Loaded Baked Beans

These loaded baked beans are a game-changer for any BBQ or picnic.

Smoky bacon, sweet brown sugar, and tangy apple cider vinegar come together in a rich, saucy harmony that’ll make your taste buds do the happy dance.

With a depth of flavor that’s simply irresistible, get ready to devour every last bite!

Ready Time

9 hrs

Yields

4 servings

Ingredients

1 pound dried navy beans, soaked overnight and drained
1 pound smoked bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 cup ketchup
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 teaspoon ground mustard
1 teaspoon ground cumin
Salt and pepper, to taste
1/4 cup water

Instructions

Preheat your oven to 250°F (120°C).

In a large Dutch oven, cook the chopped bacon over medium heat until crispy, then remove the cooked bacon from the pot with a slotted spoon and set aside.

Add the chopped onion to the same pot and cook until it’s translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the soaked and drained navy beans, ketchup, brown sugar, apple cider vinegar, ground mustard, ground cumin, salt, and pepper to the pot.

Stir until everything is well combined.

Add the cooked bacon back into the pot and stir until it’s evenly distributed throughout the bean mixture.

Add the water to the pot and bring the mixture to a boil.

Cover the pot and transfer it to the preheated oven.

Bake for 6-8 hours, or until the beans are tender and the liquid has thickened into a rich, saucy consistency.

Remove the pot from the oven and let it cool slightly before serving.

Serve hot, garnished with chopped fresh herbs if desired.

Notes

Use leftover bacon fat for added smokiness if you have some on hand.

Don’t over-soak the navy beans, 8 hours is plenty.

Make sure to stir the pot every hour or so while it’s baking to prevent the beans from sticking to the bottom.

You can also make this recipe in a slow cooker, just brown the bacon and cook the onion beforehand, then combine everything and cook on low for 8-10 hours.

If you want a thicker sauce, simmer the beans on the stovetop for 30 minutes before serving.

Pair with grilled meats or veggies for a delicious summer side dish!