Texas Style Baked Beans
Get ready to elevate your BBQ game with these hearty and flavorful Texas Style Baked Beans! This classic Southern side dish combines tender navy beans, smoky crisped bacon, and a rich, tangy-sweet sauce crafted from ketchup, brown sugar, molasses, and a hint of apple cider vinegar for the perfect balance of flavors. A smoky kick from paprika, chili powder, and cayenne pepper sets this recipe apart, making it irresistibly bold and satisfying. Baked low and slow in a single skillet, these beans are infused with deep, savory richness, ideal for pairing with grilled meats, burgers, or cornbread. Ready in under two hours, this crowd-pleasing dish is your go-to for potlucks, backyard barbecues, and comforting family dinners.
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Recipe Information
Ingredients
- 4 cups canned navy beans
- 6 slices bacon
- 1 medium yellow onion
- 2 cloves garlic
- 1 cup ketchup
- 0.25 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Drain and rinse the canned navy beans, then set aside.
In a large oven-safe skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, place on a paper towel-lined plate, and crumble when cool. Leave about 2 tablespoons of bacon drippings in the skillet.
Finely dice the yellow onion and mince the garlic. Add them to the skillet with the bacon drippings, and cook over medium heat until the onion is soft and translucent, about 5 minutes.
Reduce the heat to low and stir in the ketchup, brown sugar, molasses, yellow mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Cook for another 3 minutes to let the flavors blend.
Add the drained navy beans and crumbled bacon to the skillet and stir until everything is evenly coated.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 hour.
Remove the cover and bake for another 15–20 minutes, or until the sauce has thickened to your desired consistency.
Remove from the oven, let cool slightly, and serve warm.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7020 mg | 305% | |
| Total Carbohydrate | 365.2 g | 133% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 128.6 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 745 mg | 57% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4978 mg | 106% | |
*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.
