Baked Beans with Bacon (2025)

• ▢ 4 slices bacon (chopped)
• ▢ 3 slices bacon (optional – for the top)
• ▢ 1 medium onion (finely minced)
• ▢ 1 medium bell pepper (minced)
• ▢ 4 cloves garlic (minced)
• ▢ 3 tablespoons tomato paste
• ▢ 1 tablespoon EACH: smoked paprika and chili powder
• ▢ 1 teaspoon EACH: salt and pepper
• ▢ 2 cup chicken stock
• ▢ 3 15 ounce cans of navy beans (drained and rinsed)
• ▢ ¾ cup ketchup
• ▢ ½ cup brown sugar
• ▢ ¼ cup molasses
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 tablespoon EACH: Worchestershire sauce and dijon mustard

• Preheat your oven to 350 degrees Fahrenheit. Heat a large, ovenproof pot (see notes) over medium heat. Add the chopped bacon and, if using, the whole bacon strips. Cook the whole bacon strips until the fat has rendered and they're starting to turn golden then remove them from the pan. Continue cooking the chopped bacon until it's almost crispy. Remove all but about two tablespoons of the bacon fat.

  4 slices bacon, 3 slices bacon

  

• Add the onion and bell pepper and cook until they're tender, about 5 minutes. Add the garlic and cook for 30 seconds. Push everything to the side of the pot and add the tomato paste. Spread it around and cook for about 2-3 minutes, until it is fragrant and starts to darken.

  1 medium onion, 1 medium bell pepper, 4 cloves garlic, 3 tablespoons tomato paste

  

• Stir in the paprika, chili powder, salt, and pepper. Then, add the chicken stock and scrape the bottom of the pot to remove any stuck-on bits. Stir in the beans, ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, dijon mustard, and crispy bacon.

  1 tablespoon EACH: smoked paprika and chili powder, 1 teaspoon EACH: salt and pepper, 2 cup chicken stock, ¾ cup ketchup, ½ cup brown sugar, ¼ cup molasses, 1 tablespoon EACH: Worchestershire sauce and dijon mustard, 2 tablespoons apple cider vinegar

  

• Bring the pot to a boil, and then remove it from the heat. Stir the beans and then place the partly cooked bacon strips on top. Cover the pan and bake the beans for 40 minutes. Remove the cover and continue baking until the beans are hot, bubbling, and the sauce turns syrupy. Let the beans cool for 10-15 minutes before serving.

  3 15 ounce cans of navy beans

  

Pot: I have a large Le Creuset braiser that I love using to make these beans as it goes from stovetop to oven to table. If you don't have an ovenproof pot, transfer the beans to a casserole dish before putting them into the oven.

Canned beans: I love using navy beans, but other beans work great, too. You can swap them for any small white bean.

Time-saving tip: To save a little time, I often measure the spices in a small bowl and all the wet ingredients (except the chicken stock) into a medium bowl while the bacon and veggies are cooking. That way, I can add them quickly to the pot and save several minutes of measuring.

Using dry beans: Use 2 ¼ cups of dried beans and soak them in cold water for 8-12 hours. Drain and rinse the beans, add them to a pot, and cover them with water. Boil the beans for about one hour until they are soft. Drain the water, then you can use them in this recipe. I've tested this recipe with both canned and dried beans, and the end result was so similar that I now choose convenience and always opt for canned beans.

© Author Kristen Stevens