Catching Up Over Bacon Baked Beans

Alright mate, you ever have one of those recipes that just sorta worm their way into your kitchen and never leave? Bacon Baked Beans is that for me. The first time I whipped these up, it was for a lazy Sunday BBQ where everyone brought a dish (and someone inevitably never brings anything but ‘takes leftovers’—I’m looking at you, Paul). My beans disappeared first. Not bragging, but… actually, I am. There’s something magical about that smoky bacon weaving through sweet and tangy beans, and it always reminds me of my Uncle Dave, who’d let me sneak a slice of bacon while his back was turned (I got caught half the time, but it was worth it). Plus, my kitchen still smells amazing two days later. Good luck beating that with an air freshener.

Why I Keep Making These Beans (Even When It’s Hot Out)

I make this when guests are coming and I want a side dish that feels like a big, warm hug (but, you know, less awkward). My family goes absolutely mad for these, especially my youngest—she says it’s the “bacon bonus.” Also, real talk: I used to dread the effort of baked beans until I realized they’re basically a lazy cook’s dream if you let the oven do the work. Oh, and if your beans ever look a bit, um, gluey? Just swirl in a little hot water and you’re sorted.

Stuff You’ll Need (Plus a Few Workarounds)

6 to 8 slices good streaky bacon (I sometimes use turkey bacon if I’m trying to feel virtuous, but old-school bacon wins, hands down)
2 cans (each ~400g) navy beans, rinsed, drained (I’ve used pinto in a pinch; no one complained)
1 small onion, diced (My Nan swore by red onions, honestly I just use whatever’s rolling about in the veg drawer)
1/2 cup ketchup (Heinz loyalty is strong in this house, but it’s not mandatory)
1/3 cup brown sugar (sometimes a bit less, especially if I’m feeling the jeans pinch)
1/4 cup molasses or treacle (I’ve skipped this once—don’t do it, the depth is worth it)
1 tbsp Dijon mustard (Plain yellow’s fine if that’s what’s in the fridge)
1 tbsp apple cider vinegar (balsamic works, but changes the flavour a tad—interesting though)
1/2 tsp smoked paprika (optional)
Salt & pepper, to taste

How I Cook ‘Em (With a Little Wiggle Room)

Preheat your oven to 350°F (roughly 180°C). If you forget, like I do half the time, just start a little later.
Chop bacon into pieces (scissors make this easier, but then you have to clean them). Fry in a big oven-safe pot or skillet over medium heat until just crisp. Not burned! Scoop out a bit for snacking if you feel rebellious.
Chuck in the onions to the bacon fat. Cook till they’re soft and golden—in my house, this is when people start wandering in, asking when food’s ready.
Add beans, ketchup, brown sugar, molasses, mustard, vinegar, and, if you’re fancy, paprika. Stir it all around. Don’t worry if things seem, I dunno, a bit murky—it’s normal at this stage.
Let it bubble on the stovetop for about 5 minutes. Then (this part matters) taste it and add salt & pepper. Actually, sometimes I dump a dash more vinegar here—trust your gut.
Top with reserved bacon (if you didn’t eat it all). Pop the whole thing in the oven uncovered and bake for 45–60 minutes, until it’s thick, bubbly, and you find yourself thinking, ‘that smells unreal.’
Let it cool just a smidge. Seriously, I burnt my tongue once—not recommended.

Real-World Notes from My Kitchen

I’ve forgotten to drain the beans before—makes it soupier, not ruined. If you like it looser, go wild.
Sometimes, I just use a plain ceramic dish for baking. Metal pans get too hot around the edges, in my experience. Still, not a dealbreaker.
If you want the sauce thicker, bake a bit longer. If too thick, splash in some water and stir.

Experiments & Facepalms (Variations I’ve Tried)

Maple Bacon Twist: Sub out the brown sugar for pure maple syrup. Sweeter, but if you’ve got a sweet tooth, you’ll love it.
Vegan Version: Skip the bacon, use smoked paprika, and maybe a splash of liquid smoke. It works… mostly. Still, it’s just not quite same (no hate!).
Slow Cooker Attempt: I bunged it all in a slow cooker once (8 hours, low). Yeah, it tasted okay, but the texture was too soft for me. But hey, it’s less washing up.

Don’t Stress About Equipment

If you don’t have an oven-safe pot? Just fry the bacon and onions in a pan, then transfer everything to a casserole dish or whatever can take the oven heat. One time, I used a foil tray—it was a bit wobbly, but the beans tasted the same (just don’t try stirring too enthusiastically or things could go south fast).

Storing (But Beans Rarely Survive That Long Here)

Stick ’em in the fridge in an airtight container. They’ll keep for about 3 days, but honestly, in my house there’s barely enough left for toast the next day. Oh, and they freeze well too—just defrost gently or they get kinda weird in texture.

How I Like To Serve These Bad Boys

My own all-time favourite? Heap ’em over hot buttered toast (classic), or as a “posh” side for BBQ pulled pork. My sister slops them straight onto baked potatoes with cheddar and, weirdly, a handful of crisps on top. Family quirks, eh?

Pro Tips (Learned, Sometimes the Hard Way…)

Don’t rush the baking, no matter how impatient (I’ve tried, the sauce ends up runny and the bacon’s, well, sad).
Taste before baking—that’s when you can adjust sweetness or tanginess. Don’t assume, like I once did, and end up with ‘meh’ beans.

FAQ – You Asked, I Answered (Yes, Even You, Paul)

Can I use dried beans instead of canned?: Oh for sure, if you want. You’ll need to soak and cook ’em first—here’s a guide from Serious Eats I trust; but honestly, I usually can’t be fussed.
Is this spicy?: Not really. But toss in a chilli or dash of hot sauce if you’re feeling feisty. My mate Dan swears by Sriracha, but that’s a whole other thing.
What if I don’t eat pork?: Use turkey bacon or smoked sausage. I’ve read about coconut bacon but haven’t been brave enough to try (if you do, let me know how it goes).
Can I make this ahead of time?: Absolutely, and actually, I think it tastes better the next day. Let the flavours mingle, as they say. Here’s a neat tip from Bon Appétit about reheating baked beans safely.
What goes with bacon baked beans?: Burgers, roast chicken, fried eggs, cornbread, whatever you fancy. Oh—I even served ’em once with roast pumpkin (a happy accident, if I’m honest).

If you give this a whirl and it flops, trust me, it’s still likely to be delicious. And if not, there’s always beans on toast from the tin (but we’ll keep that just between us). If you want more inspiration for sides, I often browse Simply Recipes on a lazy Saturday morning. Alright, enough rambling—go get cooking!