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Savory BBQ Baked Beans with Smoked Bacon

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A flavorful and hearty side dish featuring slow-baked navy beans glazed with molasses and smoky bacon, perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 6 ounces smoked bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 4 cups canned navy beans (about 2 cans), drained and rinsed
  • 1/4 cup molasses (unsulfured blackstrap preferred)
  • 2 tablespoons brown sugar (light or dark)
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • Salt and pepper to taste
  • 1 cup water or broth

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, fry the chopped bacon until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
  3. Add the diced onion to the bacon fat and cook until soft and translucent, around 5 minutes. Stir in the minced garlic for the last minute to avoid burning.
  4. In a bowl, whisk together the molasses, brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, smoked paprika, mustard powder, salt, pepper, and water or broth until smooth.
  5. In the baking dish, combine the rinsed navy beans, crispy bacon, sautéed onion and garlic mixture, and the molasses glaze. Stir gently to coat evenly but avoid mashing the beans.
  6. Place the dish in the preheated oven and bake uncovered for 45–50 minutes. Check halfway through and gently stir to prevent sticking.
  7. For a bubbly, sticky top, switch the oven to broil for 2–3 minutes at the end—watch closely to avoid burning.
  8. Let the beans rest for 10 minutes before serving to thicken and develop flavor.

Notes

If beans dry out during baking, sprinkle a little extra water or broth. For chunkier texture, fold in cooked diced tomatoes before baking. Vegetarian version omits bacon and adds liquid smoke and extra smoked paprika. Slow cooker adaptation: cook on low 4–5 hours, add bacon before serving. Use unsulfured blackstrap molasses for best flavor. Stir gently to avoid mashing beans.

Nutrition

Keywords: BBQ baked beans, smoked bacon, molasses glaze, summer side dish, potluck recipe, smoky beans, easy baked beans

Find it online: https://coracooks.com/savory-bbq-baked-beans-with-smoked-bacon-recipe-easy-and-perfect-for-summer/