Summer BBQ Baked Beans (Printable)

Tender beans baked with brown sugar, smoky spices, and crispy bacon for a flavorful summer side.

# What You’ll Need:

→ Beans and Main Components

01 - 4 cups canned navy beans, drained and rinsed
02 - 8 slices thick-cut bacon, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, finely diced

→ Sauce

05 - 3/4 cup ketchup
06 - 1/2 cup dark brown sugar, packed
07 - 1/4 cup molasses
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon cayenne pepper, optional

# Directions:

01 - Preheat oven to 350°F (175°C).
02 - In a large oven-safe skillet or Dutch oven over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving approximately 2 tablespoons of bacon fat in the pan.
03 - Add diced onion and green bell pepper to the pan. Sauté for 4 to 5 minutes until softened and translucent.
04 - Stir in drained beans, cooked bacon (reserving 2 tablespoons for topping), and all sauce ingredients. Mix until fully combined.
05 - Bring the mixture to a simmer over medium heat, then remove from heat.
06 - If not using an oven-safe pan, transfer mixture to a baking dish. Sprinkle reserved bacon over the top.
07 - Bake uncovered for 1 hour, until the beans are bubbling and the sauce has thickened.
08 - Allow to cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The bacon fat does all the heavy lifting, so your vegetables taste amazing without trying.
  • You can throw it together in 15 minutes and then just let the oven do the work while you handle the grill.
  • It tastes even better the next day, which means less stress and more time enjoying your guests.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your sauce gummy instead of glossy and silky.
  • If your sauce looks thin halfway through baking, don't panic; it thickens as the liquid reduces, and you'll see it transform in the last 15 minutes.
03 -
  • Toast your spices lightly in a dry pan before adding them to the sauce if you have a few extra minutes—it wakes them up and makes them taste more vibrant and less dusty.
  • Save a quarter of the bacon to add fresh and crispy right after plating; it stays crunchy and gives you a textural contrast that makes the whole dish feel more dynamic.
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