Dutch Oven Baked Beans
Who doesn’t love a big pot of baked beans? They are perfect for every backyard bbq and every smoked meat and bbq platter. If you don’t have a signature baked beans recipe, you are welcome to my Dutch Oven Baked Beans recipe. Don’t worry I won’t tell anyone!
The best part of the baked beans is getting the piece of bacon. This recipe makes sure everyone gets a chance at the piece of bacon. I love to use the thick cut bacon to make it worth it even more.
Substitutes and Variations:
While I prefer the navy beans- small white beans, you can use pinto or kidney beans if you already have them or prefer them.
Suggestions for Sides:
This is the perfect side for any type of grilled or bbq or smoked protein. Chicken, beef, pork….all of the options and you are good. If you have a great mustard-based potato salad and some fresh fruit, you have the perfect plate.
Tools that may make this recipe easier:
You will obviously be needing a dutch oven to make these beans, per the recipe. I suggest a larger one – I prefer a 6qt enameled cast iron dutch oven. They just make things easier to go from stovetop to in the oven.
Now Let’s Get Cookin’!
Dutch Oven Baked Beans
Equipment
Ingredients
- ½ lb Bacon cut in ½-inch pieces
- ½ Sweet Onion minced
- 4 15oz can Navy Beans 2 drained, 2 undrained
- 1 15oz can Tomato Puree
- ½ cup Beef Broth
- ¼ cup Honey
- ¼ cup Yellow Mustard
- ¼ cup Worcestershire Sauce
- ¾ cup Brown Sugar
- 1 tbsp Cornstarch
- 1 tsp Parsley
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Chili Powder
Instructions
- Preheat oven to 400deg.
- In a dutch oven over medium-high heat, add bacon. Cook until crispy. Add onions and saute for 3 minutes.
- In the same pan , reduce the heat and add beans (two cans should be drained of liquid and two should have liquid), beef broth, and tomato puree. Bring just to a bubble.
- In a small bowl or measuring cup, combing remaining ingredients then add to the dutch oven. Stir to combine.
- Cover the dutch oven with the lid and place on center rack of the oven. Bake for 40 minutes. Let cool about 5 minutes before serving.
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Wow, these beans look absolutely stunning, I could eat them straight off the screen!
Made them! They’re decent, and not that difficult to make. I think a bit too sweet (and I like sweet baked beans), and would prefer more tangy or spicy notes to hit the pallet. I think next time I’ll add some white vinegar, reduce the brown sugar to 1/2 cup, use a yellow onion, and maybe add in some paprika or cumin. Good base recipe though.