Side Dish: United States – Southern United States – Southern-Style Baked Beans

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 3 (15 oz) cans navy beans, drained and rinsed (45 oz / 1.28 kg total)
- 8 oz (225 g) thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 medium green bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1/2 cup (120 ml) ketchup
- 1/3 cup (80 ml) barbecue sauce
- 1/4 cup (60 ml) molasses
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tsp (4 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper (optional)
- 2 tbsp (30 g) unsalted butter (optional, for finishing)

Instructions

1. Preheat the oven to 325°F (160°C). Lightly grease a 2–3 quart (2–3 L) baking dish or Dutch oven.
2. In a large ovenproof skillet or Dutch oven over medium heat, cook the chopped bacon until most pieces are crisp and the fat has rendered, about 6–8 minutes. Use a slotted spoon to remove 2/3 of the bacon to a paper towel-lined plate, leaving the fat in the pan.
3. Add the onion and bell pepper to the bacon fat and sauté over medium heat until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Stir in ketchup, barbecue sauce, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, water (or stock), salt, pepper, and cayenne (if using). Bring to a gentle simmer and cook 2–3 minutes to meld flavors.
5. Add the drained beans and about half of the reserved bacon to the sauce in the pan; stir gently to combine and break up a few beans for a creamier texture. Taste and adjust seasoning.
6. Transfer the mixture to the prepared baking dish if not using an ovenproof pan. Sprinkle the remaining bacon over the top. Cover tightly with a lid or aluminum foil.
7. Bake in the preheated oven for 1 hour. Remove the cover and bake until the sauce is thickened and bubbling and beans are tender, another 30–45 minutes, stirring once or twice and basting the top with sauce.
8. Remove from the oven and stir in the butter, if using, for a glossy finish. Let rest 10 minutes before serving so the sauce sets.
9. Serve warm alongside grilled barbecue pork ribs, offering extra barbecue sauce at the table if desired.