The Best Southern Baked Beans Recipe!
Southern Baked Beans Recipe – This recipe makes the perfect side dish for so many meals! This easy baked beans recipe will become a favorite!
As we’re about to step into all those fun cookouts, summer get togethers, and even family reunions, I thought I’d share this favorite recipe for my Southern baked beans.
These baked beans really go so perfectly with so many dishes I serve during this season – like pulled pork, grilled chicken, hamburgers, and everything in between – that they are somewhat of a regular occurrence around here and it is definitely a recipe you want to keep in your arsenal!
Baked Beans Recipe
Rich, smokey and oh so delicious, my baked beans recipe comes together quickly and then bakes slow so that all those flavors just meld perfectly together!
The fast-track of this recipe begins with canned navy beans, but you can of course begin with soaked dried beans if you prefer.
How to Make Baked Beans Recipe
So, here’s my Southern Baked Beans recipe. Get ready to make it often!
Southern Baked Beans Recipe
Ingredients
- 2 (16-ounce cans) navy beans
- 3 strips bacon diced
- 1-2 cloves garlic minced
- ½ medium sweet onion diced
- 1 tablespoon Worcestershire sauce
- ¼ cup unsulphured molasses
- ¼ cup dark brown sugar
- ¼ cup ketchup
- 1 teaspoon prepared yellow mustard
For the Top of Baked Beans (optional):
- 2 slices bacon halved
- 1 teaspoon brown sugar
Directions
-
Preheat oven to 325º F.
-
Pour navy beans into medium stockpot.
-
In a medium skillet, add diced bacon, onion, and garlic. Cook until bacon is crisp and onion is tender. Remove from heat and add to navy beans.
-
Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well. Pour into deep dish you plan to serve from or leave in stockpot. Top with bacon and sprinkle top with brown sugar.
-
Place in oven and bake 45 minutes. Increase temperature to 425º F for 10 minutes to crisp bacon. Remove from oven and allow to rest about 5 minutes before serving.
Notes
Make-Ahead:
Store baked beans in an airtight container in the refrigerator for up to a week.
Freezer Friendly:
Allow the baked beans to cool. Store in a freezer-safe, airtight container for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and then reheat in a 350ºF oven for 15 - 20 minutes until heated throughout.
Vegetarian/ Vegan:
To make these baked beans vegetarian and vegan friendly, simply omit the bacon from the recipe as well as the optional topping.
All images and text © Robyn Stone for Add a Pinch
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
Hi, if I use soaked beans, do I need to cook in stove top for a while before baking them?
definitely
If I use a cast iron skillet to cook bacon, could I just add other ingredients to skillet and use it in oven ?
Shoulda read the comments! It seemed like I needed to just have soaked the beans. ? I’ve cooked kidneys in a little water, chili seasonings and onion, garlic & pepper. How would I do these?
I read all the reviews and wondered why some people said their beans turned out soupy. I have noticed canned beans vary from brand to brand on the bean to liquid ratio. Some brands seem to have a lot more liquid than others. I use Bush’s navy beans and the recipe is perfect.
Do you need to drain the beans?
So are you supposed to use the whole can of navy beans without draining and rinsing them?
If you add a can of APPLE PIE Filling, Every one will ask, what is the great taste?????
I LOVE this idea 😀
Just tried them today and loved it! I discovered it helps to cook the bacon for a bit first before adding the onion and garlic .. Otherwise the onion is done before the bacon is crisp.
Thanks for the recipe!
Hahahah, I noticed the same thing
Love this recipe! Thanks for sharing! I did find that the navy beans tend to be tough after they’re baked. I tried the recipe with great northern beans instead and they turned out 100x BETTER!!
I’ve had this recipe pinned for a long time now and I’m finally going to make it. Are you supposed to drain the beans? I read through all the comments and I noticed that lots of people have asked you and you have never responded to them. It might be nice to see it noted in the recipe. It might seem obvious to you but clearly some of us aren’t getting it. Thanks!
Hi Katie,
When I use canned beans, the brand I use is very thick, so I don’t have to drain them as there is no extra liquid to speak of. I would suggest if there is a lot of extra liquid in your beans, you will probably want to drain some of it off.
I hope this helps and that you enjoy them! They are a regular around my house all summer! Thanks!
What a great baked beans! Can these beans be frozen like another baked beans were? How long will this dish last in the freezer?
I realize is a side dish, but I can’t imagine two cans of beans feeding 8-10 people ? Can you give me an idea of how much you are considering a portion size ? Thank you !
Serving size is about 1/2 cup. They can be frozen for a long time, I do it all the time.
Tried this recipe and will.go back to my standard from my old Betty Crocker Cookbook. These have that grocery story deli ketchup flavor of which I am not a fan. I do agree with the one who commented recommending using great northern beans. The navy beans do get a bit tough with baking.
Do not drain the beans. They will be perfect.
Should the beans be drained first?
Hi Kim,
When I use canned beans, the brand I use is very thick, so I don’t have to drain them as there is no extra liquid to speak of. I would suggest if there is a lot of extra liquid in your beans, you will probably want to drain some of it off.
I hope this helps and that you enjoy them! Thanks!!!
This looks incredible! Love the bacon placed smack dab on the top! A must try!
They are such a favorite – I hope you love them! Thanks so much!
can you use this receipe in a slow cooker? Please let me know the directions if you can.
I have not made this particular recipe in the slow cooker, CP. I hope you enjoy these! Thanks!
I’m wondering if you can use black or red beans in this recipe. I always have those on hand (for chili) but not navy beans.
I love how simple and delicious this recipe is. Thanks for the super easy recipe! It was just what I needed on a day when I got home from work and really didn’t want to put any effort into cooking!
I’m so glad to hear you enjoyed it, Patricia! It’s been a family favorite for years! Thanks! xo
Fabulous. Sweet and smoky (I used thick, smoked bacon both to saute the onions and in the topping). Also freezes well, and reheats beautifully, with just a wee touch of water to thin it out. A great dish for large family gatherings!
This truly is the best baked beans recipe. I’ve been using this recipe since Robyn first posted it and now I am always the one that is asked to make the baked beans for cookouts.
I’m thrilled to hear that, Joy! Thanks so much for letting me know that you enjoy it! xo
Do I need to drain the bacon grease before adding to the beans? Looking forward to making for Memorial day!
If using dried soaked navy beans, what amount should one use. I don’t know the ratio of dried beans to canned beans so I’m sure one doesn’t use two 16 oz packages of dried beans? Thanks in advance for this measurement.
This dish is an amazing! I think immediately of rice that would be perfect for this baked beans!
It’s unbelievable that it could be stored frozenly up to 3 months 😮
What do you think of making these in a slow cooker? Near 100 degrees tomorrow and I’ve no desire to heat the house up even more. I’ve made these several times and it’s my go-to baked bean recipe. Yummy, delicious!