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.

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5 from 4 votes

My Best Baked Beans

The ingredients in my best baked bean recipe are simple and you already have most of them on hand. Great slow-baked flavor through and through. Use your own combination of beans, if you like. You can also add more or less bacon depending on your preference.

Prep Time 5

Cook Time 1 5

Total Time 1 10

Servings

Calories 373

Author Good Dinner Mom

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.

Nutrition Facts

My Best Baked Beans

Amount Per Serving

Calories 373 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 1520mg66%

Potassium 1037mg30%

Carbohydrates 76g25%

Fiber 17g71%

Sugar 32g36%

Protein 16g32%

Vitamin A 191IU4%

Vitamin C 9mg11%

Calcium 149mg15%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Good Dinner Mom’s kitchen.

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My Best Baked Beans

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Cook's Note:

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