Smoky Baked Beans with Bacon
Baked beans have always had a seat at our table, especially during family cookouts or cozy Sunday dinners. But over time, I found myself tweaking the traditional recipe, adding a little here and there until I landed on this version — and now, I can’t make them any other way.
The combination of crispy bacon and sautéed red bell pepper adds a savory depth and slight sweetness that brings the beans to life. They’re sticky, saucy, and absolutely loaded with flavor. Whether it’s a summer barbecue, potluck, or chilly evening, these beans are a total crowd-pleaser — and they only get better the next day.
Why You’ll Love This Recipe:
Bold, smoky flavor – Thanks to bacon, spices, and slow simmering
Perfect texture – Thick, rich sauce that clings to every bean
Easy to customize – Make them spicy, sweet, meaty, or veggie
Feeds a crowd – Perfect for potlucks, cookouts, or batch cooking
Even better the next day – Great for make-ahead meals or leftovers
Ingredients List:
thick cut bacon
red bell pepper
onion
navy beans or great northern beans
ketchup
brown sugar (light or dark)
molasses
Dijon mustard
apple cider vinegar
smoked paprika
black pepper
salt
Optional Add-Ins:
crushed red pepper flakes for heat
hot sauce or Worcestershire sauce for extra depth
cayenne or chili powder for smoky spice
Steps To Making This Recipe:
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until browned and crispy. Remove with a slotted spoon and set aside. In the remaining bacon fat, sauté the diced red bell pepper (and onion, if using) for about 5–7 minutes, or until softened and slightly caramelized. Reduce heat to low. Stir in the ketchup, brown sugar, molasses, Dijon mustard, vinegar, smoked paprika, pepper, and a pinch of salt. Mix well. Add the drained beans and cooked bacon back into the skillet. Stir until everything is evenly coated.
Transfer the skillet to the oven (or pour mixture into a baking dish) and bake uncovered for 45–50 minutes, until the sauce is thick and bubbly.
Let cool slightly before serving — the sauce will thicken more as it rests.
Equipment:
Dutch Oven or Oven-Safe Skillet
Tips to Make This Recipe Your Own:
Make it spicy: Add jalapeños, red pepper flakes, or hot sauce for a kick.
Go smoky: Swap bacon for smoked sausage or add liquid smoke.
Sweeten it up: Increase brown sugar or stir in maple syrup or honey.
Make it vegetarian: Omit bacon and sauté the peppers in olive oil. Add smoked paprika for depth.
Use dry beans: If you prefer, cook your beans from scratch and add ~4½ cups of cooked beans.
Storage Tips:
Refrigerator: Store cooled beans in an airtight container for up to 4–5 days. Reheat on the stovetop or microwave with a splash of water if needed.
Freezer: Freeze for up to 3 months in a freezer-safe bag or container. Thaw overnight in the fridge and reheat before serving.
Make-ahead: These beans taste even better the next day! Prepare 1–2 days ahead and store chilled until ready to warm and serve.
Substitution Tips:
Beans: Use cannellini, pinto, or even black beans if that’s what you have.
Sugar: Swap brown sugar for maple syrup, honey, or coconut sugar.
Ketchup: Use tomato paste or BBQ sauce for a richer flavor.
No bacon? Try diced smoked sausage, ground beef, or keep it vegetarian with extra veggies.
No red bell pepper? Use yellow, orange, or even roasted red peppers from a jar.
Final Thoughts:
These baked beans with bacon and red bell pepper are everything comfort food should be — rich, saucy, smoky, and just a little sweet. They’re easy to make, deeply flavorful, and go with just about everything. Whether you’re serving them alongside burgers, ribs, grilled chicken, or just with some warm cornbread, they’re a guaranteed hit.
It’s the kind of recipe that feels like home. And the best part? It only gets better as the flavors deepen, making it perfect for meal prep, potlucks, and leftovers.
Looking for more BBQ recipes? Try these below:
Smoky Baked Beans with Bacon
Sweet, savory, and smoky — these baked beans are slow-cooked to perfection with crispy bacon and tender red bell pepper in every bite.
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium red bell pepper, diced
- 1 small onion, finely chopped (optional but recommended)
- 3 (15 oz) cans navy beans or great northern beans, drained and rinsed
- ½ cup ketchup
- ¼ cup brown sugar (light or dark)
- 1 tablespoon molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt to taste
- ½ teaspoon crushed red pepper flakes for heat
- A splash of hot sauce or Worcestershire sauce for extra depth
- A pinch of cayenne or chili powder for smoky spice
Instructions
Notes
Beans: Use cannellini, pinto, or even black beans if that’s what you have.
Sugar: Swap brown sugar for maple syrup, honey, or coconut sugar.
Ketchup: Use tomato paste or BBQ sauce for a richer flavor.
No bacon? Try diced smoked sausage, ground beef, or keep it vegetarian with extra veggies.
No red bell pepper? Use yellow, orange, or even roasted red peppers from a jar.
Nutrition Facts
Calories
485Carbs
68 gCholesterol
24 mgFat
15 gFiber
12 gNet carbs
56 gProtein
22 gSat. Fat
5 gSodium
534 mgSugar
17 gNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.