Baked beans are a quintessential summer BBQ side dish that are irresistibly good. Growing up I definitely ate my fair share of canned baked beans that my mom would “doctor” up to make them taste homemade. Still to this day, that method is delicious, BUT after you make baked beans from scratch, you will truly never turn back. Sure it takes a little extra time, but the reward at the end of the cooking process is 100% worth it. Smoky, slightly sweet and spicy, sticky beans await you and your tastebuds and they are just out of this world delicious. Homemade baked beans will change the way you look at baked beans for the better and you will love making them for every summer BBQ from now on.

These baked beans are cooked low and slow and are layered with flavor while cooking. They are so delicious and honestly are the best baked beans I have ever eaten, and anyone who has ever eaten them will tell you the same! I know you are thinking that they can’t be that much better than the store bought kind, but let me tell you they really are. Whenever I make BBQ, these beans always make an appearance, usually with a side of slaw, some watermelon, and an ice cold beer! They truly make a summer BBQ spread complete and your family and friends will definitely be putting you in charge of the beans from now on!

I mean, what’s not to love about this recipe? When you put bacon, molasses, spices, BBQ sauce, and other delicious ingredients together and slow cook in the oven until they are luscious, magic happens! Your house will smell incredible and I can’t wait for you to give these a try for yourself and see just what you have been missing all of these years of buying canned baked beans.

You are truly going to fall in love with my homemade baked bean recipe and they would be the perfect Memorial Day side dish!

Ingredients:

• 4 Cans of Navy Beans, drained and rinsed

• 5 Slices of Bacon, diced

• 1 Cup Diced Onion

• 1, 8 oz. Can Crushed Tomatoes

• 1 1/2 Cups BBQ Sauce

• 3/4 Cup Brown Sugar

• 1 Cup Beef Stock

• 1/4 Cup Molasses

• 1 Tbsp. Dry Mustard

• 2 Tsp. Kosher Salt

• 1 Tsp. Black Pepper

• 1/8 Tsp. Ground Cloves

Directions:

• Preheat oven to 325 degrees.

• Add bacon to a large pot and cook until browned. Remove from pot and drain on paper towels.

• Add onion to the bacon grease left in the pot and sauté for 2-3 minutes until onions are translucent.

• Add in tomatoes, bbq sauce, brown sugar, stock, molasses, dry mustard, salt, pepper, and cloves and stir to combine. Let cook for 5 minutes.

• Add in beans and mix well. Let cook another 15 minutes simmering on the stove.

• Pour beans into a 9 x 13 baking dish. (Alternatively you can use an oven proof dutch oven.)

• Place the dish (or pot) into the oven, uncovered, and cook for two hours. Stir a couple of times throughout cook time, until beans are reduced and thickened.

• Serve warm.

How good do these look? Hello summer barbecue season and I promise you will never look at baked beans the same again.