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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!
If you’re looking for a simple yet delicious recipe that’s perfect for any meal, baked beans are the way to go! We love it with hamburgers, grilled chicken, ribs, and more! This classic dish is a crowd-pleaser that’s easy to make and can be customized to your taste.
How to Make Baked Beans Recipe
Rich, smokey, and so delicious, my recipe comes together quickly and then bakes slowly so that all those flavors just meld perfectly together!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Beans – Use canned navy beans or soaked dried beans.
- Bacon – My recipe included diced bacon in the baked beans and then strips of bacon on top of the beans.
- Garlic – Use 1 to 2 cloves garlic, minced, or substitute with 1 teaspoon of Stone House Seasoning.
- Onion – Dice and include ½ of a medium sweet onion. If you do not care for onions, omit them. You can also use ½ teaspoon of onion powder instead of fresh onion if you prefer.
- Worcestershire sauce – Use Coconut Aminos if sensitive to soy.
- Unsulphured molasses – Adds a deep, smokey flavor to the cooked beans.
- Dark brown sugar – Dark brown sugar contains more molasses than light brown sugar. I prefer the richness of dark brown sugar in my baked beans, but you can use either. You’ll use brown sugar mixed in the recipe and a little sprinkled on top. You can also use brown coconut sugar as a replacement for brown sugar for a lower glycemic option.
- Ketchup – Use ¼ cup of ketchup in this recipe
- Yellow mustard – I have found that yellow mustard helps to round out the flavor in the baked beans.
Oven-Baked Beans
- Preheat oven to 325 degrees.
- 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 mustard and stir to combine well. Pour into the deep dish you plan to serve from or leave in a 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 for about 5 minutes before serving.
Slow Cooker Baked Beans
- 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, molasses, dark brown sugar, ketchup, and mustard. Stir to combine well.
- Cook on a low setting for 6-7 hours or on a 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 them 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.
Make Ahead and Freezing Instructions
To make ahead. Cook and allow to cool. Wrap well or store in an airtight container in the refrigerator for up to a week.
To freeze. Cook 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
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
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.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
wow. that bacon. I’m dead.
Perfect timing! My mouth is watering. Beans and coleslaw are a meal to me!
That. Looks. Amazing.
WOW!!! Cant wait to make these!
These beans look rich and full of flavor! They are going on my grilling menu!
Wow! These look amazing! I have been looking for the perfect baked beans and I think I just found them! Thank you!
Love the color..
YUMMY! Those look fabulous for a side!
My mouth is totally watering just seeing the picture lol. I grew up on baked beans…YUM. Instead of navy beans we use pork n beans…throw in some ketchup, bacon, and brown sugar with a little bit of chopped onions….sometimes we toss in a lil bit of bbq sauce…woooo weeee!!! Good stuff!
I need this now.
I’m reading this at 5:45 a.m. and my mouth is watering for those beans!! Thanks for sharing.
I will definitely be trying this one. Too yummy sounding to pass up.
Teresa
Thank you, Robyn. Easy and sounds really good. Have a weonderful day!
I love baked beans with bacon. Will try this for sure, thanks! 🙂
Wow, Robyn! These look SO mouthwatering and easy, I love it. A must-try for my next BBQ, for sure!
My British husband insists that the only beans worth eating are Heinz beans, which are very hard to find in Honolulu. I’m trying to convince him of the complete awesomeness of American baked beans. Perhaps this recipe will do the trick.
Robyn, these look soooo good! Perfect for summer! 🙂
Oh yum! I’m thinking these will be perfect for just about any main dish we may serve this weekend.
Just wondering if you drained the beans? may sound like a silly question but I know people who don’t drain canned beans.
I didn’t drain mine. Turned out great!
These pictures are mouth watering! I love this recipe, I am betting it tastes amazing 🙂
I made these beans yesterday — they’re amazing! Thank you for another fantastic recipe, Robyn! 🙂
I used White Beans since I couldn’t find navy beans.
Do you drain the beans? Making tonight! Thanks for the recipe!
I made these tonight and did not drain the beans…..big mistake! They did not look anything like these…..too soupy. Will try again but will drain the navy beans, before I pass judgment on the recipe!!
This may be the dumbest question of the thread, but am I cooking the bacon before dicing? Thanks, folks.
Just saw my answer in the instructions. When in doubt, read.
I drained my beans and put in about 1 cup of water. I always drain my canned beans, I can’t stand that slimy liquid that’s on them. Love this recipe, tastes great!
Looked good but to watery even with draining beans and 1.5 hours cooking,I had to scramble to make them work.
I made this recipe last night for a hot dog roast with friends. My husband loved these with his first bite as did everyone. The recipe is so easy to follow and the result is scrumptious! Thank you for sharing such a wonderful recipe.
Tried this recipe for the first time for the 4th of July Holiday. My Father requested baked beans and I planned to deliver. This recipe did not disappoint! Talk about DELISH!! Full of flavor, not too sweet. I drained my beans and I substituted turkey bacon for pork bacon. So good that I am cooking again tonight!! You will enjoy.
I made these beans a week ago using two cans of Van Camp’s and one can Campbell’s pork and beans, undrained, and then followed the recipe as written except for using a few more slices of bacon. I baked them in a Piral Ware terracotta pot and ate them for three days with Italian bread from our small town bakery(fabulous bread). They could be the best I’ve made and I’ve tried a lot of recipes.
I like both receipes, I used Van Camp’s pork and beans if I don’t have time for
the navy beans. Both are great! Thanks
I might have missed it, but what is the point of putting the beans in a stock pot? Are the beans supposed to be heated before putting them into the in the oven?
Give me a big ole bowl of these beans!! You know I’m pinning this!!
Wanted to make southern bake beans in oven in Bean Pot, how long would I cook, at what temp, and if liq. gets low just add a little water? Sorry so many questions, been really wanting to try out Bean pot my mom passed on to me and this recipe looks wonderful ! I’m using soaked beans
I found this recipe a couple of weeks ago and couldn’t wait to try it. I made it last night and OMG everyone raved about it. Now I am making it to take on vacation to serve with my smoked brisket! I love your site!
I’m so glad you enjoyed them, John! Now I’m craving smoked brisket!!! 🙂
Hi,
I have made these before and found them to be the EPITOME of what baked beans should be. I want to make them again. Unfortunately, I only have White Kidney beans at home (and two babies so I don’t want to rush out to the store to buy navy beans.) Do you think it will turn out if I use them instead? Seriously though, best beans ever!!!
These were so good! My husband said they were the best he’s ever had. I added in a small amount of liquid smoke to add even more flavor. Yum!
This sound like baked beans that I would really enjoy but what is unsulphured molasses?
These will be on my summer menu list! They are absolutely fantastic!!
Question – any suggestions for substitutions for the molasses? It’s not something I generally keep on my shelf.
Thanks.
Hi Kim!
Yes, you can use maple syrup or honey in place of the molasses. It will change the flavor a bit from the flavor of the beans with the molasses. Hope you are having a great summer! xo
I was out too and used agave . Or you can do honey
Love this!! And with the bacon…mmm!!!
Bacon and brown sugar! That looks so delicious… especially while camping. There’s nothing better than a meal outdoors.
I really liked the way these turned out. They have really good flavor. They are sort of tangy and sweet and really rich. This recipe does not make a lot though. We only got about 3 cups of beans out of it. Next time I will double the recipe. Thanks
Should I drain the beans? What’s the best option?
I’ve been wondering about whether to drain and rinse the beans myself. I drained and rinsed and it turned out dry. Flavor was great, but I guess next time I’ll not drain.
Now cut up a pkg of hot dogs 1/2″ ± thick to stir into beans and you have my version of Beanie Weenies.
hmmmm….I have a 2nd cousin named Robyn Stone, originally from SC. I haven’t seen her in 40 years. …..just came across your website, I don’t think you are her, but hello anyway. Stone would have been her maiden name.
I’m in Montana
So great to meet you!
Made these tonight and doubled. Didn’t have bacon, so used leftover ham and just added a little oil so it didn’t burn. Used great northern beans (drained) from Sams 2-48 ounce jars. Tripled the molasses and only 1/4 cup of brown sugar. Wanted a little more zip so added 1/2 cup of Open Pit and 1 tsp. of seasoning salt. Didn’t change anything else. I have never made baked beans before and probably shouldn’t have tweaked so much, but know how I wanted them to taste. I searched for 1/2 hour on google and out of all the places I looked, this was the flavors I wanted. Might try a dash of liquid smoke next time. but we’ll see. Simply delicious! Thank you, Robyn!
OUTSTANDING!!
I’m so glad you enjoyed it!
Just wanted to let you know that this has become my go-to recipe for homemade baked beans. So good! Thanks for the recipe!
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?
Should the beans be drained of all liquid?
Hi Maggie,
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. Thanks!
So are you supposed to use the whole can of navy beans without draining and rinsing them?
When you bake the beans do you cover them
I don’t cover them, Jann. I just top with bacon and brown sugar and place in the oven.
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!
Absolutely the best recipe ever. Everyone’s who has ever tried these beans has eaten seconds and thirds. My uncle who “HATES baked beans” loves this recipe. I make it all the time.
When making it for vegetarians I sautéed the onion with butter for the fat content and add a few drops of liquid smoke to the recipe.
I’m so happy that you and your uncle enjoy this! Thanks Maddy! xo
Excellent recipe! I’ve made it twice for company and to share with a friend and it is a huge favorite of all who’ve eaten it.
I partially drain the beans and cook it for hours longer than called for. And I prefer to use Great Northern White beans. The slightly larger bean helps balance the sugar for my preference.
Thank you for sharing this fabulous recipe.
I’m glad to hear that you enjoy it too, Lori! Thanks so much!
FYI, to make this recipe vegan you would also have to either omit the Worcestershire sauce entirely, or substitute vegan Worcestershire sauce. Regular Worcestershire Sauce contains anchovies. I plan on making this recipe (non-vegan for me) this weekend as a side for smoked brisket. Can’t wait to try it!
I hope you enjoy these baked beans, Andrew! These are one of my husband’s favorite dishes with smoked brisket. Thanks for your suggestions for making this vegan.
Looks fantastic
MY NEW FAVORITE
Thanks so much, Tom!
We will never buy canned flavored baked beans again, This is now a family staple. Thank you for the recipe! After trying the recipe as written, (which we loved) we started to substitute spicy BBQ sauce for the ketchup just to turn it up a notch
I’m so glad your family loves this recipe, Jil. Sounds good with the spicy BBQ sauce.
The sauce was PERFECT! I doubled it for a Super Bowl party and used 1 can of each pork and beans, red kidney, navy, and pinto. My 5 year old grandson loved thrm so mush that I named them after him…Buddy Boo Baked Beans!
Thank you for sharing.
Thank you, Dan. It sounds delicious with the different types of beans. If it met a 5 year old’s taste test, it had to be good!
Best baked beans recipe ever! I did not change or add anything. It was the highlight of our Sunday BBQ Family get together today and was good to the last bean. Thanks much for sharing this recipe.
So glad everyone loved them, Pom. Thanks.
I always use great northern beans,,,,canned or in the bag,,the ones that need to be soaked ,,,only difference is I use about 3 X the bacon,,,everybody loves bacon ,,and try this with pineapple sometime,,,it’s also great.
Thanks for your tips. So glad you like these baked beans.
Looking forward to trying. One quick note, one would need to omit worcestshire sauce in order to make it vegan
There are some commercial vegan Worcestershire sauces on the market if you want to try those, Brian. Hope you enjoy these baked beans.
These were awesome! I will definitely double the recipe next time for leftovers.
If I were to use dry beans what would the dry bean weight be?
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.
If I use the slow cooker, do I use canned navy beans and not raw? Wouldn’t it be too mush? Please advise.
I use canned navy beans for this recipe in my slow cooker, Lucy. The beans have never been mushy.
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.
Canned beans drained or undrained?
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!
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
These are excellent. Thanks for sharing.
Thanks, Rachel!
These are excellent!! I love baked beans, but due to newly developed dietary restrictions, I simply cannot have any of the canned options available. This recipe comes out tasting better than the canned version. I did make a couple of adjustments. I replaced a few tablespoons of the sweetener with maple syrup to give them that flavor and since my bacon was very thick, I used only two pieces. I also drained the bacon after cooking. The recipe doesn’t say whether to do this or not, so I opted to drain. Definitely will make again and again. 🙂
Thanks, Annie. I’m so glad you liked this recipe.
Delicious!! l I used Trader Joe’s Great Northern beans. I should have drained some of of the liquid and drained the bacon.
Thanks, Carol. 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.
This is my go to dish for any picnic or guest dinner or covered dish dinner. Delish! I always leave with an empty Dutch oven.
Thanks, Carol. This is one I like to carry for those occasions, too.
can these beans be made with vegan bacon
I haven’t made these with vegan bacon, Jan, so I can’t tell you how it would work.
Do you drain the beans?
Linda, 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.
I wish I would have seen your recipe a week ago , I was going to make BBQ this past weekend. I usually use Grandma Browns but they have been unavailable. This weekend I am going to a family picnic for the Holiday and will try these. I Will let you know how it went over. Thank you for this site , love the recipes
Thanks, Suzanne. I hope you enjoy these baked beans. They are a favorite with my family and friends.
If u use dried beans is 16 oz of dried beans the same amount as 16 oz. canned?
Marge, you would need about 1 1/4 to 1 1/2 cups of dried beans for the 2 cans of beans in the recipe. Hope this helps.
trying them this weekend. did i miss the temperature for the first 45 min somewhere?
Lisa, sorry you missed it but it is in Step 1: Preheat the oven to 325ºF. I hope you enjoy these beans.
Hi! I am planning to make this on Monday our Canadian Thanksgiving. Do I drain and rince the canned beans
Joyce, 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. I don’t rinse them, either. I hope you enjoy!
I am going to try this Recipe this weekend with my ham I could not find Canned navy beans so I I am using dried. How much water should I use if I am doubling the recipe for these dried beans and should I drain them before I use them. Also if I am going to double the recipe do I double the amount of bacon as well
As I listed in the post, Carole, if you use dried beans make sure they are soaked thoroughly, then drained before following the recipe. One cup of dried beans should equal the 2 16-ounce cans of navy beans. I would double the bacon if you double the recipe. You may need to cook the baked beans a little longer than the recipe instructions; just make sure the beans are tender.
Made these with canned northern beans.
Wow, I brought this to a potluck cookout and they were the first dish to disappear.
Thanks, Susan. So glad everyone loved these baked beans.
Are the beans drained or undrained . And can I use dark Karo instead of molasses? Please ans.ASAP. TY
Marilyn, the brand of beans 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 may want to drain some of it off. I haven’t tried this recipe with dark Karo so I can’t tell you from experience how it would be. I hope you enjoy!
TY for your timely reply—much appreciated
Question: I just put these into the slow cooker. The sauce is so good and so is the smell. I am pretty sure these are going to be enjoyed by our crew tomorrow. Thank you!
Thanks, Marcy. I love these beans cooked in the slow cooker, too. I hope your crew love them, too.
These are amazing. The only baked beans I make.
Thanks, Chris. I”m so glad you like this recipe.