Three-Bean Baked Beans

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 pulled this recipe from 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.
Yum

Ingredients

  • 1/4 pound sliced bacon
  • 2 cups chopped onion
  • 1 Tbsp dry mustard
  • 1 Tbsp minced fresh thyme (or 1 1/2 teaspoons dry thyme)
  • 3/4 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 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

Method

1 Preheat oven to 350°F. 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.

2 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.

3 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.

4 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.

Discard bay leaf before serving.

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Recipe from Bon Appetit magazine.

Showing 4 of 17 Comments

  • Rebecca

    I’ve eaten baked beans made like these and they really are delicious, extra tangy with all that vinegar in them; sometimes they are called “barbecued baked beans”. They are lots better than the traditional recipe to make in the summer because they bake so much more quickly and don’t turn your whole kitchen into an oven.

  • jonathan

    Looks delish.

    “Beans, beans, they’re good for your heart. The more you eat ’em, the more you…”

    Never mind. I am SO juvenile. :p

  • Christy

    These look great. Do you have any advice for those vegetarians among us who intend not to include bacon (or meat) in the recipe? Any substitutions/adjustments? Thanks!

  • lobstersquad

    Great!
    All the baked beans recipes I´ve seen start with dried beans, and I´ve had bad experiences with those, always hard. Will be trying this soon. Congrats on the nomination, well deserved.

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