Homemade Baked Beans with Bacon - Thick, rich, luscious sauce with a perfect balance of sweet, tang and plenty of savoury! www.recipetineats.com
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5 from 19 votes

Homemade Baked Beans with Bacon

{Recipe video below} Southern style baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have it for breakfast with bacon and eggs. It even makes a hearty meal itself - great for slopping up with bread!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Side
Cuisine: Southern
Servings: 10
Calories: 387kcal
Author: Nagi


  • 1 tbsp oil
  • 300g/ 10 oz bacon, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (or 1 1/2 tsp garlic paste)
  • 800g/28oz red kidney or other red beans, drained and rinsed (Note 1)
  • 3/4 cup ketchup (Note 2)
  • 3/4 cup tomato passata / tomato puree (Note 3)
  • 1/2 cup molasses (Note 4)
  • 1/4 cup cider vinegar
  • 3/4 cup water
  • 2 tsp mustard powder (or 1 tbsp Dijon or American mustard)
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • 1 tsp salt + pepper to taste


  • Heat oil over medium high heat (can skip oil if bacon is super fatty). Add bacon and cook for 1 1/2 minutes.
  • Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
  • Add remaining ingredients. Stir, bring to simmer, then place lid on.
  • Then either turn down heat to medium low and cook on the stove for 1 hour, or bake at 180C/350F for 60 minutes (see next step for Slow Cooker & Pressure Cooker). 
  • SLOW COOKER: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low. 
    PRESSURE COOKER: Reduce water to 1/2 cup (stove top) or 1/4 cup (electric) and cook for 45 minutes on high.
  • The sauce should be thickened (cook with lid off for a bit if not thick enough). Adjust salt and pepper to taste at the end. See notes for serving suggestions!


1. To make this with dried beans, use 12 oz / 375g. Cover with plenty of water and bring to boil for 1 minute. Then remove from stove and cover, set aside for 1 hour. Then cook for 1 hour simmering on medium heat, drain then use per recipe.
I make this with red kidney beans but other beans like pinto, navy, northern and cannellini beans are just as lovely. Many Southern Baked Beans recipes are made starting with a can of store bought baked beans (sometimes beans and pork) which is made with a white bean. I like using red beans because I love the colour, and it's what Ina Garten uses in her recipe!
2. If you are in Australia/NZ or Europe, you can use what we know as Tomato Sauce. If you are in America, please don't use what you know as tomato sauce!
3. If you can't find tomato passata, either puree canned tomato OR use crushed tomato + 1 tbsp tomato paste.
4. If you can't find molasses, this can be substituted with treacle or golden syrup. Or even maple syrup. Or use 1/3 cup brown sugar.
5. To serve: In the US, this is traditionally served as a side dish for Southern meals (see in post for more details). However, I like to have it at any time of the day, even plain in a bowl with bread to slop it up!
6. FREEZING: Freezes brilliantly! Cool then back in ziplock bags or airtight containers. Reheat from frozen in the microwave, or thaw then reheat on the stove or microwave.
7. Nutrition assuming 10 servings. About 40% of the calories is due to the bacon - I assume no fat is discarded.


Serving: 174g | Calories: 387kcal