Print

Perfect Labor Day BBQ Baked Beans with Bacon

Labor Day BBQ Baked Beans with Bacon - featured image
Print Recipe

Thick, glossy baked beans with smoky bacon, rich brown sugar, and a tangy kick. The ultimate side dish that steals the show at any barbecue.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped into 1-inch pieces
  • 1 medium yellow onion, diced small (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cans (28 ounces each) navy beans or great northern beans, drained and rinsed
  • 1/2 cup packed dark brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (plus more to taste)

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the middle of the oven.
  2. Cook the bacon. Place your Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat renders and the bacon is crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  3. Sauté the aromatics. Add the diced onion to the bacon fat. Cook over medium heat, stirring frequently, until the onion is soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the sauce. In a small bowl, whisk together the dark brown sugar, maple syrup, ketchup, yellow mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, cayenne (if using), black pepper, and salt. Stir until the brown sugar is mostly dissolved.
  5. Combine everything. Add the drained beans to the pot with the onions. Pour the sauce over the beans and stir gently to combine. Add the cooked bacon back in, reserving a few pieces for topping if you want a crunchy garnish.
  6. Bake low and slow. Bring the mixture to a gentle simmer on the stovetop. Then cover the pot with the lid and transfer it to the preheated oven. Bake for 45 minutes.
  7. Uncover and thicken. After 45 minutes, remove the lid. Stir the beans gently, then return the pot to the oven, uncovered. Bake for another 30-45 minutes, until the sauce has thickened to your liking. The beans should be glossy and the sauce should coat the back of a spoon.
  8. Rest and serve. Remove the pot from the oven and let the beans rest for 10-15 minutes before serving. This allows the sauce to settle and thicken a bit more. Taste and adjust seasoning with salt and pepper if needed.

Notes

Don’t skip the bacon fat; it gives the beans their rich, savory backbone. Low and slow baking at 325°F is non-negotiable to avoid burning the sugar. Watch the salt as bacon, canned beans, and Worcestershire sauce all contain salt. Let the beans rest for 15 minutes off the heat to thicken naturally. These beans taste even better the next day.

Nutrition

Keywords: baked beans, bacon, brown sugar, Labor Day, barbecue, side dish, comfort food

Find it online: https://platebelle.com/perfect-labor-day-bbq-baked-beans-with-bacon/