Perfect Baked Beans are saucy, flavor packed, and so easy to make from scratch! You can make this baked beans recipe on the stove, oven, or even your slow cooker!
Add the chopped bacon to a large pot or dutch oven over medium-high heat.
Cook, stirring occasionally for about 6-8 minutes until bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Do not drain the grease.
Add the chopped onion and bell pepper to the bacon grease in the pan. Cook, stirring constantly for 3-4 minutes until becoming soft. Add the garlic and cook stirring constantly for 1 more minute.
Add all of the remaining ingredients, including the cooked bacon, and stir to combine.
Bring the mixture to a simmer and then reduce the heat to medium-low.
STOVE TOP METHOD:
Simmer on the stove top for 60 minutes, stirring twice during cooking.
OVEN BAKED METHOD:
Or, preheat the oven to 325 degrees and bake the beans in an oven safe dish for 45 minutes.
SLOW COOKER METHOD:
Pour the beans into a 6 quart or larger slow cooker. Cook the beans on low for 6-8 hours.
Taste the beans before serving and add more salt or pepper to taste, stir well before serving.
Serve immediately. Beans are good in the refrigerator for up to 3 days and can be reheated on the stove top. Beans can also be frozen for up to 3 months, then thawed in the refrigerator overnight before reheating.
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Notes
NOTE ON BEANS: If using canned you will want THREE (15 OUNCE EACH) CANS. You can use pinto, navy, or even kidney beans in this recipe. Dried or canned/drained are fine.NOTE ON PREP TIME: Prep time listed is for canned beans. If using dried beans, you will need to plan to soak them overnight, then, cover them with water in a large pot and boil for one hour, then drain before using in this recipe.NOTE ON SWEETNESS: If you like really sweet baked beans, I recommend adding up to another 1/4 cup of brown sugar to this recipe for a sweeter flavor.