Classic Baked Beans

Ingredients

• 2 (28 oz) cans baked beans (or navy beans in sauce), undrained

• 6 slices bacon, chopped (or 1–2 tbsp oil for bacon-free)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 1/3 cup barbecue sauce

• 2 tbsp brown sugar (light or dark)

• 1 tbsp molasses (optional but great)

• 1 tbsp yellow mustard

• 2 tbsp ketchup

• 1 tbsp apple cider vinegar

• 1/2 tsp smoked paprika

• Black pepper, to taste (and salt if needed)

Instructions

1. Heat oven to 350°F. Lightly grease a 2–3 quart baking dish (or use a Dutch oven).

2. In a skillet over medium heat, cook bacon until just crisp. Transfer bacon to a paper-towel-lined plate. Leave about 1–2 tbsp drippings in the pan.

3. Add onion to the skillet and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

4. In the baking dish, combine beans, cooked bacon, onion/garlic, barbecue sauce, brown sugar, molasses (if using), mustard, ketchup, vinegar, and smoked paprika. Season with black pepper.

5. Bake 60 minutes uncovered, stirring once halfway. If you like thicker beans, bake 10–15 minutes more.

6. Rest 5–10 minutes before serving (they thicken as they sit). Taste and adjust with a splash more vinegar (tang) or a bit more brown sugar (sweet) if desired.

Easy Variations

• Spicy: Add 1–2 tsp hot sauce or 1 diced jalapeño.

• Smokier: Add 1/2 tsp liquid smoke (a little goes a long way).

• Meatier: Stir in 1/2–1 cup cooked chopped smoked sausage or pulled pork.

• Less sweet: Cut brown sugar to 1 tbsp and skip molasses.

Make-Ahead & Storage

Make ahead: Assemble up to 1 day ahead, cover, refrigerate, and bake when ready (add ~10 minutes if starting cold). Store: Refrigerate leftovers 3–4 days. Reheat in the microwave or covered in a 325°F oven until hot.