sauce that's sweet without tasting like dessert, and it actually gets better as it sits in the oven.
  • You can make this hours ahead and reheat it gently, which means less stress on party day.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your sauce cloudy and thick in the wrong way, so give them a good rinse under cold water.
  • Taste the sauce before it goes in the oven; if it's too sweet, add another splash of vinegar or Worcestershire, and if it needs heat, this is when to add cayenne because you can't take it out later.
03 -
  • Let the bacon cook until it's truly crispy, not just brown—that extra minute of cooking renders more fat and gives you more flavor base to build on.
  • Pack your brown sugar into the measuring cup so you're getting the full amount, because the difference between loose and packed is significant in this sauce.
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