Martha Stewart Baked Beans with Bacon

Martha Stewart baked beans with bacon turn canned navy beans, maple syrup and three slices of bacon into a sweet, smoky side dish in 90 minutes. Try this easy baked beans recipe for weeknight dinner, cookout season or potluck night, since it's a one-pot Dutch oven shortcut with no soaking.

Cook the bacon first until the fat renders and the edges brown, because that fat and those browned bits flavor the whole pot. Skip it and you lose the porky richness that makes these beans taste like more than sweet sauce.

Martha starts with canned navy beans instead of dry ones, which cuts out the overnight soak and still gives a creamy bite. She also finishes the beans uncovered, so the sauce thickens and the bacon on top browns.

Martha Stewart Baked Beans with Bacon

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

290

kcal

Creamy navy beans bake in a sticky maple, mustard and ketchup sauce until thick and glossy. Bacon and thyme on top brown during the uncovered bake, and a quick stir at the end spreads that smoky flavor through the pot.

Ingredients

• 3 slices bacon, halved crosswise (4 ounces)
  

• 1/4 cup pure maple syrup
  

• 1/4 cup Dijon mustard
  

• 1/2 cup ketchup
  

• 2 tablespoons light-brown sugar
  

• 3/4 cup low-sodium chicken broth
  

• 1 tablespoon Worcestershire sauce
  

• 1 tablespoon minced garlic (2 to 3 cloves)
  

• 3 cans (each 15 ounces) navy beans or small white beans, rinsed and drained
  

• Kosher salt and freshly ground pepper
  

• 3 sprigs thyme
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That way it's fully hot by the time the beans are ready to go in.
• Render the bacon: Cook 3 halved bacon slices in a 2-quart Dutch oven over medium heat, flipping now and then. After about 7 minutes the fat is rendered and the bacon is browned in places, so move it to a plate.
• Mix the sauce: Whisk 1/4 cup maple syrup, 1/4 cup Dijon mustard, 1/2 cup ketchup, 2 tablespoons light-brown sugar, 3/4 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce and 1 tablespoon minced garlic in a large bowl. Then stir in 3 cans of rinsed, drained navy beans and season with salt and pepper.
• Assemble the pot: Spoon the beans into the Dutch oven. Then lay the bacon on top and tuck in the 3 thyme sprigs.
• Bake covered: Cover the pot and bake for 30 minutes. This lets the sauce heat through and the beans soak up the flavors.
• Bake uncovered: Uncover the pot and bake about 40 minutes more. It's ready when the liquid has thickened and the bacon is brown.
• Rest and serve: Let the beans sit for 5 minutes, then mix well so the bacon flavor spreads through the sauce. Serve them warm from the pot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a skillet and baking dish instead of a Dutch oven?

Yes. Render the bacon in a skillet, then pour the beans into a 2-quart baking dish and top with the bacon and thyme. Cover the dish with foil for the first 30 minutes so it traps steam the way the Dutch oven lid does.

Can I use dried beans instead of canned?

You can, but the timing changes, since dried beans need to be soaked and simmered until tender first. The recipe is built as a shortcut around canned navy beans, so canned is the easiest way to hit the 90-minute total.

How do I store and reheat leftover baked beans?

Cool the beans, then keep them in an airtight container in the fridge for up to 4 days. Reheat them on the stovetop or in a 350°F oven with a splash of broth or water, because the sauce thickens as it sits.

Can I make these baked beans ahead of time?

Yes, they reheat well and the flavor settles in overnight. Bake them fully, chill, and warm gently before serving. You can also mix the sauce and beans a day ahead and bake them when you're ready.

What's the most common mistake with baked beans?

Skipping the uncovered bake is the big one, since the sauce stays thin and the bacon never browns. Give it the full 40 minutes uncovered, and don't forget to rinse and drain the canned beans so the sauce isn't watered down.