This bbq baked beans recipe is the one I make when I want to really impress people. Funny enough, I didn't always make baked beans from scratch. I used to always grab the canned kind--you know the one with the really cute Golden Retriever in the commercials?
And here's a little secret: in a pinch, the canned version is still my go-to (especially when doctored up with a little bacon and extra brown sugar). But when I really want to pull out the stops, this is the recipe I make instead.
First of all, bacon makes everything better, right? Well pair that with tender navy beans, sweet Vidalia onion (I'm a Georgia girl, after all), and your favorite smoky-sweet barbecue sauce, and the end result is a thick, sticky, and irresistible side dish.
Every bite has the perfect balance of sweet, tangy, and smoky flavor that even my favorite brand of canned baked beans just can't quite match.
Whether you're serving burgers (you'll love my ultimate cheeseburger), my Dutch oven pulled pork, instant pot sweet and sour ribs, or hot dogs (try them with topped with my chow chow recipe), these homemade BBQ baked beans have a way of stealing the show.
So don't be surprised when someone asks, "Who made the baked beans?"...because that happens every single time I bring them. Ready to get started? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- bacon
- Vidalia onion
- honey barbecue sauce
- light brown sugar
- tomato paste
- Worcestershire sauce
- apple cider vinegar
- cornstarch
- yellow mustard
- kosher salt
- freshly ground black pepper
- navy beans
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the bacon in a large oven-proof skillet until crispy. Remove to paper towels to drain, reserving the drippings in the skillet.
- Then, add the onion to the bacon drippings and cook until tender.
- Next, whisk together the barbecue sauce, brown sugar, tomato paste, Worcestershire sauce, vinegar, cornstarch, mustard, salt, and pepper in a medium bowl.
- Finally, add the beans, sauce, and bacon to the onion in the skillet and stir to combine. Bake for 30 minutes or until the sauce is bubbly and thickened.
Hint: If the beans start looking dry during the end of cooking, cover them with aluminum foil.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Vidalia onion - Any sweet onion works, but since I grew up in Georgia, I prefer Vidalia onions. Swap out yellow onion, white onion, or even red onion will do the job.
- Honey barbecue sauce - Use your favorite BBQ sauce here. I'm partial to Sweet Baby Ray's, but any brand you love works.
- Light brown sugar - Dark brown sugar will give your beans more of a deep molasses flavor. Maple syrup is also a great substitute.
- Navy beans - I like to keep things easy and use canned beans. Great Northern or cannellini beans also work too.
Variations
This recipe is so versatile. Here are some variations:
- Add some heat - A pinch of red pepper flakes or cayenne pepper stirred into the sauce gives these beans a little kick if you like things on the spicier side.
- Super smoky - If you want these beans to have more smoky flavor like the pit style BBQ baked beans you'd find at a barbecue joint, use a super smoked bacon like Benton's bacon. I've also used hickory barbecue sauce instead of honey. And, a little smoked paprika also works.
- Make it meaty - Brown some ground beef or ground sausage and stir it in to turn this into more of a main dish.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- dry measuring cups
- liquid measuring cups
- measuring spoons
- large oven-proof skillet
- slotted spoon
- whisk
- medium bowl
Storage
To refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: These freeze beautifully. Let them cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Tasty Tip
Don't toss that bacon grease! Cooking the onion right in those drippings is where so much of the flavor comes from.
Frequently asked questions
Absolutely! Just make them ahead, store in the fridge, and reheat when you're ready. Add a little water if you need to loosen up the mixture.
They're amazing with burgers and especially pulled pork. For a true Southern spread, serve them alongside sweet potato cornbread and creamy coleslaw.
You sure can. Just skip the oven and let everything simmer over medium heat until the sauce is bubbly and thickened.
Technically, yes you can. But I have a confession: I don't like liquid smoke. To me, it tastes very artificial. If you do want to add some, add a small amount so it's not overpowering.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this baked beans recipe:
🍽Get the recipe
The Best Cookout-Approved BBQ Baked Beans Recipe
Equipment
- chef's knife
- dry measuring cups
- liquid measuring cups
- measuring spoons
- large oven-proof skillet
- slotted spoon
- whisk
- medium bowl
Ingredients
- 4 slices bacon, chopped
- 1 small Vidalia or yellow onion, diced
- ½ cup honey bbq sauce
- ½ cup firmly packed light brown sugar
- ¼ cup tomato paste
- 2 tablespoon Worcestershire sauce
- 2 tablespoon apple cider vinegar
- 2 tablespoon cornstarch
- 1 tablespoon yellow mustard
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 (15.5-ounce) cans navy beans, drained and rinsed
Instructions
- Preheat the oven to 350°F. Cook the bacon in a large oven-proof skillet over medium-high heat until crisp, about 5 minutes. Remove from the skillet to paper towels with a slotted spoon, reserving the drippings in the skillet.
- Add the onion to the drippings and cook until tender, about 5 minutes.
- Whisk together the bbq sauce, brown sugar, tomato paste, Worcestershire, vinegar, cornstarch, mustard, salt, pepper, and 1 cup water in a medium bowl.
- Add the beans, sauce, and bacon to the onion. Bake, uncovered, for 30 minutes or until the beans are bubbly and the sauce is thickened.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave the pie sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
- Always have good ventilation when using a gas stove.
Leigh says
These BBQ baked beans are rich, smoky, and full of deep, comforting flavor. A classic side that’s perfect for any cookout spread!
Genevieve says
BBQ Baked Beans are a summer staple in our house and we love brining them to BBQ's. This recipe was easy to follow and these bbq baked beans made great leftovers!
Lynn says
Way better than anything from a can. We make this recipe many times each summer for cookouts.
Barb says
Definitely cookout-approved! Everyone loved these!
Kate says
We loved these! Brought them to a cook out and they were devoured!
Kori says
These BBQ baked beans is smoky, sweet, and packed with rich flavor. A classic cookout side that’s always a crowd-pleaser!
Tina says
This bbq baked beans recipe was such a hit, and it tasted so much better than the canned version. The sauce was rich, smoky, and sweet in the best way, and it made the whole dish feel homemade and special.
Audrey says
I brought these to a 4th of July potluck and everyone loved them. These will be my new go-to baked bean recipe.