Pit Baked Beans Recipe
Savor the rich, smoky flavor of our Pit Baked Beans, slow-cooked to perfection with a blend of spices and a touch of sweetness. Each spoonful offers a hearty, comforting experience, packed with tender beans and a secret recipe that elevates this classic side dish to new heights. Perfectly paired with grilled meats or enjoyed on their own, these beans are a must-try for any barbecue lover.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beans
Soak the dried navy beans in water overnight. Drain and rinse the beans before cooking.
- 2
Cook the Bacon and Onion
In a large skillet over medium heat, cook the bacon until crispy. Remove bacon and drain on paper towels. In the remaining bacon fat, sauté the chopped onion until translucent.
- 3
Combine Ingredients
In a large mixing bowl, combine the soaked beans, cooked bacon, sautéed onions, brown sugar, molasses, mustard powder, salt, black pepper, and liquid smoke.
- 4
Bake the Beans
Transfer the mixture to a large Dutch oven or pot. Add 6 cups of water. Cover and place in a preheated pit or oven at 300°F (150°C) for 4 to 6 hours, stirring occasionally.
- 5
Serve
Once the beans are tender and the flavors melded, remove from heat and allow to cool slightly before serving.