Smoky Barbecue Baked Beans with Bacon and Brown Sugar

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-baked beans infused with smoky bacon, sweet brown sugar, and tangy barbecue sauce perfect for summer cookouts. This American-inspired summer cookout recipe, ready in about 75 minutes, pairs cooked navy beans, bacon slices, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 8 American cuisine 280 cal/serving

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Ingredients

4 cups cooked navy beans
6 bacon slices
1 medium, diced yellow onion
3 minced garlic cloves
1 cup barbecue sauce
1/3 cup packed brown sugar
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp smoked paprika
1/2 tsp black pepper
1/2 cup water

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Instructions

Step 1: Preheat your oven to 325°F. In a large oven-safe skillet or Dutch oven, cook 6 slices of bacon over medium heat until crisp, about 7-8 minutes. Remove bacon, crumble, and set aside, leaving the rendered fat in the pan.
Step 2: Add 1 medium diced yellow onion to the bacon fat and sauté over medium heat for 5 minutes until softened and translucent.
Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 4: Add 4 cups cooked navy beans, 1 cup barbecue sauce, 1/3 cup packed brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 cup water to the skillet. Stir well to combine.
Step 5: Fold in the crumbled bacon pieces evenly throughout the bean mixture.
Step 6: Cover the skillet with a lid or foil and bake in the preheated oven for 1 hour until the sauce thickens and the beans are bubbly.
Step 7: Remove from the oven, stir gently, and serve warm as a hearty summer cookout side dish.