This Southern Baked Beans Recipe makes the best baked beans! It’s a perfect side dish for so many meals and a family favorite recipe for years! So savory, scrumptious and easy to make!

Southern Baked Beans Recipe - This recipe makes the perfect side dish for so many meals! This easy baked beans recipe will become a favorite! // addapinch.com

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 porkgrilled 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

Southern Baked Beans Recipe - This recipe makes the perfect side dish for so many meals! This easy baked beans recipe will become a favorite! // addapinch.com

Rich, smokey and oh so delicious, my 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.

Southern Baked Beans Recipe - This recipe makes the perfect side dish for so many meals! This easy baked beans recipe will become a favorite! // addapinch.com

How to Make the BEST Baked Beans

While the oven preheats, pour your navy beans into a medium stockpot set over medium heat.

In a medium skillet, add diced bacon, onion, and garlic. Cook until the bacon is crisp and the onion is tender. Then, remove from the heat and add to the navy beans. Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustarded stir to combine well. Pour into deep dish you plan to serve from or leave in stockpot. Finally, top with the optional (but highly recommended!) bacon and sprinkle the top with brown sugar.

Place into the oven and bake for 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.

Vegetarian / Vegan Baked Beans

To make this recipe vegetarian / vegan, simply omit the bacon from the recipe as well as the optional topping.

Slow Cooker Baked Beans

I’ve also included how to make baked beans in your slow cooker!

Add your navy beans to the slow cooker and set aside.

In a medium skillet, cook your diced bacon, onion, and garlic until the bacon is crisp and the onion and garlic are tender. Add to the slow cooker. Add Worcestershire sauce (or coconut aminos if sensitive to soy), molasses, dark brown sugar, ketchup, and mustard. Stir to combine well.

Cook on low setting for 6-7 hours or on high setting for 3-4 hours. If your baked beans are not as thick as you would like, remove the lid to the slow cooker about 30 to 45 minutes before serving and allow to continue cooking until thickened. If too thick, you can stir in water a few tablespoons at a time until it reaches the desired thickness.

Optional: top with baked bacon strips before serving.

How to Make Ahead, Store and Freeze Baked Beans

To make ahead, simply cook and allow to cool. Then wrap well or store in an airtight container in the refrigerator for up to a week.

To freeze baked beans, cooke and allow to cool completely. Store in an airtight freezer-safe container in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight, then reheat and serve.

So, here’s my Southern Baked Beans recipe. Get ready to make it often!

Southern Baked Beans Recipe - This recipe makes the perfect side dish for so many meals! This easy baked beans recipe will become a favorite! // addapinch.com

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!
4.83 from 39 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 10 servings
Course Side Dish
Calories: 101kcal
Cuisine American
Author: Robyn Stone

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

Instructions

  • 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.

Slow Cooker Baked Beans

  • Add navy beans to a slow cooker.
  • Cook bacon, onion, and garlic in a medium skillet until the bacon is crisp and the onion and garlic are tender. Add to the navy beans in the slow cooker.
  • Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well.
  • Cook on LOW setting for 6 to 7 hours or HIGH setting for 3 to 4 hours. If the baked beans are too thin, remove the lid to the slow cooker for the last 30 to 45 minutes of cook time until the beans have thickened to desired consistency. If too thick, stir in water a tablespoon at a time until it reaches the desired consistency. Top with optional baked bacon for 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. 

Nutrition Information

Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 154mg | Potassium: 184mg | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 0.6mg | Calcium: 24mg | Iron: 0.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Southern Baked Beans Recipe - This recipe makes the perfect side dish for so many meals! This easy baked beans recipe will become a favorite! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2013.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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128 Comments Leave a comment or review

  1. Looking forward to trying. One quick note, one would need to omit worcestshire sauce in order to make it vegan

    1. There are some commercial vegan Worcestershire sauces on the market if you want to try those, Brian. Hope you enjoy these baked beans.

    1. Tracey, you would need about 1 1/4 to 1 1/2 cups of dried beans for the 2 cans of beans in the recipe.

  2. If I use the slow cooker, do I use canned navy beans and not raw? Wouldn’t it be too mush? Please advise.

    1. I use canned navy beans for this recipe in my slow cooker, Lucy. The beans have never been mushy.

  3. Hi Robyn,

    I cannot find canned Navy beans in our supermarkets. Can I use canned pinto beans? Do I need to rinse and drain the beans before cooling? I am going to use the slow cooker method. Please help.

    1. Peggy, the brand I use is very thick and does not have extra liquid, but if yours has a lot of added liquid you may want to drain. Hope you enjoy!

  4. I’ve been making this for years. And they really are THE BEST southern baked beans. I’ve tweaked them slightly, letting the onions start to brown, then using Trappey’s navy beans with jalapeño and using scant measures of the sweeteners. Delicious! Thanks for this recipe, Robyn

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