These are my best baked beans. Simple yet powerful ingredients and the perfect trio of beans. Less bacon than most recipes, but you won’t miss it. Truly.
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.
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 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.
Finally, a word of caution. I would NOT add cheese to these beans. Many people like cheese in their baked beans. Don’t do it with this recipe, you’ll be disappointed. The cheese overpowers and dulls the individual spices and Worcestershire smokiness. Not to mention that this is a great dish for people who prefer no dairy or can’t tolerate it.
Note: The reason I would 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. I have found that Bar S bacon is a good option.
My Best Baked Beans
Ingredients
- 4 slices bacon, cut into ½ inch pieces (Not thick bacon, trust me)
- 1 medium yellow onion, chopped
- ¾ cup brown sugar, packed
- 1 - 8 oz. can tomato sauce
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon horseradish
- 2 teaspoons Dijon mustard, or yellow mustard
- 1 teaspoon hot sauce, Frank's Wing Style is great, not too hot
- 1 teaspoon salt
- ½ teaspoon 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
Cook's Note:
- Dry beans, Tastier than canned and prettier but require advanced prep. If you prefer using dried beans, soak your beans the night before. I would use 50% pinto beans, 25% each of red and black beans. Soak enough beans to end up with 5-6 cups of beans.
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.
- 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.
- 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.
- 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.
- Bake 25 minutes. Lower heat to 325F degrees and cook at least another 20 minutes, or up to 35 minutes until you're ready to serve.
Notes
- If you want your bacon crispy rather than tender, cook it separate from the onions and then add to the beans before baking.
Recipe from Good Dinner Mom’s kitchen.
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.