Summer BBQ Baked Beans (Print Version)

Tender beans in a sweet smoky sauce with brown sugar and bacon, perfect for summer meals.

# What You'll 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, optional

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a large oven-safe skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, reserving approximately 2 tablespoons of bacon fat in the 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, and all sauce ingredients. Mix until fully incorporated.
05 - Bring 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 beans are bubbling and sauce has thickened.
08 - Allow to cool for 10 minutes before serving.

# Additional Tips::

01 -
  • The bacon fat does half the work—it's not just garnish, it's the secret handshake that makes everything taste like summer.
  • You dump everything into one pan and let the oven do the heavy lifting, freeing you up to actually enjoy your guests.
  • It tastes even better the next day, which means you can make it ahead and show up to the party stress-free.
02 -
  • Don't drain your beans and then immediately use them cold from the can—let them come to room temperature first, or they'll cool down your whole mixture and throw off the cooking time.
  • If your sauce still looks thin after baking, you can always slide it back in the oven for another 15 minutes; conversely, if it's getting too thick too fast, stir in a splash of water or broth to slow down evaporation.
03 -
  • Use an oven-safe Dutch oven or cast iron skillet so you can go straight from stovetop to oven without dirtying extra dishes—it's a game-changer for cleanup.
  • Pack the brown sugar firmly into your measuring cup before adding it; loose brown sugar will give you less sweetness than you need and throw off the balance.
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