Easy Baked Beans

These Easy Bacon Baked Beans are the perfect blend of sweet, savory and smoky! Topped with bacon, they’re always a hit, and are SO easy to make!

This Baked Beans recipe is one of those recipes we have with so many of our family dinners and for potlucks and bbq’s.  We also love easy summer recipes like my Classic Pasta Salad and Smoked Chicken Wings.  This is one of my Side Dishes recipes I know you’ll want to keep on hand!

This post was originally compensated by Collective Bias, Inc. and its advertiser.

These Brown Sugar and Bacon Baked Beans are the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're always a hit, and are SO easy to make! #bakedbeans #beans #baked #bacon #brownsugar #potluck #bbq #summer #cookout #easyrecipe


Baked beans are such classic summer cookout/bbq food… and really easy to make yourself!  Don’t reach for a can of pre-seasoned and full of preservatives beans… whip up these easy and lip-smackingly delicious brown sugar and bacon baked beans instead!  Your mouth will thank you.

Baked beans are such a classic dish, and I love how many varieties there are!  Depending on your tastes and where you live, your beans might be more savory, more sweet, or more smoky.

These beans are a great combination of the 3!  You get the savory flavor from the sautéed onions and peppers, sweetness from the brown sugar, and the smokiness from the molasses and of course, the bacon 🙂

I also like to season my bacon with a sprinkle of black pepper, smoked paprika, chili powder, dried rosemary and brown sugar.  That’s my signature bacon seasoning, it’s SO addicting!


Making these baked beans is a cinch… in about 10 minutes they’re ready to pop in the oven and then you don’t have to mess with them for at least 2 hours.

  1. Cook bacon halfway through in whichever method you prefer.  See my method for baking bacon below in the additional cooking tips section.  Once bacon has cooled enough to handle, roughly chop into bite-sized pieces.
  2. Preheat oven to 325°F and set oven rack to lower-middle position.
  3. Cook onion and pepper.  I like to use bacon grease to saute these in if I have it, but butter will work just as well.  Just saute until softened, about 4-5 minutes.
  4. Add beans, ketchup, molasses, brown sugar, cider vinegar, and dry mustard.  Stir to combine well and let cook a minute or two to make sure it’s all meshed together.
  5. Transfer bean mixture to a greased 3 quart baking dish or pot.  Top evenly with partially cooked bacon.
  6. Bake 2-3 hours, until beans are desired consistency.  I like my beans thick and brown, so I bake mine closer to 3 hours, but if you like yours more saucy, start checking the beans around 2 hours.

Baked beans in pot


Even though they’re pretty straightforward, here are a few extra tips and tricks.


How long you cook them depends on how you like your beans… I like mine thick and pretty brown.  So I cook mine about 2.5 hours, sometimes up to 3.  If you like yours a little less thick, I’d cook them for 2 hours.


Baking bacon is my preferred way to cook it, since there’s NO mess, and it’s pretty hands off.

Line a rimmed baking sheet with a double layer of aluminum foil (trust me on this).  Lay out your bacon so they’re close but not actually touching.

Place baking sheet in a COLD oven, turn the oven on and preheat to 400°F.  Immediately start a timer for 18-19 minutes.

No need to flip them or anything, just walk away until the timer beeps.  If you like your bacon a bit crispier, you’ll probably want to bake an additional minute or two.


  • So when I bake my bacon for baked beans, I only bake it about 10-12 minutes.
  • My advice is to cook it about 1/2 to 2/3 of the way done.  That way it will be nice and crispy once the beans are finished!

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  • VEGETARIAN – to make this dish vegetarian-friendly, don’t use bacon fat, and omit the bacon.  You’ll also want to use 4 (15.5 oz each) cans of navy or pinto beans that have been drained and rinsed.  Increase the sauce ingredient amounts by 1/2 to make up for the lack of sauce in the pork and beans.
  • SPICY – if you prefer your baked beans to have some kick, use 1 – 2 diced jalapeños instead of the green bell pepper.  You can also add some cayenne pepper to the sauce, and top with some jalapeno slices!
  • EXTRA SMOKY – I don’t know about you, but I LOVE smoky baked beans.  Try adding 1/2 tsp of liquid smoke to the bean mixture.  You could also smoke these baked beans in your smoker at 325 for about 2 hours!
  • SLOW COOKER – if you’d prefer to cook your beans this way, cook onion and bell pepper in butter as directed in recipe.  Cook bacon all the way through to desired crispness, then set aside.  Add all ingredients to slow cooker, stir and cook on LOW for 6-7 hours, or HIGH for 3-4 hours.  If beans are too thin, remove lid and continue cooking (on HIGH now), until thickened to your liking.  If your beans are too thick, stir in a little bit of water, as needed.  Top beans with bacon before serving.


You can make these beans a day or so ahead of time.  I find that when I reheat my beans, they tend to dry out a bit though.

Alternatively, you can also assemble the bean mixture and pre-cook the bacon and store them separately in the refrigerator.  Then just add to baking dish, top with bacon and bake.  This will ensure your beans aren’t dry at all.

Spoonful of baked beans with jalapeno


Leftovers should be refrigerated in an airtight container and consumed within 1 week.


Let baked beans cool completely, then store in a freezer-safe, airtight container for up to 3 months.

Thaw overnight in the refrigerator, then reheat at 350°F for 20 minutes or until hot and bubbly throughout.


  • 3 quart baking dish – normally I use a glass dish like this one, and I love the included lid!
  • Alternate baking dish – if you like the look of the dish in the photo above, this is a very similar product and by the same quality brand.



Recipe originally published in 2015 and has been updated in 2020 with additional information.

Brown Sugar and Bacon Bacon Beans | These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit! | http://thechunkychef.com

Brown Sugar and Bacon Baked Beans

These baked beans are semi-homemade and the perfect blend of sweet, savory and smoky! Topped with delicious bacon, they're sure to be a hit!
5 from 45 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Servings 8 servings
Calories 435


  • 10 slices bacon - diced
  • 1 yellow onion - finely diced
  • 1/2 green bell pepper - finely diced
  • 54 oz can pork and beans - or 4 (15.5oz each) cans
  • 4 Tbsp ketchup
  • 1/4 cup molasses
  • 2/3 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tsp dry mustard


  • Cook bacon about half way through (in whichever way you want), and set aside to drain on a paper towel. Once cooled, roughly chop into semi-bite sized pieces.
  • Preheat oven to 325 degrees and set rack to the lower-middle rack position.
  • In a deep skillet, heat about 2 Tbsp of bacon grease (or butter) over MED heat. Add diced onion and green pepper and saute about 5 minutes, until softened.
  • Add remaining ingredients and stir to combine well. Let mixture simmer for a minute or so.
  • While the mixture is simmering, grease a 13x9 baking dish, or other 3 quart dish or pot.
  • Pour beans into the prepared baking dish and lay cooked bacon on top of the beans.
  • Bake for 2-3 hours, depending on your desired consistency.
  • Let the beans stand for 5 minutes before serving.



** if you want to feed a larger crowd, you can hover over the number of servings, and a slider will appear.  Slide until it shows the amount of servings you want, and it will automatically calculate the ingredient amounts for you!
Garnishing with sliced jalapenos is great if you like a little heat!
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!



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Recipe Rating

170 comments on “Easy Baked Beans”

  1. I just took these beans out of the oven and the smell is heavenly. I did add the optional 1/2 tsp of liquid smoke as you mentioned. The taste is out of this world DELICIOUS!!! I baked them for 2-1/2 hours. Thank you Amanda for a terrific recipe.

  2. I used a bag of great northern beans.i used Dijon mustard and added a bit more of the ingredients to taste. I also added granulated onion and granulated garlic.
    I only stove top cooked it.. The flavor is amazing.
    Also no bacon to make it a little more healthy.

  3. I’m wanting to make these tomorrow but need to increase the number of servings. I know you use a 9 x 13 baking dish, but do you think a dutch oven would work, or is it too deep?

  4. Every time I think of baked beans, this is the recipe I think of. I love the flavors & the ease of putting this together. The only downside is that I have to wait til it’s done baking to dig in!

  5. I made this in the oven for 2 1/2 hours. It was a little thick so added some hot water & stirred it. It was just right. I made it for my bosses monthly men’s group of 8 men. They ALL raved about how good the beans were. The next day my boss said those were the best baked beans he has ever had! Thank you for a great addition to a nice summer dinner.

  6. Delicious and simple! These taste amazing.

  7. I want to make this recipe for a memorial service. We will be feeding about 100 people. How much should I multiple the ingredients by to make sure I make enough?

    • I’ve never made this recipe on that scale, but will there be a lot of other foods there? If so, I would multiply the ingredients by about 4. Otherwise you may end up having to make a lot of batches.

    • Hello, 
      I haven’t made this yet. But is it possible
      To make a day early, and not bake it but put in ridge? Then bake next day? 

  8. If I am going to use beans from scratch instead of canned baked beans, do I need to add pork or alter the recipe?

    • I’ve only made this recipe as written, or as written in the “variations” section of the post, so I can’t say for certain. I would probably add extra bacon and stir some into the bean mixture, as well as have some on top. You’ll also need to increase the sauce ingredient amounts by 1/2 to make up for the lack of sauce in the pork and beans.

  9. Please use a conversion chart for ingredients to American use, tsp. Tbls, cups(s).

  10. What are the green leaves that you use to garnish with (in the pics) after cooking?

  11. Very good just like momma used to make.

  12. Do you cover the beans when you cook them?

  13. Can I use 1 can pork n beans a can of kidney a can of great northern a can of butter beans. If so do I use liquid from all cans of beans. Thank you

    • Yes that would work, but instead of using the liquid from the kidney, northern and butter beans… I would increase the sauce ingredients (ketchup, molasses, brown sugar, vinegar and dry mustard) by 1/2 so you’ll have 1.5x the sauce to mix with the beans.

  14. Best baked beans recipe I have found. Everyone loved it. I cut down half the molasses and brown sugar and it still came out great. 10 Star recipe here… Thank You

  15. Is using 1 lb. bag of beans best for this recipe? 

    • I honestly couldn’t say, as this recipe doesn’t use dried beans.

    • I used a 1 kg (2.2 lbs) bag of dried beans and it was a little more than doubled, so 1 lb of dry beans should work good for one batch! Just make sure to soak and cook the beans thoroughly before using them for this recipe. And I added about 2 tsp of salt per batch to make them close to the normal canned bean taste. Delicious – our family loves this recipe!

  16. Such a fantastic dish!! LOVE the bacon!

  17. The only pork and beans I could find are in tomato sauce, should I drain the sauce? 

  18. Best baked beans I’ve ever tasted! Truly scrumptious

  19. Definitely my new favorite baked beans!

  20. The best baked beans recipe I have ever tasted! Even my picky eaters gobbled this up!

  21. Oh my, these bacon baked beans sound amazing!! I can’t wait to try this recipe!

  22. These Easy Bacon Baked Beans are perfection!These look outstanding!!

  23. Well you certainly elevated those baked beans! I can’t wait to wow my family with these.

  24. We HUGE baked bean fans. Adding this to our Summer Cookout menu!

  25. Best baked beans I’ve had, hands down. Brought this dish to a family bbq and it was literally the hit of the dinner (besides the smoked brisket😉) highly recommend!! Thank you for the amazing recipe!!

  26. Can you do this in a crockpot?

  27. This is an outstanding recipe. I lookef for a long time for one as good as this one.

  28. Do you cover the bean when you put it in the oven?

    • Nope, I cook them uncovered so the sauce can cook down and get nice and thick 🙂

      • What is the differance in useing a convection oven vs regular ?? How would it effect the beans ??

        • First of all, love your name you put here… gave me a good laugh! I’ve never baked these beans with a convection oven, but I do know the main difference between the two types of oven is the where the source of heat is. In a regular oven it’s traditionally on the bottom, but with convection, the heat is blown all around by fans. So I would say the oven rack position wouldn’t matter as much with a convection oven, and I would guess the cook time would be about the same. I’d just keep an eye on them 🙂

    • Best baked beans EVER! I substituted the vinegar with brown sugar BBQ sauce and cut the brown sugar from 2/3 cup to 1/3 cup. I used 2TBSP prepared mustard instead of the 2 tsp dried mustard and every bean in the dish was gone!!

  29. Quick question, do you drain the canned beans before adding to the sauce or toss them in, liquid and all? Thanks in advance!

  30. Excellent !! Hard to believe, @ 68 yrs old, never made BB. Used crockpot. Used a mixture of canned p&b. 84oz beans, followed recipe. They’re great.!!!Thank you 💕💕🌹🌹

  31. After soaking the beans (I used all small white beans) overnight — not just the three hours called for in the recipe — and cooking them in the Instapot as directed for 50 minutes, I found them not nearly done. The sauce turned out well, but the “doneness” of the beans was a disappointment.

    • I think you must be commenting on the wrong recipe… this recipe uses canned pork and beans (not dried beans), and is baked (not cooked in an Instant Pot)…

    • If you soaked the beans for that long and then pressure cooked them for 50 minutes without them getting soft, your beans were too old. People don’t realize that dried beans have a shelf life unless they are stored properly 

  32. Best beans I have ever made!

  33. Thank you! This recipe looks really really good and so much easier than beans from scratch, but since I’ll be making them mostly for vegetarians, I am going to use the marinade from a vegan (daikon) bacon recipe I have and add that in instead of the bacon. The vegan bacon marinade is to die for so I’m pretty sure it’ll give the beans the richness of bacon without offending the vegheads. My SIL said I could put that marinade on cardboard and he’d eat it! (But I’ll also make some bacon on the side to satisfy my husband!)

  34. Hi, newb here. How did you cook the bacon in the oven? At what temp and for how long? 

    • My favorite way to bake bacon is to add the bacon to a foil-lined rimmed baking sheet. Place it in a cold oven, then turn on the oven to 400 F degrees. For fully baked bacon, I bake for 18-20 minutes, but for this recipe I cook for about 11-12 minutes, so it won’t be fully cooked (so it can continue cooking with the beans).

  35. These just came out of the oven and they are Awesome! I did a mix of pinto, great northern and pork n beans. Also, added 1/2 cup of honey. Wow, they’re so smooth and sweet! Easy Peazy…”

  36. Best baked bean we have ever tasted!

  37. Great recipe..I added red and yellow bell peppers..Way to go ..5 stars….

  38. Ah-mazing!! 

  39. I’m really excited to try this recipe next week to serve to a large group of friends who are coming over for a BBQ.  I hate to be such a dork… but which brand of pork and beans do you recommend?  Does the cooking time change if I double the recipe? Thanks!

    • Not a dork at all! 🙂 I’ve used Campbells, Vandekamps, and even Bush’s. I’ve not doubled the recipe, so I can’t say for certain, so you might want to check them after 2 – 2 1/2 hours and see how they’re looking. I like my beans to be pretty thick, but others like theirs more liquid-y.

  40. These are very good! I didn’t sauté the veg and they were perfectly cooked after that long period in the oven. I also just laid pieces of raw bacon top. 

  41. I made the Baked Bean recipe for my family on the 4 th of July. They loved them. I enjoyed the flavor and I used cannelloni beans. 
    Thank you for sharing. 
    Sharon Mattingley Comer Ranaldi
    Anchorage and Girdwood, Alaska

  42. I’ve made this a few times now for BBQ parties and it is so good! And everyone seems to like it a lot!

  43. I am trying this recipe out soon. Those beans look delicious.

    I couldn’t find dry mustard at the two grocery stores I visited (I have bought Colman’s in the past but a long time ago). I could only find ground mustard. Internet opinion is divided on whether these two are the same thing or can be substituted for each other. What do you think? Would it be better to use a prepared dijon mustard if I can’t find something like Colman’s?

    • I’ve only used Colman’s, but this recipe is pretty forgiving, so I don’t think either option would be bad.

    • If you substitute the prepared mustard for dry, you can probably leave out the vinegar. If you’re going the other way, substituting dry for prepared, it’s usually recommended to add vinegar. 2 T of prepared is equivalent to 2 t of dry. 

  44. Have been cooking and baking for over 60 years, and lately I’ve been looking for new versions of tried and true recipes. This one is a gem. Never knew that adding bell pepper to the beans would make such a taste difference. My husband said that they reminded him of the taste of the beans at our favorite BBQ restaurant. He was amazed. Can’t wait to share with family and friends.

    • Hi, I cannot wait to make this!

      I am pre-making my Thanksgiving side dishes and freezing them because I have TWO Thanksgiving dinners to cook for.

      What are your suggestions for making in advance and freezing to keep them from being watery or dried out????

  45. I came across this recipe searching for baked beans with bacon and it was AMAZING! My mom who always makes the beans for family gatherings actually tried this after I made it and said I am going to start bringing the beans from now on! Made just how it states and everyone rants and raves about hoe great the beans are! LOVE LOVE LOVE!

  46. I made this yesterday for a cookout we hosted, and it was absolutely amazing – best baked beans I’ve ever had, and the guests kept coming back for more! Will be making this over and over!

  47. These are he best baked beans ever!  Everyone loves the sweetness of these beans!  They were a big hit.  It’s the 4th of July and I’m making them for our block party.  
    Thanks for the recipe!

  48. Excellent beans, the kind where they disappear. I had to use prepared Mustard (being Buffalo, we use Weber’s Horseradish Mustard).

    But this was just bang on goodness.

  49. This recipe has really good flavor, but I cooked them too long and the beans were thicker than I like. I baked them for 2.5 hours. Next time, i will bake them for 1.5 or 2 hours at the most.

  50. I make these all the time. They are fantastic! Thank you for the recipe!

  51. Tried this for a family BBQ & it was a hit, everyone kept complimenting! Easy recipe to follow if making larger portions ( did 3/54oz), the bacon is a little time consuming ( you can cook strips in oven for larger portions) . If short on time, chop the veggies the night before & premake the sauce only & combine the day of. Found out family prefers beans more saucy than what recipe calls for, so cooked 30-45 min less. Will definitely keep this recipe with the family!

  52. Could this be done in a slaw cooker instead of traditional oven?  How long would it have to cook that way (overnight? ). Thinking about taking it to a potluck as a way to keep it warm…

  53. I have mad Baked Beans for years… they were “good” nothing special. But these were amazing!! They tasted like what my Grandma used to make!! I think the secret is the Apple Cider Vinegar!

  54. These were really good! My boyfriend’s nephew who said he doesn’t like baked beans said they were delicious. I think next time, I’ll cook the beans for a while first to firm them up, then put the bacon on top later, because the bacon just sunk in, and I think it’d be even better if it sat on top and gave it a little crunch

  55. I discovered that these are actually better if cooked ahead, refrigerated, and reheated!! They were good the same day I made them, but even better the next!! Adding this recipe to my collection!

  56. This recipe sounds amazing! I have a quick question and I apologize if it is a dumb one but I’m new to cooking so bear with me. I’m hosting my very first big Thanksgiving dinner for my family this year. Would these beans still taste good if I made them a day before and reheated them the next day?

    • Hi Hayley 🙂 No such thing as a dumb question! I’ve never actually made them the day before then reheated, but I think it would be okay. I would probably bake them the day before a little less than usual. As the beans cook, they cook down the sauce thickens, so I would watch the beans around the 2 hour mark, and pull them out when they’re still slightly “looser” than you’d like. Cool them completely, cover and refrigerate. On Thanksgiving day, get the beans out of the refrigerator about 45 minutes before you want to start reheating them, so the pan can come to room temperature. Bake at 350, with the pan covered in foil, so the bacon doesn’t get burnt. Bake about 30-40 minutes, or until hot and bubbly throughout 🙂

    • Yes..We find that making Baked Beans the day before and reheating makes a big difference in the taste of the above Baked Bean recipe….And, I always make mine in the biggest Crock Pot on the market….let it rest overnight, reheat the next day, take to the party or outdoor BBQ hot, plug in on low and my beans are the hit of the party!!!
      Norma Thomas-Herr, Wauseon, Ohio

  57. I need to make this for 200. How much of each do I need

    • I’ve never tested this recipe on that kind of scale… it’s 25x the recipe. So you’re going to have to multiple all the ingredients by 25, and you’re going to need a lot of pans.

  58. Excellent recipe. Made it for the second time. First go was 3 days ago. Took it to a small potluck, Amazing how 6 people almost finished it. A couple of observations.

    First time, I used two 28 oz cans of VanCamp,s pork and beans. I also had the oven at 350. After an hour and 45 minutes, the beans had a drier texture. Still moist and delicious, but no “loose” sauce. It all stays in place.

    This time I used four 15 oz cans of Van Camp’s, so a little more volume. After two and a quarter hours the beans are juicier. Also delicious, but a spoon is required to fully appreciate. I’m going to shoot for something in the middle.

    Lastly. 10 slices of bacon? Whose slices? That would be a pound and a half of some types. Turns out that there are 19 slices in a pound Hormel Black Label, so half a pound it is.

  59. I used a large can (114 oz) of pork and beans because I am making the recipe tonight for a crowd. After simmering, I put the beans in the baking pan with a slotted spoon because it looked very liquidy. After transferring the beans, it looks like I have about 3 cups of liquid leftover. I want to add some of that to the pan but I’m afraid that it will end up too liquidy when I’m done baking them if I add it all. What do you think?

    • Hi Shannon, did you double the other ingredients as well? If so, and you’ll be baking for the full 2-3 hours, the liquid cooks down substantially and becomes the sweet/savory sauce.

  60. instead of putting in the oven can I do it in microwave?

  61. Hi! Your picture for this recipe looks fabulous. Can you tell me the herb/garnish you topped it off with? Parsley? Cilantro? TIA!!

  62. Can I put these in a crockpot? 

  63. This baked bean recipe is Delicious!!!  I made it for a neighborhood cookout, doubled the recipe and it was a bit hit. The pan was scraped!  Everyone loved it. 

  64. Hi. I can’t find anything that says to drain the pork and beans before you put them in the skillet. Do I drain them or not? Thank you! 🙂

  65. Hi, I’m going to try this recipe for our Memorial Holiday at work. I have one question, do I cover them?

  66. These were great. Everyone loved them. I made them in the crockpot and used regular navy beans and they were delicious. Perfect with ribs and coleslaw. 

  67. Amanda 

    These beans are super delicious. Made then tonight

    Thankyou so much, Sue

  68. YUM! Made these for a birthday party and put them in the crockpot. Worked perfectly and they were so good!

  69. Great Recipe, I have read it several times and do not see how many servings this makes
    Could you Please Advise Thanks

  70. It looks like the bacon has been cut up in your baked bean and bacon recipe. However, the recipe states to lay the bacon on top in casserole dish. Can I chop up and cook in beans and get the same result?

    • Hi Terri… I cut up the bacon into pieces, but still lay in on the top of the beans before baking. This allows it to get nice and crispy as the beans cook. If you stir the bacon into the beans it will be soft and mushy.

  71. Pingback: Delicious Super Bowl recipes you can make without a Crock-Pot

  72. I made these baked beans for our Thanksgiving meal. It was an easy to follow simple recipe and it was the best baked beans I’ve had in many years , they tasted like the ones in the basement of the little Portland Wisconsin Lutheran Church. Grandma would be proud of me.

  73. Hi how are you? I was just wondering how much of the seasonings do you use for the bacon? Have a great day

    • Hi Kristen 🙂 The chili powder, pepper, brown sugar and dried rosemary are totally optional, in fact, most times I make these beans I don’t season my bacon with anything other than maybe a sprinkle of black pepper. If you wanted to use the seasonings though, I don’t measure them, just give the bacon strips a light sprinkling.

  74. We made these in a hurry for a youth/ adult pool party at church…. no onions or green pepper in my frig but made them anyway…. also had no vinegar and no dry mustard so just added a sm T of mustard…. layered cooked bacon on top and only baked 45 min because they were hot off the stove when I put them in the baking dish….. they cleaned them out and ate EVERY BEAN!!! I also doubled the recipe…. a real hit for us from now on!!!!!

  75. I’m looking to dress up a can of bushs baked beans… is that what this recipe calls for or just plain beans?

    • Hi Sheri 🙂 As stated in the recipe, it called for a can of pork and beans, but in the wording of the post, I mentioned that it will work with flavored baked beans, just use slightly less of the molasses and brown sugar.

  76. Hi Amanda! These look amazing. One question, when you bake them do you cover them or leave them uncovered?

  77. Can you use turkey bacon on this. Friends have meat allergy

  78. My mother always used onions and green peppers in almost everything – cole slaw, chili, spaghetti and ba ked beans. Surfing the internet, this is the first baked bean recipe I’ve found with green peppers. I know she didn’t use molasses but I don’t remember what she used to sweeten it. I’ll give this recipe a try since I have some molasses which I seldom use. I don’t have bacon but I have a jar of reserved bacon grease (another Mom trick) in the frig which I’ll saute the veggies in. Thanks for the recipe!

  79. Beans are okay? but I don’t eat them a lot until NOW❗️I luv them‼️
    I make these a least once a week. My husband can eat beans everyday.
    I can’t have bacon but I still luv them.
    I do mine in the crockpot. I use 4 little cans. 2 I drain. They seem runny
    when you take the lid off but thicken up when cool and kept in fridge.
    Bless you for sharing your awesome recipe. ?

  80. I’m trying this out today for my 40th birthday BBQ. They look delicious. It’s pretty warm out and I’d love to avoid the heat in my kitchen; can these be made in a slow cooker?

  81. I made these a couple of weeks ago for a Sunday school party and they were a hit! If I wanted to make them the night before, would you recommend doing all of the steps up until putting beans in the oven and refrigerating over night? Thanks for the great recipe:) Kim

    • Hi Kim! I’m SO happy you all loved the beans 😀 I think if you were to refrigerate overnight before baking them, I would put the bean mixture together, and pre-half-cook the bacon, but only put the bacon on right before you bake the beans (just to be sure the bean liquid doesn’t cause the bacon to go soggy) 🙂

  82. These beans look freaking amazing! We’re smoking some ribs this holiday weekend and I think these need to be on the side!

  83. These look just like my mom’s baked beans; sweet, sticky, and with bits of bacon. My favorite part of any family picnic!

  84. Oh Yum! I get so excited each week to see what you have been working on because it’s always AMAZING! Thank you for sharing this with us. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we can party!!!! Lou Lou Girls

  85. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
    Miz Helen

  86. Oh my goodness… this looks absolutely incredible! I’m going to have to try my hand at a nightshade free version of it, because there’s no way my baked beans are going un-baconed in the future!

  87. On so many levels YES!!! This is excellent! I love baked beans and to make it like this is just genius! I definitely need to make this for my hubby and me! 🙂

    • Thank you Dini!! Oooooh I hope you both love it! 😀 I just made these over the holiday weekend and had some leftovers today 🙂 You know me, I have to add bacon to everything lol

  88. This is such a fabulous upgrade from standard baked beans (which I thought were pretty good until now!)!! Mouthwatering photos too. Really the perfect side for any summer BBQ!

  89. I got so excited when I saw this…then I was deflated when I saw it has pork and beans because we don’t have them here in Australia! Oh boo hoo, I’m so bummed. I am guessing the sauce it comes in is key to the overall flavour of this?

    PS Love that overhead pic, it made me want to do a faceplant! 🙂

    • Ohhh no, no pork and beans in Australia! Hmmm, the overall flavor comes from the other ingredients, so I think you could use canned navy beans, enough to equal 54 oz (or close enough lol), and then maybe add a touch more ketchup, sugar and molasses? Do you have canned navy beans there? And thank you so much Nagi!! I followed a certain someone’s tips about placing my feet on either side of the dish and taking the shot directly over it 😉

  90. These Beans look amazing! So perfect for a cookout this weekend! 🙂

  91. Yet another bacon dish!! Delicious Amanda…simply mouthwatering …And the combination of bacon and brown sugar… Wow!

  92. Dying from deliciousness is not a bad way to go.
    This is a weird question but do you know what kind of bean is usually used in baked beans? Are they kidney beans? I may have to google that…
    Thanks for linking to #SaucySaturdays. Enjoy the rest of your weekend.

  93. Let’s be honest, I love almost anything with bacon. However, this looks mouthwatering. Thank you for sharing, and have a fabulous weekend!

  94. Wow, do those look amazing! Perfect for our weekend party!

  95. I love when my buddy bloggers share recipes that I’ve been wanting to make but have no idea where to start. It’s so nice when someone who’s cooking you trust does the brain work for you 🙂 This sounds outstanding. Pinned 🙂

  96. I’m going to share this recipe with my husband! He loves adding little touches to baked beans but this definitely takes things to a whole new level! Yum! #client

    • Thank you Kelly!! It’s always fun jazzing up new recipes 😀 I hope you all love these!

      • Hey there, I want to make these today but don’t have molasses. Can I skip this step? Thanks!

        • Hi Kristen 🙂 You could potentially substitute the molasses for an equivalent amount of dark corn syrup or honey… but it will be missing the robust flavor molasses brings to the dish. I can’t vouch for the final product when using the substitute, but you’re welcome to try it!

  97. I am definitely taking these instructions and saving them forever- (no really!)- My Baked Bean experiences always flop, I’m terrible- I don’t know what it is! But thanks to your step by step pics and instructions I don’t think I can go wrong (although you never know with me and beans… lol)- Your pics are killing me!

    • Awwww thanks girl!! We all have that one food dish that is our absolute nemesis… for me, it’s pie. I’m determined to tackle that beast this summer lol 🙂 I hope you LOVE these, they’re pretty fool-proof 🙂 Thanks for the compliment on the pics… I was sooooo nervous to shoot these beans… brown food (ugh), and I think I must have taken at least 50 shots to get a few good ones lol 🙂