Side Dishes
This B&M baked beans copycat recipe brings home that beloved smoky, molasses-rich flavor with crispy bacon bits that vanish in seconds. After years of testing—including one disastrous batch that turned my kitchen into a smoky sauna—I finally cracked the formula for that perfect balance of sweet, smoky, and savory.
The secret lies in slow-cooking the beans with brown sugar and molasses while browning the bacon to a crisp before adding it back in.
This copycat version requires just six core ingredients but demands patience—the beans need to simmer for at least three hours to develop that deep, caramelized flavor.
I use a mix of navy beans and pork shoulder for texture, and the bacon gets rendered until it's crisp enough to crunch between your teeth. The molasses and brown sugar create that signature sticky-sweet glaze that coats every bean.
By the time you're done, you'll have a pot of beans that tastes exactly like the ones from the famous Texas roadhouse—rich, smoky, and just sweet enough to make your taste buds sing. The bacon bits add a satisfying crunch that contrasts perfectly with the tender beans.
Serve it alongside pulled pork or grilled chicken for a meal that feels like a Southern feast without the drive-through lines.
Leftovers actually improve overnight as the flavors meld further, making this recipe perfect for meal prep or feeding a crowd. Here's exactly how to recreate it at home, step by step.
Ingredients for b&m baked beans copycat
Six core ingredients transform into smoky, molasses-rich beans with crispy bacon crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans (Dried) 🌾 | 2 cups | Soaked overnight for best texture |
| Pork Shoulder 🍖 | 1 ½ lb | Boneless, cut into 1-inch cubes |
| Bacon 🥓 | 1 lb | Thick-cut for maximum crunch |
| Brown Sugar 🍚 | ½ cup | Light or dark, packed |
| Molasses 🍯 | ¼ cup | Unsulphured for authentic flavor |
| Onion 🧅 | 1 whole | Yellow, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Mustard 🍯 | 2 tbsp | Dijon for tangy kick |
| Ketchup 🍅 | ¼ cup | For subtle tang |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Smoked Paprika 🌶️ | 1 tsp | For signature smokiness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances sweetness |
The bacon is non-negotiable—thick-cut from Costco or your butcher gives that perfect crunch. Look for unsmoked if you want to crisp it yourself, or grab pre-cooked strips from the deli section. The pork shoulder? Bone-in if you can find it—it adds incredible depth of flavor. Navy beans are key here; they hold up better than pinto or black beans during the long simmer. Soak them overnight (or use the quick-soak method with boiling water) for tender, creamy results. Trader Joe's sells pre-soaked beans if you're in a rush, but they won't have the same texture. The molasses should be unsulphured—check the label, or grab Goya brand at most grocery stores.
No molasses? Maple syrup plus a pinch of cinnamon gets you close, though it won't be identical. Short on brown sugar? White sugar plus a splash of coffee mimics the depth. The bacon can be swapped for crispy smoked turkey bacon, but it won't have the same smoky punch. If you're vegetarian, smoked tofu crumbles can replace the pork, though the texture will differ. The onion and garlic are totally flexible—green onions or shallots work in a pinch. For extra smokiness, add 1/4 tsp liquid smoke (but don't tell anyone). The ketchup and mustard might seem odd, but they're what give those B&M beans their signature tangy-sweet balance.
This recipe tastes even better the next day as the flavors meld—double batch if you can. Store in the fridge for 5-6 days or freeze for up to 3 months. The bacon bits stay crispy when reheated gently—just cover with a damp paper towel and warm in the microwave for 30 seconds. For meal prep, portion into glass containers with a layer of bacon on top so each serving has that satisfying crunch. The beans also freeze beautifully—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- Here’s what sold me: these beans work everywhere. Pack them in a cooler for game day, serve them at a backyard BBQ, or just heat up a bowl on a lazy Tuesday. They’re hearty enough for a crowd but simple enough for a solo night in. My college friends still ask for this recipe years later—proof it’s a crowd-pleaser.
- I’ll be real: this recipe stretches my grocery budget and my fridge. A pound of dried beans and a cheap cut of pork shoulder feed four people for dinner and two more for lunch the next day. Plus, the leftovers? Even better. The flavors deepen overnight, and reheating them just means a quick stir with a splash of water. Zero waste, all win.
Step-by-step instructions for B&m baked beans copycat recipe
Here's how to recreate that iconic smoky-sweet flavor with crispy bacon bits and tender pork.
Soak the Navy Beans and Prepare the Pork
Place the 2 cups of navy beans in a large bowl and cover them completely with cold water. Let them soak overnight—this ensures they soften properly and cook evenly. I like to use a big bowl so they have plenty of room to expand.
While the beans soak, cut the 1.5 lb pork shoulder into 1-inch cubes. This size gives you perfect bite-sized pieces that'll cook through without drying out. You can use a sharp chef's knife or a meat mallet for this—whatever works best for you.
Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 1 lb thick-cut bacon over medium heat until crispy. This usually takes about 10 minutes. I like to use a Dutch oven because it has enough capacity for everything and will hold heat well during baking.
Once the bacon is crisp, use tongs to transfer it to a paper towel-lined plate, leaving the fat in the pot. Add the chopped onion and minced 4 cloves of garlic to the bacon fat. Cook for 5 minutes until the onion is soft and translucent, stirring occasionally. This step builds the flavor foundation for your beans.
Combine All Ingredients and Simmer
Drain and rinse the soaked navy beans thoroughly. Add them to the Dutch oven along with the 2 cups of beef broth, 0.5 cup of brown sugar, 0.25 cup of molasses, 2 tbsp of mustard, 0.25 cup of ketchup, 1 tsp of smoked paprika, 1.5 tsp of salt, 0.5 tsp of black pepper, and 1 tbsp of apple cider vinegar.
Stir everything together until well combined. The mixture will be thick and syrupy. Return the crispy bacon to the pot and stir again. Bring to a boil, then reduce heat to low, cover, and let it simmer for 1 hour. This allows the flavors to meld together and the beans to soften.
Bake Until Thick and Glazed
After the initial simmer, transfer the Dutch oven to a preheated 350°F oven. Bake uncovered for 2 to 2.5 hours, stirring every 30 minutes. This baking time is crucial—it allows the liquid to reduce and the beans to develop that perfect thick, glossy coating.
You'll know it's done when the beans are tender and the sauce has thickened to a spreadable consistency. If it's too thick, you can add a splash of water or broth to loosen it. The beans should be fork-tender, and the sauce should coat the back of a spoon.
Rest and Serve
Let the baked beans rest for 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly more. The beans will be even more flavorful after this resting period.
Serve warm with cornbread or crusty bread to soak up that delicious sauce. The combination of smoky bacon, sweet molasses, and tender pork creates a dish that's perfect for any gathering. Enjoy the copycat version of this classic comfort food!
Pro Tips For Making B&M Baked Beans Copycat
- CRANK THE HEAT FIRST: Start your pork shoulder and bacon in a cold pot, but the moment they hit the stove, turn it to medium-high. I used to simmer gently, and the bacon stayed greasy while the pork stayed bland—high heat renders the fat fast and gets those edges crispy. (Yes, even if you're impatient like me.)
- SOAK BEANS OVERNIGHT: Navy beans expand way more than you expect. Skip the soaking, and your beans turn to mush in the slow cook. I learned this the hard way—my first batch was a sad, grainy sludge. Cold water, 12 hours minimum, and drain well before adding.
- DON’T SKIP THE BROWN SUGAR CRUST: The molasses gives depth, but the brown sugar is what caramelizes into that sticky, glossy finish. After the beans simmer, spread them out on a tray, sprinkle with sugar, and broil for 3–4 minutes. Sounds weird, but it works—your beans will look like they came from a restaurant.
- CHOP PORK SHOULDER SMALL: Big chunks mean tough, chewy pork. Cut the shoulder into 1-inch cubes—small enough to tenderize in the slow cook but still hold together. I was skeptical until I tried it; now I refuse to go back to giant hunks. (Your future self will thank you.)
Essential equipment for this recipe
Dutch Oven Must-Have
The Dutch oven is your secret weapon for perfect B&M-style baked beans. I swear by a 5.5-quart Lodge cast iron Dutch oven—it holds heat like a dream and distributes it evenly, which is key for that thick, glossy sauce.
The deep sides prevent spills when stirring, and the heavy material ensures steady temperatures during the long bake. If you don’t own one, a stainless steel Dutch oven like All-Clad works too, though it won’t hold heat as well.
For budget-friendly options, check out Amazon Basics or Costco’s Kirkland Signature—both are solid for under $50. 🔥
Thick-Cut Bacon Cutter
Crispy bacon bits are non-negotiable, so invest in a bacon cutter if you’re serious about this recipe. The OXO Good Grips Bacon Cutter is my go-to—it’s easy to use and gives you even slices every time.
If you’re cutting bacon by hand, look for thick-cut slices (about ¼-inch thick) from brands like Applewood or Butterfield. For extra crunch, I like to render the bacon until it’s nearly black before adding it back to the beans.
A sharp chef’s knife works in a pinch, but a cutter saves time and frustration. 🥓
Meat Thermometer
While pork shoulder is forgiving, a meat thermometer ensures your beans are perfectly tender without drying out. I use an instant-read thermometer like ThermoWorks Thermapen ONE—it’s fast and accurate. For the pork cubes, aim for an internal temp of 195-200°F before adding them to the beans.
This guarantees they’ll shred easily and stay juicy. If you’re baking the beans, a probe thermometer like Meater lets you monitor the sauce’s thickness without opening the oven door. 🌡️
Molasses Measuring Spoon
Molasses is thick and sticky, so a dedicated measuring spoon or small ladle makes this recipe 100 times easier. I keep a silicone molasses spoon in my kitchen—it’s flexible, easy to clean, and perfect for scooping that ¼ cup of unsulphured molasses without making a mess.
If you’re using maple syrup as a substitute, a small rubber spatula helps scrape every last drop from the bottle. Precision here matters—the molasses is what gives those B&M beans their signature sweet-smoky depth. 🍯
Slow Cooker Hack
No oven? No problem. A 6-quart slow cooker with a stoneware insert (like Hamilton Beach) can handle this recipe just as well. After simmering the beans on the stovetop for 1 hour, transfer everything to the slow cooker and cook on LOW for 6-8 hours.
The slow cooker’s gentle heat mimics the oven’s effect, letting the sauce thicken naturally. Just stir occasionally and add a splash of water if it gets too thick. It’s a game-changer for busy days or when you’re craving that smoky flavor without the oven commitment. ⏰
Storage Containers
Leftovers taste even better the next day, so store them in airtight glass containers with a tight-sealing lid. I love Pyrex glass storage containers—they’re microwave-safe, stackable, and keep the beans fresh for 5-6 days in the fridge.
For freezer storage, use quart-sized freezer bags (like Stasher bags) to portion out servings. Leave 1 inch of headspace to prevent freezer burn, and label them with the date. When reheating, cover with a damp paper towel to keep the bacon bits crispy. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without a Dutch oven?
A Dutch oven is ideal, but you can use a heavy-bottomed pot with a tight-fitting lid. For even cooking, try a 6-quart slow cooker (see the slow cooker hack in the equipment section). If using a regular pot, stir more frequently to prevent sticking. The key is keeping the heat low and steady for that thick, glossy sauce.
Why does the recipe call for both pork shoulder and bacon?
The pork shoulder adds deep, savory flavor that simmers into the beans, while the bacon provides that signature crispy crunch. The bacon fat also helps create the rich, glossy sauce. You can substitute smoked turkey bacon if preferred, though it won't have the same smoky depth. For a vegetarian version, try smoked tofu crumbles plus extra smoked paprika.
How do I fix beans that are too thick or too thin?
If your sauce is too thick, add 2-3 tablespoons of water or beef broth at a time, stirring well between additions. For a thinner sauce, simmer uncovered for 10-15 minutes to reduce excess liquid. The beans should be tender but still hold their shape, with a sauce that coats the back of a spoon.
Can I make this recipe in a pressure cooker?
Yes! Use a 6-quart electric pressure cooker like Instant Pot. After browning the bacon and sautéing aromatics, add all ingredients and pressure cook on high pressure for 20 minutes. Then, switch to sauté mode and cook uncovered for 10 minutes to thicken the sauce. The pressure cooker cuts time dramatically while still delivering that rich flavor.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat for 5-7 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel to maintain crispiness. Avoid high heat, which can make the sauce watery. Leftovers actually improve overnight as flavors meld further.