Three-Bean Baked Beans Recipe

Serves: 8 people
Total Cooking Time: 2 hours 30 minutes
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes

Nutritional Information per Serving:

• Calories: 285
• Protein: 14g
• Fat: 6g
• Carbohydrates: 48g
• Fiber: 12g
• Sugar: 18g
• Sodium: 685mg
• Iron: 3.8mg
• Calcium: 95mg
• Folate: 125mg
• Potassium: 685mg
• Magnesium: 85mg

What You Will Need

For the Beans:

• 1 can (15 ounces) navy beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 6 strips thick-cut bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced

For the Sauce:

• 1 cup ketchup
• 1/2 cup molasses
• 1/3 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For Extra Flavor:

• 1 green bell pepper, diced (optional)
• 2 tablespoons tomato paste
• 1 teaspoon liquid smoke (optional)

Essential Equipment:

• Large oven-safe pot or Dutch oven
• Large mixing bowl
• Wooden spoon for stirring
• Measuring cups and spoons

Preparing Your Beans

Drain all three types of beans in a colander and rinse thoroughly under cold water to remove excess sodium and the canning liquid. Allow them to drain completely while you prepare the other ingredients. Using a combination of three bean varieties creates interesting texture and visual appeal.

Cooking the Bacon Base

Preheat your oven to 325 degrees. In a large oven-safe pot or Dutch oven over medium heat, cook the chopped bacon for 6-8 minutes until it becomes crispy and renders most of its fat. The bacon provides a smoky, savory foundation that enhances all the other flavors in the dish.

Building the Flavor Base

Remove about half of the bacon fat from the pot, leaving 2-3 tablespoons. Add the diced onion and cook in the bacon fat for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. If using bell pepper, add it along with the onion.

Creating the Sweet and Tangy Sauce

In a large mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, smoked paprika, black pepper, and cayenne pepper if using. Stir in the tomato paste and liquid smoke if desired. The sauce should be smooth and well combined.

Combining Beans and Sauce

Add the drained beans to the pot with the bacon and onions, stirring to distribute the bacon and aromatics evenly throughout. Pour the prepared sauce over the beans and stir everything together thoroughly until all beans are well coated with the rich, dark sauce.

Adjusting Consistency

The mixture should be saucy but not soupy. If it seems too thick, add 1/4 cup of water and stir to combine. If too thin, the beans will thicken as they bake, or you can add another tablespoon of tomato paste to help thicken the sauce.

Preparing for Baking

Bring the bean mixture to a simmer on the stovetop, stirring occasionally. Once simmering, cover the pot with a tight-fitting lid or aluminum foil. This initial simmer helps marry the flavors before the long, slow baking process begins.

Slow Baking for Maximum Flavor

Transfer the covered pot to the preheated oven and bake for 1 hour and 30 minutes. The slow, gentle heat allows the beans to absorb the sauce while developing deep, rich flavors. The low temperature prevents the beans from breaking down or becoming mushy.

Checking and Stirring

After 1 hour and 30 minutes, remove the pot from the oven and carefully remove the lid. Stir the beans gently and check the consistency. The sauce should be thick and syrupy, coating the beans beautifully. If too thin, continue baking uncovered.

Final Uncovered Baking

Return the pot to the oven uncovered and bake for an additional 30-40 minutes until the sauce reaches your desired thickness and the top develops a slightly caramelized appearance. The beans should be tender and the flavors fully melded together.

Resting for Best Flavor

Remove the beans from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to thicken further and the flavors to settle. The beans will continue to absorb sauce as they cool slightly.

Serving Your Baked Beans

Serve the beans hot in a large serving bowl or directly from the pot if using an attractive Dutch oven. The beans should be glossy with a thick, clingy sauce and visible pieces of bacon throughout. Each serving should have a good mix of all three bean varieties.

Perfect Pairing Suggestions

These baked beans are the quintessential side dish for barbecued meats, grilled burgers and hot dogs, fried chicken, or cornbread. They also pair wonderfully with coleslaw, potato salad, and corn on the cob for classic summer cookout fare.

Storage and Reheating

Store leftover beans in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day, making them excellent for meal prep. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to restore consistency.

Make-Ahead Instructions

These beans can be fully prepared up to 2 days ahead and stored in the refrigerator. Reheat covered in a 325-degree oven for 30-40 minutes until heated through. They also freeze beautifully for up to 3 months – thaw overnight in the refrigerator before reheating.

Slow Cooker Alternative

After preparing the bacon, onions, and sauce, combine everything in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove the lid for the last 30 minutes to thicken the sauce if needed.

Vegetarian Variation

Omit the bacon and cook the onions in 2 tablespoons of olive oil. Add an extra teaspoon of smoked paprika and the liquid smoke for depth of flavor. Consider adding diced mushrooms for umami and texture that mimics the meatiness of bacon.

Regional Flavor Variations

For a sweeter New England style, increase the molasses and brown sugar. For a tangier Kansas City version, add more vinegar and mustard. Southwestern variations might include cumin, chili powder, and diced jalapeños for heat.

Troubleshooting Common Issues

If beans are too sweet, add more vinegar or mustard to balance. If too tangy, stir in a tablespoon of brown sugar. If the sauce is too thin after baking, simmer uncovered on the stovetop until thickened. For overly thick beans, stir in water or broth.

Tips for Perfect Results

Do not skip rinsing the canned beans, as this removes excess sodium and improves texture. Use thick-cut bacon for the best flavor and texture. Bake low and slow for the richest flavor development. Let the beans rest before serving for the best consistency and flavor.