Best Baked Beans

8 servings


1 hour 35 minutes

total time


1/2 lb. apple or cherrywood smoked bacon, finely chopped

1 yellow onion, finely chopped

1 red bell pepper, seeds and ribs removed, finely chopped

1/2 tsp. freshly ground black pepper

1/2 tsp. smoked paprika

2 tsp. kosher salt, divided

1 c. ketchup

1/2 c. molasses

1/4 c. Dijon mustard

1/4 c. packed light brown sugar

1/2 c. water

2 tbsp. apple cider vinegar

1 tbsp. Worcestershire sauce

3 (15-oz.) cans navy beans, drained, rinsed


Preheat oven to 350°. Place bacon in a cold, large Dutch oven or ovenproof pot. Cook over medium heat, stirring often, until browned and much of the fat is rendered, about 10 minutes.

Add onion, bell pepper, black pepper, paprika, and 1 teaspoon salt. Continue to cook, stirring often, until vegetables are slightly softened and fragrant, about 5 minutes.

Stir in ketchup, molasses, mustard, brown sugar, water, vinegar, Worcestershire, and remaining 1 teaspoon salt. Bring to a gentle simmer, then remove from heat. Add beans and stir to combine.

Transfer pot to oven and bake, uncovered, until slightly reduced, bubbly, and browned on top, about 45 minutes. Let sit 10 minutes before stirring and serving.


Serving Size




Total Fat

12 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat

0 g


19 mg


1146 mg

Total Carbohydrate

57 g

Dietary Fiber

9 g

Total Sugars

31 g


17 g

8 servings


1 hour 35 minutes

total time
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