Side Dishes
Joanna Gaines' baked beans recipe transforms a simple side into the centerpiece of any meal with its deep, smoky flavor and tender texture. The secret lies in slow-simmering navy beans with bacon, brown sugar, and molasses until they're so tender they practically melt in your mouth.
I've adapted this classic Southern dish to create a version that's equally comforting and impressive—perfect for family dinners or holiday gatherings.
What sets this recipe apart is the bacon-infused crunch that adds a savory depth, while the slow cooking process develops rich, caramelized flavors. Unlike quick versions, this method requires patience—about 3 hours of simmering—but the result is worth every minute.
The combination of sweet and smoky notes creates a balance that's both nostalgic and sophisticated, making these beans a standout dish.
By the time you're done, you'll have a pot of beans that's velvety smooth with just the right amount of texture, topped with crispy bacon that adds a satisfying crunch. The aroma alone will have everyone gathering around the table, and the taste?
It's the kind of comfort food that feels like a warm hug on a chilly day. This recipe delivers restaurant-quality results without the fuss.
Serve these beans alongside grilled meats, cornbread, or even as a hearty main dish with crusty bread. The versatility makes them perfect for any occasion, from casual weeknight dinners to festive holiday feasts. Let's get started on creating this timeless classic in your own kitchen.
Ingredients for joanna gaines baked beans
Six ingredients make the flavor—bacon, beans, and sweet-smoky depth that'll have everyone asking for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Navy Beans 🌾 | 2 cups | Dried, soaked overnight |
| Thick-Cut Bacon 🥓 | 12 oz | Chopped into small pieces |
| Brown Sugar 🍯 | ½ cup | Packed, light or dark |
| Molasses 🍯 | ¼ cup | Unsulphured preferred |
| Yellow Onion 🧅 | 1 whole | Diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced fine |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or can |
| Apple Cider Vinegar 🍎 | ¼ cup | Or sub red wine vinegar |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Mustard 🌿 | 1 tsp | Ground for best flavor |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smokiness |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Water 💧 | 2 cups | For soaking beans |
The bacon is non-negotiable here—thick-cut gives the best crunch. Costco or Trader Joe's sell it pre-chopped, which saves time. Navy beans are key for that classic texture, but great northerns work too. Soak them overnight with a pinch of salt—this cuts cooking time by half. For the molasses, unsulphured has richer flavor, but regular works in a pinch. The brown sugar? Light or dark, but light caramelizes better. I grab mine from the bulk bins at Whole Foods—cheaper and fresher.
No molasses? Maple syrup at half the amount gets you close. Bacon too pricey? Smoked turkey bacon works, but regular bacon fried in the same pan adds smokiness. The tomato paste can be the squeeze tube kind—Trader Joe's has great ones that last forever. Short on vinegar? Lemon juice at the same amount works, but it'll be tangier. The spices? Penzeys or McCormick smoked paprika are my go-tos, but any brand works. The broth? Low-sodium so you can control the saltiness—just add a little more salt if needed.
These beans taste even better the next day. Portion into containers so you can reheat just what you need. Keeps in the fridge for 5 days and freezes beautifully for 3 months. I always make extra—double the batch if you're feeding a crowd. The bacon on top gets crispier when reheated, so save some for garnishing. Store the beans without the bacon, then crisp it up fresh when serving.
Why You'll Love This Recipe
- I’ll be real: a pound of navy beans and a pack of bacon stretch this dish across three meals for my family of four. The molasses and brown sugar are cheap but make it taste like a fancy restaurant dish—so you’re basically getting gourmet for pennies.
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one oven, and zero stress. The bacon renders right into the beans, so no extra pots or pans—just dump, bake, and let the molasses and brown sugar do their thing while you sip your coffee.
- Smoky-Sweet Bliss: Between us, the thick-cut bacon adds this insane crunch, while the molasses and brown sugar create a caramelized glaze that’s dangerously addictive. The onions melt into the beans just enough to sweeten them without overpowering—honestly, it’s the kind of flavor that makes you want to eat it straight from the pot.
- Tailgate or Tuesday: This recipe works for everything—pack it in a thermos for a picnic, serve it at a backyard BBQ, or just heat up a bowl on a lazy Tuesday. (Yes, even on a Tuesday night.) The navy beans hold up perfectly, and the smoky-sweet taste is always a crowd-pleaser.
Step-by-step instructions for Joanna Gaines' baked beans
Here's how to make these rich, smoky baked beans with crispy bacon—just like Joanna does.
Soak and Prepare the Navy Beans
Start by rinsing the 2 cups of dried navy beans under cold water to remove any debris. Place them in a large bowl and cover with the 2 cups of water. Let them soak overnight—or at least 8 hours—until they're plump and tender. I like to soak them in the refrigerator for best results.
After soaking, drain the beans and give them a quick rinse again. This removes any excess starch that could make your beans gummy. Transfer them to a large, heavy-bottomed pot—they'll need plenty of room to simmer comfortably.
Cook the Bacon and Build the Flavor Base
In a separate skillet, cook the 12 oz of chopped thick-cut bacon over medium heat until it's crispy and golden, about 8-10 minutes. Use a slotted spoon to transfer the cooked bacon to paper towels to drain, leaving the rendered fat in the skillet.
Pour the bacon fat into the pot with the beans. Add the diced yellow onion and minced garlic cloves, stirring to coat them in the fat. Cook for 3-4 minutes until the onions soften and become translucent. This step builds the foundation for all that rich, smoky flavor.
Combine All Ingredients and Simmer
Return the bacon to the pot with the beans. Add the 0.5 cup of brown sugar, 0.25 cup of molasses, 0.5 cup of tomato paste, 0.25 cup of apple cider vinegar, 2 cups of beef broth, 1.5 teaspoons of kosher salt, 0.5 teaspoon of ground black pepper, 1 teaspoon of dried mustard, and 1 teaspoon of smoked paprika.
Stir everything together until the brown sugar and molasses dissolve completely. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2 to 2.5 hours. You'll know it's ready when the beans are tender and the sauce has thickened to a rich, glossy consistency.
Check for Doneness and Adjust Seasoning
After simmering, taste a bean to check for doneness. It should be soft with no bite, and the sauce should coat the back of a spoon. If the beans need more time, continue simmering for another 15-20 minutes, stirring occasionally to prevent sticking.
Adjust the seasoning if needed—you might want to add a pinch more salt or a splash of apple cider vinegar for brightness. The beans should be sweet, smoky, and perfectly seasoned. Let them cool slightly before serving to let all the flavors meld together.
Pro Tips For Making Joanna Gaines Baked Beans
- CRISP THE BACON LOW: Joanna’s recipe calls for thick-cut bacon, but don’t rush it—cook it slow and low until the fat renders just enough to coat the beans. I learned this the hard way: high heat makes the bacon crisp too fast, leaving you with a dry, splattery mess instead of that rich, smoky base. Save the crispy bits for garnish, but use the rendered fat like liquid gold in the pot.
- SOAK BEANS OVERNIGHT: Navy beans need a head start. Skip the quick-soak hack—give them 8+ hours in cold water with a pinch of salt. I used to skimp on time, and the beans would turn mushy or stay stubbornly undercooked. Drain and rinse right before cooking, or the molasses will cling like glue and make the sauce cloying.
- CARAMELIZE ONIONS FIRST: Don’t just chop the onion—cook it until it’s deep golden, almost jammy, before adding anything else. Joanna’s recipe relies on that sweetness to balance the molasses and brown sugar, but raw onion just sits there like a sad, watery afterthought. Use a splash of water if it sticks, but don’t rush it—this is where the flavor builds.
- SIMMER GENTLY AFTER COMBINING: Once all ingredients hit the pot, resist the urge to crank the heat. A steady simmer (small bubbles, occasional stirs) keeps the beans tender and lets the bacon fat emulsify with the molasses. I’ve seen people boil it aggressively, and the beans turn to mush while the sauce separates like a sad, greasy puddle. Patience here makes all the difference.
Common mistakes when making perfect results
Skipping the Soak
Dried beans need that overnight soak to break down their tough skins—skipping it leads to beans that stay hard and chalky no matter how long you cook them. I once tried cutting the soak to 4 hours for convenience, and the results were disappointing.
The beans never softened properly, no matter how long I simmered them. Always soak overnight for the best texture. ❄️
Overcrowding the Pot
Using a pot that's too small causes the beans to boil over and stick to the bottom, creating a gummy mess. I learned this the hard way when my first batch turned into a thick, gluey paste.
Use a heavy-bottomed pot with at least 3 inches of headspace above the beans to prevent this. A 6-quart Dutch oven works perfectly for this recipe.
Rushing the Simmer Time
These beans need that full 2 to 2.5 hours of simmering to develop their rich, caramelized flavor. Cutting the time short leaves them bland and undercooked. I once tried a 1-hour version for a quick weeknight dinner, and it was a disaster—the beans were mushy, and the sauce lacked depth.
Patience is key here, trust me.
Ignoring the Bacon Fat
The rendered bacon fat is what gives these beans their deep, smoky flavor. Skipping it means missing out on that rich, savory base. I once made a version without using the bacon fat, and the beans tasted flat and one-dimensional.
Always strain the bacon, reserve the fat, and add it back to the pot with the beans. 🥓
Over-Salting the Broth
Using regular beef broth instead of low-sodium can make your beans taste like battery acid. I’ve ruined a batch by using store-brand broth without checking the sodium content.
Always opt for low-sodium broth and adjust the salt at the end. Taste as you go—you can always add more salt, but you can’t take it out.
Not Adjusting Seasoning at the End
Tasting and adjusting the seasoning is non-negotiable. The flavors meld and change as the beans simmer, so what might have tasted perfect at the start could be off by the end.
I’ve had batches where the molasses made the beans too sweet, or the vinegar needed a splash to brighten them up. Always taste before serving and adjust with a pinch of salt, a drizzle of vinegar, or even a touch more molasses if needed. 💡
Nutrition facts
Frequently asked questions
Can I substitute canned beans for dried in this recipe?
Yes, but you'll need to adjust the cooking time. Use 2 (15 oz) cans of navy beans, drained and rinsed, and simmer for just 30-45 minutes after adding all ingredients. Canned beans skip the soaking step but won't develop the same deep flavor. For best results, use low-sodium beans and add extra broth if needed.
How do I make these beans vegetarian?
Swap the bacon for 12 oz smoked turkey bacon or tempeh crumbles, and use vegetable broth instead of beef. For extra richness, add 1 tbsp soy sauce or 1 tsp liquid smoke to mimic the smoky flavor. The molasses and tomato paste will still give that classic sweet-savory balance.
Can I make this recipe in a slow cooker?
Combine all ingredients in your slow cooker (use 4 cups of water for soaking if using dried beans) and cook on low for 6-7 hours or high for 3-4 hours. The slow cooker's gentle heat enhances the flavors even more. Add the bacon fresh when serving for maximum crispiness.
Why do my beans turn out too sweet?
Too much molasses or brown sugar can overpower the dish. Start with 1 tbsp less of each and taste frequently. A splash of apple cider vinegar (up to 1 tbsp) or a pinch of salt can help balance the sweetness. The beans should have a sweet-and-smoky harmony, not cloying sweetness.
What's the best way to reheat leftovers?
Transfer beans to a saucepan with a splash of water or broth, then warm over medium-low heat until heated through. For crispy bacon, add fresh pieces at the end. Microwaving works too—just stir halfway and cover with a damp paper towel to prevent drying. Reheated beans taste even better the next day!