Y’all going to come for me, I know it, but I have to say it. I wouldn’t be the woman I purport to be if I lied to you all. I’m going to put it all out there and just say it: baked beans are better without bacon.
Don’t leave yet! Hear me out.
Traditionally, baked beans are poured out of a can and mixed with a little more ketchup, mustard, or maple syrup. They’re then slopped in a dish, topped with raw bacon, and baked until all bubbly and syrupy and bacon-y. I know this is the dish most of us grew up eating. I also know most of us still like it. However, there is a better way. You can elevate that childhood classic into a smokier, spicier, adult version. The adult version leaves out the flabby grease pools that used to be bacon. Let me also tell you that there’s room for BOTH in your recipe book. Love isn’t a candy bar, and you’re not going to run out. Give a little love to the grown-up version and try these saucy baked beans out. The flavor comes from the tangy, spicy sauce. Without bacon grease obscuring it, it’s amazing.
Fine, No Bacon, but What’s Wrong with the Can?
Look, I love that beautiful bean footage like the next Southern kid, but now that I’m more aware of what’s going into my food, I don’t see a reason to use canned baked beans. The sugar level is through the roof. It takes away from the flavors of this dish. They’re also super saucy, which runs all over your paper plate in the heat and gets on all your other food. Also, they only use one kind of bean, which is just boring. If you can make this better and from scratch with just a little bit more time, not to mention make a healthier and tastier version for your loved ones, why not, right? Right.
This recipe makes a 9×13 casserole dish. It can easily be halved to make a nice size for a smaller group. The cook time would stay the same; just half the ingredients. You would also use a smaller baking dish.
This recipe calls for my homemade sauce as well. You can find the recipe for my classic BBQ sauce here. Making this takes about 30 additional minutes. If you want to use a store-bought sauce, you totally can! Just make sure it’s a good one!
Time
- Prep: 10-15 minutes
- Inactive: 45 minutes
Ingredients
- 2 cans red kidney beans
- 2 cans black beans
- 2 cans white cannelini beans
- 1/2 bell pepper, any color you prefer
- 1/2 sweet onion
- 3 cups classic BBQ sauce
Process
- Preheat your oven to 350 degrees.
- Dice your bell pepper and onion.
- Drain and rinse all your beans in a colander, then transfer to a big mixing bowl.
- A Word about Beans: you can use dried beans for this and rehydrate them beforehand. The quantity will stay the same, but you might need to add more sauce and cook for a bit longer.
- Add your BBQ sauce, peppers, and onions to the bowl and give everything an easy mix, being careful not to mash up your beans.
- A Word about BBQ Sauce: I use my homemade BBQ sauce for my baked beans. It’s smoky, spicy, and a little bit sweet, just like I want for baked beans. This recipe makes about 3 cups, which works out well if you want to make it for these saucy baked beans!
- Transfer your beans into your baking dish.
- Bake, uncovered, for 45 minutes.
- Remove from the oven and serve it hot.
These saucy baked beans are a traditional favorite at a summertime cookout or get-together. They pair so well with BBQ and grilled meats, not to mention when stacked up against a cool, creamy coleslaw or potato salad. Because these are vegetarian, could easily be made vegan, and are naturally gluten free, they are also a safe bet to provide your friends and family with dietary needs a welcomed and delicious option. I’ll tell you, too, it just feels impressive to make from scratch a dish that we’ve all accepted comes out of a can, and once you go homemade, you don’t need to go back.
Saucy Baked Beans
Ingredients
- 30 oz. red kidney beans (2 cans)
- 30 oz. black beans (2 cans)
- 30 oz. white cannelini beans (2 cans)
- ½ bell pepper any color
- ½ sweet onion
- 3 cups BBQ sauce homemade or a good store bought
Instructions
- Preheat your oven to 350 degrees.
- Dice your bell pepper and onion.
- Drain and rinse all your beans in a colander, then transfer to a big mixing bowl.
- Add your BBQ sauce, peppers, and onions to the bowl and give everything an easy mix, being careful not to mash up your beans.
- Transfer your beans into your baking dish.
- Bake, uncovered, for 45 minutes.
- Remove from the oven and serve it hot.
Notes
- I use canned beans, but you could use dried beans that have been soaked and prepared. You would need to do that the day before you plan to make this dish.
- I use my homemade BBQ sauce, but you could also use a good store bought version. Just make sure you like the taste of the sauce on its own, and it will be good in your dish.
- I do not use bacon, but if you must have it, you could cook it separately and sprinkle it on top to maintain the crunch without all the fat.
For more photos of this recipe and all the other homemaking projects I’m doing, including recipes, knitting patterns, and other home projects, find me on Instagram!
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