Summer BBQ Baked Beans Bacon (Printable)

Sweet, smoky beans paired with bacon—an easy summer side for grilling that pleases any crowd.

# Ingredient List:

→ Beans and Main Components

01 - 4 cups canned navy beans, drained and rinsed (approximately 2 cans, 30 oz total)
02 - 8 slices thick-cut bacon, chopped
03 - 1 medium yellow onion, finely diced
04 - 1 green bell pepper, finely diced

→ Sauce

05 - 3/4 cup ketchup
06 - 1/2 cup packed dark brown sugar
07 - 1/4 cup molasses
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon cayenne pepper

# Directions:

01 - Preheat oven to 350°F. Prepare all vegetables by finely dicing the onion and bell pepper.
02 - In a large oven-safe skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon, reserving 2 tablespoons for topping. Keep approximately 2 tablespoons bacon fat in the pan.
03 - Add diced onion and green bell pepper to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until softened and translucent.
04 - Stir in drained navy beans, cooked bacon (except reserved portion), ketchup, dark brown sugar, molasses, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, black pepper, salt, and cayenne pepper. Mix thoroughly.
05 - Bring the mixture to a gentle simmer over medium heat.
06 - Remove from heat. If using a non-oven-safe skillet, transfer mixture to a baking dish. Sprinkle the reserved bacon evenly over the surface.
07 - Bake uncovered for 1 hour, until bubbling and the sauce has thickened.
08 - Let beans cool for 10 minutes prior to serving for optimum texture.

# Expert Advice:

01 -
  • The sauce clings to every bean, thanks to a trick of simmering before baking—trust me, it’s the reason you’ll want seconds.
  • The crispy bacon topping never fails to win compliments whenever these beans show up next to grilled chicken or burgers.
02 -
  • Once, I forgot to reserve the bacon for the topping and ended up with soggy bits—always save some for garnish.
  • Simmering before baking makes a big difference; skipping it leaves the sauce watery instead of luscious.
03 -
  • Don’t rush the baking time—long, slow heat makes the sauce caramelize and deepen.
  • Adding a teaspoon of apple cider vinegar at the end gives a brightness that balances out the rich flavors.
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