No cookout or backyard BBQ feels complete without a big pan of classic baked beans.
The best baked beans strike the perfect balance of sweet, smoky, and savory—and they should be just as welcome at a summer cookout as they are alongside comfort-food dinners. This recipe has been a longtime favorite because it’s easy to make, feeds a crowd, and delivers big flavor without fuss.
Whether you’re serving baked beans with burgers and ribs or bringing a reliable side dish to a potluck, this recipe comes together simply and can be made ahead, making it ideal for busy entertaining.
Everyone needs a “best” baked bean recipe in their repertoire. You know, the beans that disappear before anything else at the barbecue because everyone wants seconds. The “Who made the beans?” beans, the “I must have your recipe for the beans!” beans. These are my BEST baked beans and they’re easy. You already have most of the ingredients on-hand. In fact, you might be skeptical that I might not know good beans because the ingredients are so common, the recipe doesn’t call for an entire pound of bacon, and the ingredient list is not 30 items long. Trust me, these beans have been tested over many years and have been given the “best” label by throngs of testers.
The best baked beans strike the perfect balance of sweet, smoky, and savory—and they should be just as welcome at a summer cookout as they are alongside comfort-food dinners. This recipe has been a longtime favorite because it’s easy to make, feeds a crowd, and delivers big flavor without fuss.
Whether you’re serving baked beans with burgers and ribs or bringing a reliable side dish to a potluck, this recipe comes together simply and can be made ahead, making it ideal for busy entertaining.
How To Make The Best Baked Beans
My best baked beans uses three different types of beans; pinto beans, red beans and black beans. I add less bacon than most recipes because the beans are king. But don’t worry, this recipe will not be lacking in deep flavor. The process starts on the stove with a few slices of bacon (not thick-sliced baon. See note) and a chopped onion that saute’ together until the bacon is crisp and the onion starts to brown. Next, just the right amount of brown sugar, tomato sauce, horse-radish, Dijon, Worcestershire, hot sauce (this will not add much heat so don’t skip it) and salt and pepper all get stirred in.
This simmers just until the sugar has completely dissolved. 
Then the beans and seasonings all get baked in a 9 x 13-inch dish, low and slow. 
When the beans come out, they may appear to be too dry or even over-cooked. But this is the look you want. As soon as you give them a stir they look delicious and irresistible. 
And irresistible they are. I would double or even triple the recipe for a large crowd because they’re always popular. The longer you bake them, especially when doubled, the better the flavor. So, here are my best baked beans. I hope they become your best as well.
Baked Beans Variations
BBQ Baked Beans
Stir in a little extra barbecue sauce or smoked paprika for deeper smoky flavor.
Vegetarian Baked Beans
Skip the bacon and add sautéed onions and peppers for a hearty meat-free option.
Slow Cooker Baked Beans
Prepare as directed, then transfer to a slow cooker and cook on low for 3–4 hours—perfect for parties.
Sweet-and-Smoky Baked Beans
Add a touch of brown sugar or maple syrup for extra sweetness balanced with smoky bacon.
Frequently Asked Questions
What kind of beans are best for baked beans?
Navy beans are the classic choice for baked beans because they hold their shape and absorb flavor well. Great Northern beans also work.
Can baked beans be made ahead of time?
Yes. Baked beans taste even better when made a day ahead. Store covered in the refrigerator and reheat gently before serving.
How long do baked beans last in the fridge?
Baked beans keep well for 3–4 days when stored in an airtight container in the refrigerator.
Can you freeze baked beans?
Yes. Let the beans cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently.
How do you keep baked beans from drying out?
Cover the dish while baking and add a splash of water or broth if needed to keep the beans saucy.
These baked beans are easy to make ahead and always a welcome addition to any meal. Serve them alongside burgers- try my Hawaiian Teriyaki Burger, grilled chicken, or ribs like this recipe for the Best Baby Back Ribs in the slow cooker, or include them as part of a simple summer potluck menu. Leftovers reheat beautifully, making this recipe just as useful on busy weeknights as it is for entertaining.
My Best Baked Beans
Ingredients
- 4 slices bacon cut into ½ inch pieces (Not thick bacon)
- 1 medium yellow onion chopped
- ¾ cup brown sugar packed
- 1 - 8 oz. can tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp horseradish
- 2 tsps Dijon mustard or yellow mustard
- 1 tsp hot sauce
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1- 28 oz. can pinto beans drained
- 1- 15 oz. can red beans drained
- 1- 15 oz. can black beans drained and rinsed
Instructions
- Heat oven to 350F degrees and place oven rack one place above the middle position.
- Heat a large skillet to medium and add chopped 4 slices bacon. Cook for about 3 minutes.4 slices bacon
- Add 1 chopped onion and stir together with bacon. Continue to cook on medium heat until bacon is well crisped, but not burnt, stirring occasionally. If necessary, lower heat to medium-low.1 medium yellow onion
- Once bacon is cooked and onions are starting to caramelize, add ¾ cup brown sugar, 8 ounces tomato sauce, 1 Tablespoon Worcestershire, 1 teaspoon horseradish, 2 teaspoons mustard, 1 teaspoon hot sauce, 1 teaspoon salt and ½ teaspoon pepper. Stir until brown sugar is well dissolved into other ingredients, about 3 minutes.¾ cup brown sugar, 1 - 8 oz. can tomato sauce, 1 tbsp Worcestershire sauce, 1 tsp horseradish, 2 tsps Dijon mustard, 1 tsp hot sauce, 1 tsp salt, ½ tsp freshly ground black pepper
- In a 9 x 13-inch casserole dish, add drained 28 ounces pinto, 15 ounces red, and 15 ounce black beans (rinse the black beans since they are harder to drain). Stir bacon/onion mixture into the beans.1- 28 oz. can pinto beans, 1- 15 oz. can red beans, 1- 15 oz. can black beans
- Bake 25 minutes. Lower heat to 325F degrees and cook at least another 20 minutes, up to 30. The beans may seem to lose some moisture when they come out of the oven. Just give them a quick stir and they're perfect.
Notes
- I advise against using thick-sliced bacon is the bacon is going to soften back up a bit during baking, no matter how crispy you cooked it on the stove. You don't want thick slabs of soggy bacon in your finished beans.
- If you need a vegan/vegetarian version, feel free to leave out the bacon. They're still fantastic.
Recipe from Good Dinner Mom’s kitchen.
This recipe is incredible! I was looking for something better than canned and this is it. Thick, flavorful, and was so easy to make!
Made these for dinner and they were absolutely incredible! Perfect balance of sweet and savory-Thanks for sharing!
Thanks Elena! We love them and I’m glad you did too.
I make this recipe all the time now. It’s so easy and it is always a crowd pleaser. Thank you Sally
BEST BAKED BEANS! I used at least that much bacon if not more. I highly recommend this recipe .
When I am asked to bring a side dish to a get-together or dinner this is what comes to mind every time! It does not disappoint and I ALWAYS get rave reviews of how good these are. I even tell the non bean lovers they need to try at least one bite because they’re so good!
Thanks so much, Kristen! I get the same reaction whenever I make it. 🙂
These beans have become a favorite recipe for family gatherings!!! BUT… I would recommend crisping the bacon separately. If you try to finish with the onions, you can’t get the bacon crisp!
Hi Tara, Thank you for making this recipe become a family favorite! I totally agree that the bacon never crisps when cooked with the onions and your method is a great suggestion. In fact, I’m going to add it to the printable recipe as an option. My family has never cared about the bacon being crisp but some people will definitely want this. Thanks again and I appreciate you taking the time to comment. This means a lot to me.
How long will this take to cook in a tin baking pan?
Do you mean a disposable aluminum foil tin pan? The beans should take the same amount of time not matter the pan. If it’s a thin pan, maybe check them 15 minutes early.
Making these for my daughters birthday!
What a fantastic dish! I’ve made them three times so far and am making them again tonight. These beans always look fantastic and are great to bring to pot lucks. I really like using the dried beans for this; makes all the difference in presentation and texture. It’s nice to have another use for my horseradish other than just Bloody Marys.
I normally play around with the ingredients on most recipes, but this one stands great on it’s own! Thank you so much for sharing this.
Jarrod, you just made my weekend. Thanks for your kind words and I’m glad you like the recipe. This is one that my family loves as well and I never change it either. Thanks again.
Hi there,
Making these tonight. They’re in the oven & smelling delicious. I can already tell they’ll be amazing! Not to mention, that might me the best BBQ sauce I’ve ever tasted. Hands down.
Thanks a lot!
Kara! Wow, I’m honored that you sent me this comment before they’re even finished baking. Thanks so much for the nice words. This made my day.
My husband loves these! And he hates beans.
These beans are my hands-down favorite! They are even delicious cold. Will be making these ALOT!!! 🙂
Ohhhh my goodness!!!! I made these tonight, ABSOLUTELY DELICIOUS!!! I made them for a family BBQ and none of us could stop eating them, even though we were full! Soooo very yummy!!! Thank you so much for sharing this recipe!!
I made these for 4th of July party. They were delicious! Got many compliments. I doubled the recipe & added more bacon (1 lb thin cut). I think that made the beans more moist.
Pat, Thanks for making these and I’m glad they were a success! 😉
I will be making this for the the 4th of July looks amazing!
That’s great, Louise! Let me know how you like it.
This sounds like I need it soon. Will wait for the dry bean instructions. Think I will use my large stainless steel everyday pan to cook the bacon, etc. and then just add the beans to that and put it in the oven. I hate washing 9×13 baking dishes. Hate it.
I’m with you regarding washing out a 9×13 pan. Yes, your idea for the large pan in the oven sounds good. I added simple instructions regarding dry beans at the bottom of the ingredient list. Let me know how they turn out for you.
This sounds delicious… what to you have for those of us who like starting with dry beans?
Hi Lynn, I meant to add a variation for using dry beans. I will add that information to the bottom shortly.