Three Bean Baked Beans

EASY baked beans recipe with kidney, black, and cannellini beans, baked with bacon in a molasses-based sauce

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

Ingredients

  • 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

Method

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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Comments

  • Helen Wylde

    I used braggs apple cider vinegar. The taste was really strong. Next time I’d cut back on that and add a bit more sweetness like maple syrup.

  • AJ

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

  • lydia

    For those who don’t eat pork, try a squirt of barbecue sauce in bean dishes, to give the flavor of the smoke without the bacon fat.

  • 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!

  • Dawn

    I just came across this recipe, and I am going to have to try it. An idea for Christie and other vegetarians – how about substituting the water with 1/3 cup vegetable stock, and adding a few drops of liquid smoke? That should add some extra flavor and a little BBQ smokiness if you can’t use bacon.

  • 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!

  • 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.