Side Dish: United States – Missouri – Missouri Baked Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 4 cans (15 oz / 425 g each) navy beans, drained and rinsed
- 6 slices bacon, approx. 6 oz (170 g), diced
- 8 oz (225 g) smoked pork shoulder or smoked ham, diced
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (6 g)
- 1/2 cup (120 ml) Missouri-style barbecue sauce
- 1/2 cup (120 ml) ketchup
- 1/3 cup (67 g) packed brown sugar
- 3 tbsp (45 ml) molasses
- 2 tbsp (30 ml) yellow mustard
- 1 tsp (5 g) dry mustard powder
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 cup (120 ml) low-sodium chicken broth or water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for extra thickening)
- Chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Sweet-and-tangy baked beans flavored with brown sugar, molasses, mustard, and Missouri-style barbecue sauce, finished with smoked pork and bacon for a smoky depth. A classic Midwestern side dish that pairs perfectly with barbecue.

Regional Notes:
This Missouri version emphasizes a balance of brown sugar and molasses for sweetness, yellow and dry mustard for tang, and often includes local Missouri-style barbecue sauce and smoked pork or ham for savory depth. Compared with more neutral baked-bean recipes, it leans sweeter and tangier with a pronounced smoky, barbecue influence.

1. Preheat the oven to 325°F (163°C). Lightly oil a 2- to 3-quart (2–3 L) baking dish.
2. In a large skillet over medium heat, cook the diced bacon until browned and most fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towel, leaving the fat in the pan.
3. Add the diced smoked pork shoulder/ham to the skillet and brown briefly in the bacon fat, about 3 minutes; transfer to the plate with the bacon.
4. Add the chopped onion to the skillet and cook in the remaining fat until softened and translucent, about 5–7 minutes. Add the minced garlic and smoked paprika and cook 30–45 seconds until fragrant.
5. In a large bowl, whisk together the Missouri-style barbecue sauce, ketchup, brown sugar, molasses, yellow mustard, dry mustard powder, apple cider vinegar, Worcestershire sauce, chicken broth (or water), black pepper, and salt until smooth.
6. Gently fold the drained navy beans, cooked bacon, browned smoked pork, and the onion–garlic mixture into the sauce until evenly coated.
7. Transfer the bean mixture to the prepared baking dish, smoothing the top. Cover tightly with foil or a lid.
8. Bake covered for 1 hour. Remove the foil and bake an additional 20–30 minutes, uncovered, until the sauce is bubbly and beginning to thicken and the top is slightly caramelized.
9. If the sauce is thinner than you prefer, stir together the cornstarch slurry (optional) and mix into the beans; return to the oven uncovered for 5–10 minutes until sauce further thickens.
10. Remove from the oven and let rest 10 minutes to set. Garnish with chopped fresh parsley if desired and serve warm alongside grilled meats or other barbecue favorites.