Better Than Best Baked Beans
Elevate your next barbecue or potluck with "Better Than Best Baked Beans"—a rich, smoky twist on your favorite comfort side dish. This irresistible recipe starts with crispy thick-cut bacon, sautéed onions, and garlic to build a flavorful base. Sweet and tangy layers come alive with molasses, brown sugar, ketchup, and a touch of apple cider vinegar, while smoked paprika and optional cayenne pepper add a subtle kick. Baked low and slow, these saucy beans are the ultimate upgrade to canned baked beans, resulting in a thick, caramelized finish that’s bursting with bold, savory-sweet flavor. Perfect for serving alongside grilled meats, burgers, or cornbread, these baked beans are sure to become the star of your next gathering. Don't forget to garnish with extra crumbled bacon for an irresistible touch!
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 56 oz Canned baked beans
- 0.5 cup Ketchup
- 0.33 cup Brown sugar, packed
- 2 tbsp Molasses
- 1 tbsp Yellow mustard
- 1 tbsp Apple cider vinegar
- 2 tsp Worcestershire sauce
- 1 tsp Smoked paprika
- 0.25 tsp Ground cayenne pepper (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 325°F (165°C).
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon, let cool, and crumble into bite-sized pieces. Set aside.
Leaving about 1 tablespoon of the bacon grease in the pan, sauté the diced onion over medium heat until soft and translucent, about 5 minutes.
Add the minced garlic to the onion and cook for an additional 1 minute, stirring constantly to avoid burning.
To the skillet or Dutch oven, add the canned baked beans, ketchup, brown sugar, molasses, yellow mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
Fold in the crumbled bacon, reserving a small amount to sprinkle on top as garnish if desired.
Bring the mixture to a gentle simmer, then cover with a lid or aluminum foil and place it in the preheated oven.
Bake for 75-90 minutes, stirring occasionally, until the sauce is thickened and bubbly.
Remove the skillet or Dutch oven from the oven and let the baked beans cool for 10 minutes before serving.
Garnish with the reserved crumbled bacon if desired and serve warm as a delicious side dish.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 34.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
