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 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 Baked Beans Recipe

While my 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 deep dish you plan to serve from or leave in stockpot. Finally, top with the optional (but highly recommended!) bacon and sprinkle 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.

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!
4.77 from 30 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.

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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103 Comments Leave a comment or review

  1. 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!

  2. 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.

  3. Just wondering if you drained the beans? may sound like a silly question but I know people who don’t drain canned beans.

  4. 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.

  5. 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!!

  6. 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!

  7. Looked good but to watery even with draining beans and 1.5 hours cooking,I had to scramble to make them work.

  8. 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.

  9. 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.

  10. 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.

    1. 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

  11. 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?

  12. 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

  13. 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!

  14. 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!!!

  15. 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!

  16. Question – any suggestions for substitutions for the molasses? It’s not something I generally keep on my shelf.

    Thanks.

    1. 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

  17. 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

    1. 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.

  18. Now cut up a pkg of hot dogs 1/2″ ± thick to stir into beans and you have my version of Beanie Weenies.

  19. 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

  20. 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!

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