Homemade Baked Beans (Printer-Friendly)
Savory baked beans featuring smoky bacon, molasses, and a rich, thick sauce perfect for any cookout.
# What You’ll Need:
→ Meat
01 -
6 slices bacon
→ Vegetables
02 -
1 medium yellow onion, finely chopped
→ Canned Goods
03 -
48 ounces pork and beans (three 16-ounce cans or six 8-ounce cans)
→ Condiments and Sweeteners
04 -
1/4 cup ketchup
05 -
2 tablespoons molasses
06 -
2 teaspoons prepared mustard
07 -
2 tablespoons pure maple syrup
08 -
1/4 cup light brown sugar, packed
→ Seasonings
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Steps to Make This:
01 -
Fry the bacon in a large skillet over medium heat until crisp. Drain on paper towels and crumble once cooled, reserving 1/4 cup of the bacon grease in the pan.
02 -
Add the finely chopped onion to the reserved bacon grease and sauté over medium heat until translucent. If insufficient grease remains, add a small amount of oil to the pan.
03 -
Add the cooked bacon, pork and beans, ketchup, molasses, mustard, maple syrup, brown sugar, salt, and pepper to the skillet. Stir thoroughly to incorporate all ingredients evenly.
04 -
Transfer the mixture to an ungreased 9 x 13-inch baking dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 60 minutes until bubbly and browned.
05 -
For thicker consistency, remove the foil and continue baking uncovered for an additional 20 to 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
06 -
Remove from oven, give the beans a final stir, and serve warm as a flavorful side dish.
# Additional Notes:
01 -
Beans can be prepared up to 3 days in advance and reheated in the oven before serving.
02 -
Continuing to bake after removing the foil thickens the sauce for a richer texture.
03 -
Add cooked ground meat or jalapeños to customize flavor and bulk if desired.
04 -
To store leftovers, cool to room temperature and refrigerate for up to 5 days or freeze for up to 3 months.