Smoky Maple Bacon BBQ Baked Beans

Smoky Maple Bacon BBQ Baked Beans

These Smoky Maple Bacon BBQ Baked Beans start with canned beans for convenience but taste like they've simmered all day. Smoky bacon, sweet maple syrup, tangy BBQ sauce, onions, peppers, and warm spices come together for the perfect side dish for backyard barbecues, potlucks, picnics, and family dinners.

Course Side Dish

Cuisine American

Diet Gluten Free

Keyword baked beans with bacon, barbecue side dish, BBQ baked beans, canned bean recipe, Dutch oven baked beans, easy baked beans, maple baked beans, potluck side dish, smoky baked beans, summer cookout recipes

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 245kcal

Equipment

Large Dutch oven or oven-safe skillet
Cutting board
Chef’s knife
Measuring cups and spoons
mixing bowl
Wooden Spoon

Ingredients

Beans

8 slices thick-cut bacon diced
1 medium yellow onion diced
1 medium yellow bell pepper diced
3 cloves garlic minced
3 15-ounce cans navy beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed

BBQ Sauce

¾ cup BBQ sauce homemade or your favorite store-bought
¼ cup pure maple syrup
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper optional
1 teaspoon kosher salt or to taste
½ cup chicken broth or water

Instructions

Preheat oven to 325°F.
Cook the diced bacon in a large Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
Add the onion and bell pepper. Cook for 6–8 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
In a medium bowl, whisk together the BBQ sauce, maple syrup, tomato paste, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, cumin, black pepper, cayenne (if using), salt, and chicken broth.
Add the navy beans, pinto beans, and cooked bacon to the Dutch oven.
Pour the BBQ sauce mixture over the beans and gently stir until evenly coated.
Cover and bake for 45 minutes.
Remove the lid, stir, and continue baking uncovered for 25–30 minutes, or until the sauce has thickened and the edges are caramelized.
Let the beans rest for 10 minutes before serving.

Notes

Using both navy and pinto beans creates a creamy texture with a little extra bite.
Homemade BBQ sauce makes these beans even more flavorful.
Like most baked beans, they're even better the next day.
If the beans become too thick, stir in a splash of chicken broth before serving.
For a sweeter version, add an extra tablespoon of maple syrup.
For extra smoky flavor, use smoked bacon and your favorite smoky BBQ sauce.

Nutrition