The best Baked Beans recipe has fresh ingredients, lots of flavor, and is loaded with bacon! This is easy to make, and is a great side to feed a crowd!
Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a plate. Remove only some of the excess grease. Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Add remaining ingredients and bacon to stir to combine. Taste and add additional salt and pepper, if needed.
Pour mixture into a 9x13 baking pan and bake, covered with foil, for one hour (or up to 2 hours, if you want them thicker consistency). Uncover and bake for 10 more minutes. Allow to cool for at least 15 minutes before serving, for the sauce to thicken as it cools.
Store leftovers in the fridge for up to 1 week.
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Notes
For Saucy Baked Beans: Cook for recommended 1 hour.For Thick Baked Beans: Add an additional 30 minutes to 1 hour onto the cook time.Sweetness level: I like my beans on the sweeter side, but if you don't, you can cut down the brown sugar to 1/3 cup.Instant Pot Baked Beans: Try my instant pot recipe that uses dry beans.ToMake Ahead: Prepare the beans up until the baking step. Refrigerate in a covered container for 3-4 days, depending on the freshness of ingredients used. Remove from fridge 30 minutes before baking. Bake as instructed.ToFreeze: Baked beans can be frozen in an air-tight freezer safe container or bag for up to 3 months. Thaw completely in refrigerator before baking.Slow Cooker Instructions: Cook bacon and sauté onion. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.