Description
This classic Southern-style homemade baked beans recipe features tender red kidney beans slow-cooked with crispy bacon, aromatic onions, garlic, and a rich, tangy tomato-molasses sauce. Perfect as a comforting side dish for barbecues, potlucks, or family dinners, these baked beans can be prepared on the stovetop, baked in the oven, or made in a slow cooker to suit your preference.
Ingredients
Scale
Main Ingredients
- 1 tbsp oil
- 150g (5 oz) bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced (or 1 1/2 tsp garlic paste)
- 3 x 400g (14 oz) cans red kidney or other beans, drained and rinsed
- 3/4 cup ketchup
- 3/4 cup tomato passata or US tomato puree
- 1/4 cup molasses
- 2 tbsp cider vinegar
- 3/4 cup water (reduce to 1/4 cup if using slow cooker)
- 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 3/4 tsp salt
- 3/4 tsp black pepper
- Additional salt and pepper to taste
Instructions
- Cook Bacon: Heat oil over high heat in a large skillet or saucepan (omit oil if bacon is very fatty). Add the chopped bacon and cook for about 2 minutes until it begins to crisp.
- Sauté Onion and Garlic: Add the finely chopped onion and minced garlic to the pan with the bacon. Cook for 3 minutes, stirring occasionally, until the onion softens and turns golden along with the bacon.
- Add Remaining Ingredients: Stir in the drained beans, ketchup, tomato passata, molasses, cider vinegar, water, mustard powder, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix well to combine all flavors.
- Simmer and Cook: Bring the mixture to a gentle simmer and cover with a lid. For stovetop method, reduce heat to medium-low and cook gently for 1 hour, stirring occasionally to prevent sticking. For oven method, transfer to an oven-safe dish, cover, and bake at 160°C (325°F) for 60 minutes.
- Slow Cooker Option: If using a slow cooker, reduce water to 1/4 cup. Transfer the mixture to the slow cooker and cook on low heat for 6 hours.
- Thicken Sauce and Season: After cooking, uncover and cook for a few more minutes with the lid off if the sauce needs thickening. The sauce should be glossy and rich. Adjust salt and pepper to taste before serving.
Notes
- Use kidney beans or any preferred canned beans drained and rinsed thoroughly.
- If bacon is very fatty, oil can be omitted to reduce excess fat.
- Molasses adds a deep sweetness and color; substitute with dark brown sugar if unavailable.
- Worcestershire sauce brings a rich umami flavor, but ensure it fits dietary preferences.
- The dish works well as a hearty side for barbecues, with cornbread, or alongside grilled meats.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
