Bbq Baked Beans Recipe

Preheat oven

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine ketchup, brown sugar, molasses, mustard, apple cider vinegar, Worcestershire sauce, bbq sauce, water or stock, smoked paprika, black pepper, and kosher salt. Whisk until the sugar is mostly dissolved and the sauce is uniform.

Add the drained and rinsed navy beans to the bowl with the sauce and gently fold until the beans are evenly coated. Set aside while preparing aromatics.

If using bacon: heat a large skillet over medium heat. Add the diced bacon and cook until the fat renders and bacon is crisp-tender, about 6–8 minutes. Use a slotted spoon to remove bacon pieces to a paper towel-lined plate, leaving the fat in the skillet. Reserve the cooked bacon for later.

If not using bacon: heat a tablespoon of olive oil in the same skillet over medium heat.

Add the finely diced onion to the hot skillet (in bacon fat or oil). Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not burn).

Pour the onion and garlic (and any reserved bacon pieces) into the bowl with the sauced beans. Stir gently to combine so the aromatics are evenly distributed.

Transfer the bean mixture to a 2–2.5 quart (or similar) ovenproof baking dish. Spread into an even layer and cover the dish tightly with foil.

Bake in the preheated oven for 35 minutes. After 35 minutes, remove the foil, stir the beans gently, and if you want a thicker, more caramelized top, return the dish to the oven uncovered for an additional 10–15 minutes until the sauce is bubbling and slightly reduced.

Remove from oven and let rest for 5 minutes. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if desired.

Garnish with chopped fresh parsley and a pinch of red pepper flakes if using. Serve warm.