I cook and enjoy everything I share on this blog, but one of my favorite creations is my homemade BBQ sauce. I’ve used it on crock pot BBQ meatballs and BBQ shrimp and grits, yet these BBQ bacon baked beans might be my favorite use yet. The recipe combines three types of beans—great northern (similar to navy beans), small red kidney beans, and butter beans—for a pleasing mix of textures and flavors.
Thick-cut bacon is essential here; it adds chew and rich, smoky flavor that complements the sauce. My BBQ sauce is smoky, sweet, savory, and slightly spicy. I usually blend it when making other dishes because it contains chopped onion and garlic, but for these beans I leave it chunky to preserve a bit more texture. Make a double batch of the sauce if you can—stored in a mason jar, it keeps well and brightens other summer meals.
These beans are perfect for gatherings. For a summer barbecue I like to serve them alongside grilled burgers, hot dogs, and bratwurst, and complement them with fresh sides like guacamole, an Italian chopped pasta salad, or a bright tomato and cucumber salad. They also pair nicely with drinks like mint julep lemonade and simple desserts such as festive cupcakes.
Wherever you spend your holiday, I hope it’s full of good food and great company. These baked beans are easy to prepare ahead of time and reheat beautifully, making them a stress-free crowd pleaser. Enjoy!
- 2 cans great northern beans (or navy beans)
- 2 cans butter beans
- 1 can light red small kidney beans
- 1 lb. thick cut bacon
- 1 tbsp. canola or vegetable oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup molasses
- 1 cup ketchup
- 1/2 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 2 tsp. smoked paprika
- 1/2 tsp. chili powder
- 2 tbsp. yellow mustard
- 1/4 tsp. ground black pepper
- A few dashes of hot sauce
- Salt to taste
- Preheat oven to 350 degrees Fahrenheit.
- Open all cans of beans, rinse well, and drain.
- Chop the bacon into roughly 1/2–1 inch pieces. Cook in a large frying pan over medium-low heat, stirring occasionally, until fully cooked. Remove with a slotted spoon and drain briefly on paper towels.
- In a medium saucepan, heat oil. Add the chopped onion and garlic and cook until translucent.
- Stir in molasses, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, mustard, black pepper, and hot sauce. Bring the sauce to a simmer and cook for about 15 minutes, stirring occasionally. Taste and add salt as needed.
- In a large bowl, combine the drained beans and cooked bacon. Pour the BBQ sauce over the beans and mix gently to combine.
- Transfer the bean mixture to a baking dish and bake for 25–30 minutes, until bubbling and heated through.
- Serve warm and enjoy.
- Tip: You can make the beans ahead and refrigerate; bake them before serving. If chilled, baking time may be slightly longer.