Perfect Baked Beans
This recipe yields the most Perfect Baked Beans every single time! These saucy, flavorful baked beans are made 100% from scratch and taste better than any store-bought can. Plus, you can make them on your stovetop, in the oven, or the crockpot. Instructions for all methods are included!
Servings 12
Ingredients
- 8 Slices Bacon Chopped
- 1 Medium Yellow Onion Chopped
- 1 Red Bell Pepper Chopped
- 2 Cloves Garlic Minced
- 1 Pound Dried or Canned Pinto Beans** SEE NOTES
- 1 Cup Water
- 8 Ounces Tomato Sauce
- 3/4 Cup Ketchup
- 1/4 Cup Packed Brown Sugar
- 1 Tablespoon Molasses
- 2 teaspoons Smoked Paprika
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 teaspoon chili powder
- 1/8-1/4 teaspoon Cayenne Pepper
- Salt & Pepper to taste
Instructions
- 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.
Video
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.