Three Bean Baked Beans

Photography Credit: Elise Bauer

When it comes to baked beans, you can go the full monty starting with dry beans and cook them completely from scratch (like Boston Baked Beans), which takes all day. Or you can start with already cooked canned beans which reduces the cooking time to a little over an hour.

This recipe is for the latter, a “quick” version of baked beans using three different types of beans—kidney beans, black beans, and cannellini beans. My father adapted this recipe from one in an old issue of Bon Appétit magazine years ago.

It has a tangy, rich flavor from the vinegar, molasses, and bacon and is a cinch to put together. A great side for pork or steak.

Three Bean Baked Beans Recipe

  • Prep time: 7 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4 to 6


  • 1/4 pound sliced bacon
  • 2 cups chopped onion
  • 1 Tbsp dry mustard
  • 1 teaspoon minced fresh thyme (or 1/2 teaspoons dry thyme)
  • 3/4 cup ketchup
  • 3 Tbsp apple cider vinegar
  • 1/4 cup dark molasses
  • 1/3 cup water
  • 1 bay leaf
  • 1 15-ounce can red kidney beans, rinsed, drained
  • 1 15-ounce can black beans, rinsed, drained
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 1 teaspoon Tabasco
  • Salt
  • Freshly ground black pepper


1 Preheat oven to 350°F.

2 Cook and crumble the bacon: Cook the bacon in a large Dutch oven over medium heat until browned and crisp. Remove bacon and place on paper towels to soak up excess fat. Crumble up the bacon and set aside.

3 Sauté the onions: Remove all but a tablespoon of the bacon drippings from the pot. Add the chopped onions and cook on medium high heat until translucent, about 5 minutes.

4 Add the rest of the ingredients: Sprinkle the onions with dry mustard and thyme. Stir in the ketchup, vinegar, molasses, bay leaf, beans, Tabasco, and water. Add salt and pepper to taste.

5 Cover and bake: Cover the pot and put into a 350°F oven. Bake for 1 hour, checking every 15 minutes to stir and add more water if needed. Stir in the bacon the last 15 minutes of cooking.

Alternatively, cook in a slow cooker 4 hours on high, or 8 on low.

Discard bay leaf before serving.

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Recipe adapted from Bon Appetit magazine.

3 Bean Baked Beans

Showing 4 of 9 Comments

  • AJ

    I would definitely recommend reducing the ACV. It was a bit overbearing. I also added brown sugar and Worcestershire sauce.

  • Andrea

    Thank you for this wonderful recipe. I made it yesterday as a “dish to pass” at a birthday party. It received great reveiws. VERY delicious and pretty easy to make. Was my first attempt ever at homemade baked beans and I couldn’t be happier with the results. I’ll make this over and over and likely won’t change a thing!

  • Rhonda

    Yummy! I used leftover lentils,black beans, turkey bacon, and a good pinch of ground pasilla chili powder. Turned out great!
    Hubby loved ’em!!!!

  • lauren

    Thanks for the great recipe. I used a combo of garbanzo beans and black beans since that’s what I had in the pantry. This was my first time making baked beans and everyone loved them.

  • Christine

    Delightful recipe! Sweet and tangy all at the same time. Thank you for sharing!

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