10 Delicious Simple Baked Beans Recipes

Oh, the humble baked bean—transformed from a simple pantry staple into a star of the dinner table with just a few tweaks! Whether you’re craving something sweet, smoky, or spicy, our roundup of 10 Delicious Simple Baked Beans Recipes has got you covered. Perfect for busy weeknights or cozy weekends, these recipes promise maximum flavor with minimal fuss. Ready to give your beans a delicious upgrade? Let’s dive in!

Classic Homemade Baked Beans

Versatile and hearty, classic homemade baked beans are a staple that brings comfort to any table. Perfect for gatherings or a simple family meal, this dish is both nutritious and satisfying.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1/2 cup unsulfured molasses
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 medium yellow onion, finely diced
• 4 oz salt pork, diced
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 4 cups water
• 1 tsp sea salt

Instructions

1. Preheat oven to 300°F.
2. Drain soaked navy beans and rinse under cold water.
3. In a large Dutch oven, combine beans, molasses, maple syrup, Dijon mustard, apple cider vinegar, diced onion, salt pork, smoked paprika, and black pepper.
4. Pour water over the mixture until beans are fully submerged.
5. Cover and bake for 6 hours, checking occasionally to ensure beans remain submerged. Add more water if necessary.
6. After 6 hours, remove lid, stir in sea salt, and bake uncovered for an additional 30 minutes to thicken the sauce.
7. Tip: For deeper flavor, let the beans rest for 10 minutes after baking.
8. Tip: If the sauce is too thin, extend uncovered baking time in 10-minute increments.
9. Tip: For a vegetarian version, omit salt pork and add 1 tbsp olive oil.

Kick back and enjoy the rich, smoky sweetness of these beans, with a texture that’s perfectly tender. Serve alongside crusty bread or as a robust side to grilled meats.

Sweet and Smoky Baked Beans

Let’s dive into a classic with a twist—Sweet and Smoky Baked Beans. This dish balances deep molasses sweetness with a bold smoky finish, perfect for any gathering.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1/2 cup unsulfured molasses
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 lb smoked bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 300°F.
2. In a large Dutch oven, render diced bacon over medium heat until crisp, about 8 minutes. Remove bacon, leaving fat in pot.
3. Sauté diced onion in bacon fat until translucent, about 5 minutes. Add minced garlic, cook for 1 minute until fragrant.
4. Drain soaked navy beans, add to pot with onion and garlic. Stir in molasses, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper.
5. Pour in chicken stock, bring to a simmer. Cover and transfer to oven.
6. Bake for 4 hours, stirring once halfway through. Beans should be tender and sauce thickened.
7. Stir in reserved bacon pieces during last 30 minutes of baking.

Best served warm, these beans boast a creamy texture with a sticky, caramelized glaze. Try them alongside grilled sausages or as a hearty standalone dish.

Maple Bacon Baked Beans

Delightfully smoky and sweet, these maple bacon baked beans transform a classic side into a standout dish. Perfect for gatherings, they balance rich flavors with a touch of sophistication.

Ingredients

• 1 lb dry navy beans, soaked overnight
• 6 slices thick-cut applewood-smoked bacon, diced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup pure maple syrup
• 1/4 cup dark brown sugar, packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 4 cups chicken stock, low-sodium
• 1 tsp kosher salt

Instructions

1. Preheat oven to 325°F.
2. In a large Dutch oven, cook diced bacon over medium heat until crispy, about 8 minutes. Remove bacon with a slotted spoon, leaving fat in the pot.
3. Add diced onion to the bacon fat; sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in minced garlic and cook until fragrant, about 1 minute.
5. Drain soaked navy beans and add to the pot along with cooked bacon, maple syrup, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper. Pour in chicken stock to cover beans by 1 inch.
6. Bring to a simmer, then cover and transfer to the oven. Bake for 2 hours, stirring once halfway through. Tip: If beans are too dry, add more stock as needed.
7. Remove lid, stir in kosher salt, and bake uncovered for an additional 30 minutes until sauce thickens. Tip: For a caramelized top, broil for the last 2 minutes.
8. Let rest for 10 minutes before serving to allow flavors to meld.

Amazingly creamy with a sticky-sweet glaze, these beans pair wonderfully with grilled meats or atop toasted sourdough for a hearty brunch option.

Vegetarian Baked Beans

Delightfully hearty and packed with flavor, these vegetarian baked beans are a comforting classic reimagined. Perfect for a cozy dinner or a summer BBQ side, they’re effortlessly satisfying.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1/4 cup pure maple syrup
• 1/4 cup tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups vegetable broth

Instructions

1. Preheat oven to 325°F.
2. Drain soaked navy beans and rinse under cold water.
3. In a large oven-safe pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
4. Add minced garlic, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.
5. Stir in tomato paste, maple syrup, apple cider vinegar, and Dijon mustard. Mix well.
6. Add drained beans, vegetable broth, sea salt, and black pepper. Bring to a simmer.
7. Cover pot and transfer to preheated oven. Bake for 2 hours, stirring once halfway through.
8. After 2 hours, remove lid and bake for an additional 30 minutes to thicken the sauce.
9. Check beans for tenderness. If needed, bake for 15 more minutes.
10. Remove from oven and let stand for 10 minutes before serving.

Outstandingly creamy with a smoky-sweet depth, these beans pair wonderfully with crusty bread or over baked sweet potatoes. For a twist, top with crumbled feta or fresh cilantro before serving.

Spicy Jalapeno Baked Beans

Rustle up a batch of Spicy Jalapeno Baked Beans for a side that packs heat and heartiness. Perfect for BBQs or a cozy night in, these beans balance spice with smoky sweetness.

Ingredients

– 2 cups dried navy beans, soaked overnight
– 1/4 cup clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 fresh jalapenos, seeded and finely diced
– 1/2 cup dark brown sugar, packed
– 1/4 cup molasses
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 4 cups chicken stock
– 1 tbsp apple cider vinegar
– 1 tsp kosher salt

Instructions

1. Preheat oven to 325°F. Drain soaked navy beans and set aside.
2. In a large Dutch oven, melt clarified butter over medium heat. Add diced onion, cooking until translucent, about 5 minutes.
3. Stir in minced garlic and diced jalapenos, cooking for 1 minute until fragrant.
4. Add brown sugar, molasses, Dijon mustard, smoked paprika, and cayenne pepper, stirring to combine.
5. Pour in chicken stock and apple cider vinegar, bringing to a simmer.
6. Add drained navy beans and kosher salt, stirring well.
7. Cover and transfer to the oven. Bake for 2 hours, stirring once halfway through.
8. Remove lid and bake for an additional 30 minutes until sauce thickens.
9. Let stand for 10 minutes before serving to allow flavors to meld.

Creamy beans with a kick, these Spicy Jalapeno Baked Beans offer a smoky depth. Serve atop cornbread or alongside grilled meats for a memorable meal.

Brown Sugar Baked Beans

Every cook needs a reliable baked beans recipe, and this one delivers deep, caramelized flavors with minimal fuss.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1/2 cup dark brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 lb thick-cut bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 cups water

Instructions

1. Preheat oven to 300°F.
2. In a large Dutch oven, cook diced bacon over medium heat until crisp, about 8 minutes. Remove bacon with a slotted spoon; set aside.
3. In the same pot, sauté onion and garlic in bacon fat until translucent, about 5 minutes.
4. Add soaked beans, brown sugar, molasses, Dijon mustard, smoked paprika, salt, and pepper to the pot. Stir to combine.
5. Pour in water; bring to a simmer. Cover and transfer to the oven.
6. Bake for 4 hours, stirring every hour. Tip: If beans appear dry, add 1/2 cup water.
7. After 4 hours, stir in reserved bacon. Bake uncovered for 30 minutes to thicken.
8. Remove from oven; let stand for 10 minutes before serving. Tip: The beans will continue to thicken as they cool.

Just out of the oven, these beans boast a sticky glaze and smoky-sweet depth. Serve alongside grilled sausages or as a hearty vegetarian main with crusty bread.

Pineapple Baked Beans

This twist on classic baked beans brings a sweet and tangy flavor that’s perfect for summer gatherings. The pineapple adds a refreshing brightness that pairs beautifully with the smoky beans.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1 cup crushed pineapple, drained
• 1/2 cup dark brown sugar, packed
• 1/4 cup molasses
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 cups water
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 325°F.
2. Drain soaked navy beans and transfer to a Dutch oven.
3. Add crushed pineapple, dark brown sugar, molasses, Dijon mustard, smoked paprika, kosher salt, and black pepper to the beans.
4. Pour in water and stir to combine all ingredients.
5. Cover and bake for 2 hours, stirring once halfway through.
6. Remove lid, stir in apple cider vinegar, and bake uncovered for an additional 30 minutes until sauce thickens.
7. Let stand for 10 minutes before serving to allow flavors to meld.

Keep the beans covered during the initial baking to ensure they cook evenly. Stirring halfway prevents sticking and promotes even flavor distribution. The final uncovered bake thickens the sauce for a glossy finish. These beans have a velvety texture with a perfect balance of sweet and smoky. Serve alongside grilled meats or as a standout side at your next barbecue.

Bourbon Baked Beans

Craving a dish that combines sweetness with a smoky depth? Bourbon baked beans deliver with their rich, complex flavors and hearty texture.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 4 oz smoked bacon, diced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup bourbon
• 1/4 cup molasses
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 4 cups chicken stock
• 2 tbsp clarified butter

Instructions

1. Preheat oven to 300°F.
2. In a large Dutch oven, render the diced bacon over medium heat until crisp, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
3. Add clarified butter to the bacon fat, then sauté the onion until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Deglaze the pot with bourbon, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
6. Add soaked navy beans, reserved bacon, molasses, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper. Pour in chicken stock to cover the beans by 1 inch.
7. Bring to a simmer, then cover and transfer to the oven. Bake for 4 hours, checking occasionally to ensure the beans remain submerged. Tip: Add more stock if necessary.
8. After 4 hours, remove the lid and bake for an additional 30 minutes to thicken the sauce. Tip: The beans should be tender and the sauce glossy.

Unbelievably tender beans with a velvety sauce that clings perfectly. Serve alongside grilled meats or as a standout side at your next barbecue.

Mustard Glazed Baked Beans

You’ve likely had baked beans, but mustard-glazed versions elevate this classic with a tangy twist. Perfect for summer BBQs or cozy winter meals, they’re irresistibly flavorful.

Ingredients

– 2 cups navy beans, soaked overnight
– 1/4 cup Dijon mustard
– 1/3 cup pure maple syrup
– 1/2 cup smoked bacon, diced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground black pepper
– 1/4 cup apple cider vinegar
– 1 cup chicken stock
– 1 tbsp clarified butter

Instructions

1. Preheat oven to 350°F.
2. In a large oven-safe pot, melt clarified butter over medium heat.
3. Add diced bacon, cooking until crisp, about 5 minutes.
4. Stir in chopped onion and minced garlic, sautéing until translucent, 3 minutes.
5. Drain soaked navy beans, adding them to the pot with bacon and onions.
6. Mix in Dijon mustard, maple syrup, smoked paprika, and black pepper until beans are evenly coated.
7. Pour in apple cider vinegar and chicken stock, bringing the mixture to a simmer.
8. Cover the pot and transfer to the preheated oven, baking for 1 hour.
9. Remove the lid and bake for an additional 30 minutes until the glaze thickens.
10. Let stand for 5 minutes before serving to allow flavors to meld.

Hearty and robust, these beans boast a smoky-sweet profile with a mustard kick. Serve atop toasted sourdough or as a bold side to grilled meats.

Crockpot Baked Beans

Ultimate comfort meets convenience with these Crockpot Baked Beans. Perfect for busy weeknights or lazy weekends, this dish delivers deep, smoky flavors with minimal effort.

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1/2 cup unsulfured molasses
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 lb thick-cut bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken stock
• 1/4 cup dark brown sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Drain and rinse the soaked navy beans. Set aside.
2. In a large skillet over medium heat, render the diced bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon, leaving the fat in the skillet.
3. Add the diced onion to the skillet. Sauté in the bacon fat until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Transfer the onion mixture to the crockpot. Add the drained beans, crispy bacon, molasses, apple cider vinegar, Dijon mustard, smoked paprika, chicken stock, dark brown sugar, kosher salt, and black pepper. Stir to combine.
5. Cover and cook on LOW for 8 hours, or until the beans are tender and the sauce has thickened. Avoid stirring too often to prevent the beans from breaking apart.
6. Once cooked, let the beans sit uncovered for 10 minutes to thicken the sauce further before serving.

Warm, hearty, and richly flavored, these baked beans boast a perfect balance of sweet and smoky. Serve alongside grilled meats or as a standout side at your next barbecue.

Conclusion

Feast your way through our 10 Delicious Simple Baked Beans Recipes and discover the perfect blend of ease and flavor for any meal. Whether you’re a seasoned chef or a kitchen newbie, these recipes promise to delight. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!