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Bacon baked beans in a cast iron skillet with a wooden spoon.
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Skillet Baked Beans with Bacon

Homemade skillet baked beans are the most delicious side for a cookout. Smoky bits of bacon and a flavorful, caramelized sauce make this hearty side a hit every time.
Prep Time15 minutes
Cook Time40 minutes
Rest Time10 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: baked beans, baked beans with bacon, easy sides, side dishes, skillet baked beans
Servings: 8 servings
Calories: 371kcal
Author: Laura Ascher

Equipment

Ingredients

  • 12- ounce thick-cut bacon cut into 1-inch chunks (about 8 slices)
  • 1 medium yellow onion diced
  • Two 15.5-ounce cans navy beans undrained
  • 1/2 cup ketchup
  • 1/3 cup lightly packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water* see notes below before using
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a 12-inch cast iron skillet over medium heat, cook the bacon chunks until the fat renders and the edges brown but the bacon is not yet crisp, about 6 to 7 minutes. Spoon off all but about 2 tablespoons of the bacon grease.
  • Add the onion and cook in the bacon fat until soft, about 4 to 5 minutes.
  • Turn off the heat. Stir in the navy beans, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, vinegar, water*, salt, and pepper until well combined.
  • Move the skillet to the oven and bake until the sauce is thick and clings to the beans and the bacon on top is crisp, about 40 minutes. Stir once at the halfway mark.
  • Let the beans rest 5 to 10 minutes before serving. They thicken as they sit.

Notes

  • *Go by the texture, not the measurement: I don't drain my beans, so the liquid they're packed in is already doing some of the work. Once everything is stirred in, you want the sauce to be a little runny, but not soupy. I use ¼ cup of water, but if your beans are really runny out of the can, use a little less.
  • Don't skip the molasses: This is what gives them that deep, cooked-all-day taste. I've made them without it, and they just taste like sweet beans, so I never leave it out.
  • Let them rest before you serve: The sauce looks a little thin right out of the oven, but give it about 10 minutes, and it thickens right up. I usually let mine sit while I get everything else on the table.
  • Taste and adjust the salt: Plain beans are pretty mild to start, so I always taste at the end and add a little more salt if they need it.