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A large cast iron skillet filled with glossy, smoky BBQ baked beans garnished with crispy bacon crumbles and a sprig of fresh thyme, photographed on a rustic wooden outdoor table surrounded by summer cookout props

BBQ Baked Beans

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients
  

  • 2 15 oz cans navy beans drained and rinsed
  • 1 15 oz can great northern beans drained and rinsed
  • 6 slices thick-cut bacon cut into 1-inch pieces
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar packed
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1.5 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, adjust to taste
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 3/4 cup low-sodium chicken broth or water

Instructions
 

  • Preheat your oven to 325°F (163°C). Drain and rinse all canned beans and set aside.
  • Cut the bacon into 1-inch pieces using kitchen shears or a sharp knife.
  • In a large oven-safe Dutch oven or deep skillet, add the bacon pieces in a single layer and cook over medium heat, stirring occasionally, until the fat has rendered and the bacon is crispy, about 7-9 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pan.
  • Add the diced onion to the bacon drippings and cook over medium heat, stirring occasionally, until softened and lightly golden, about 6-8 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the tomato paste to the pan with the onions and garlic. Stir and cook for 2 minutes to caramelize the paste slightly — this deepens the flavor significantly.
  • Pour in the apple cider vinegar and stir, scraping up any browned bits from the bottom of the pan. Add the brown sugar, maple syrup, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, cayenne (if using), salt, and black pepper. Stir everything together until well combined.
  • Pour in the chicken broth and stir to incorporate. Bring the mixture to a gentle simmer.
  • Add all three cans of drained and rinsed beans to the pot. Stir gently to coat the beans evenly in the sauce. Return three-quarters of the reserved bacon to the pot and stir to combine, reserving the remaining bacon for garnish.
  • Taste the sauce and adjust seasoning as needed — add more salt, a splash more vinegar for tang, or a pinch more brown sugar for sweetness.
  • Transfer the pot (uncovered) to the preheated 325°F oven and bake for 35-40 minutes, until the sauce has thickened and the top has developed a gorgeous, slightly caramelized glaze. If the beans look too dry at any point, stir in a small splash of broth or water.
  • Remove from the oven and let rest for 5-10 minutes — the sauce will continue to thicken as it cools slightly. Top with the reserved crispy bacon pieces before serving.

Notes

Make ahead: BBQ baked beans taste even better the next day. Make up to 2 days in advance and reheat on the stovetop with a splash of broth. Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Vegetarian option: Replace bacon with 1 tablespoon smoked olive oil plus 1 teaspoon liquid smoke. Slow cooker method: After sautéing bacon and aromatics, transfer everything to a slow cooker and cook on LOW for 6-8 hours.
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