Sweet and Tangy Baked Beans Recipe - Budget Bytes (original) (raw)

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If you’ve only had canned baked beans in the past, then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep this recipe super easy, but then combine them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. Then they’re slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!

“I followed the recipe except for using dried beans. They turned out exceptionally good. This is now my go to baked bean recipe. Thank you Beth.”

Michael

Homemade Baked Beans from Scratch

These easy baked beans are a rich and flavorful mix of tender beans baked low and slow in a tangy, sweet, and savory sauce. Many recipes also include some sort of salt pork for richness (I use bacon in mine), and sometimes finely diced onion and bell pepper. My baked beans recipe is incredibly simple, but I do use a homemade BBQ sauce to make sure the flavor is top-notch!

1. Navy beans or Great Northern beans are the best beans to use for baked beans (in my opinion). The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans hold their shape better, whereas navy beans can break down a bit if stirred too much.
2. I used a well-seasoned cast-iron skillet for this recipe, but any heavy-duty ceramic or cast-iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook, thicken too much, or burn around the edges. You’ll want a dish that can hold about two quarts in volume.
3. In a rush? Try our stovetop baked beans recipe instead and save this one for when you have a bit more time!

Cost 9.01recipe/9.01 recipe / 9.01recipe/0.90 serving

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

Step-by-step photos can be seen below the recipe card.

• ▢ 8 oz. bacon ($3.06)

• ▢ 3 15oz. cans Great Northern Beans ($3.00*)

• ▢ 15 oz. tomato sauce ((1 can) $1.06)

• ▢ ¼ cup tomato paste ($0.31)

• ▢ ¼ cup apple cider vinegar ($0.17)

• ▢ ¼ cup brown sugar ($0.16)

• ▢ ¼ cup molasses ($0.77)

• ▢ 1 Tbsp Dijon mustard ($0.05)

• ▢ 2 tsp Worcestershire sauce ($0.03)

• ▢ 2 tsp smoked paprika ($0.20)

• ▢ 1 tsp garlic powder ($0.10)

• ▢ ½ tsp onion powder ($0.05)

• ▢ ¼ tsp cayenne pepper ($0.03)

• ▢ ¼ tsp black pepper (freshly cracked, $0.02)

• Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.

• Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.

• Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper.** Stir until everything is very well combined.

• Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.

• Serve hot with your other favorite comfort foods!

See how we calculate recipe costs here.

* Dried beans can also be used, but you must soak and cook them first before using (use about 4.5 cups once cooked).

**Store-bought BBQ sauce can often be overly sweet and doesn’t pack much of a flavorful punch. This homemade BBQ sauce has a bold flavor and just the right tangy, sweet, and savory flavor. You can try a store-bought sauce in this recipe (about about 2-2½ cups), but note the result will likely be different.

Serving: 0.5cupCalories: 307kcal (15%)Carbohydrates: 43g (14%)Protein: 13g (26%)Fat: 10g (15%)Sodium: 446mg (19%)Fiber: 7g (29%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Baked Beans Step-by-Step Photos

Brown the bacon: Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Combine the ingredients: Drain 3 15oz. cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked black pepper.

Bake: Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.

Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 minutes, they’re done. If it’s still a bit liquidy, bake until the sauce is thick. Serve and enjoy!

Serving Suggestions

These easy baked beans are so good that they may become the focal point of your plate, even when served as a side! I like serving them with pulled pork or hamburgers for an easy backyard dinner, or spooning them next to scrambled eggs and breakfast potatoes for a super filling brunch. I also think they’re right at home next to mac and cheese just about any day of the week!

But one of my favorite ways to serve them is as a cozy bowl meal. I pile them over mashed potatoes, top with cheese and sliced green onion, for a bowl of instant comfort food.

Storage & Reheating

Keep your leftover baked beans in the fridge for up to 3-4 days. Let them cool first before storing in an airtight container. You can reheat them in the microwave or in a skillet on the stove, but you might need to add a splash of water or broth if the sauce thickens too much during reheating.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth