Spicy Baked Beans with Bacon put a lively spin on the classic barbecue side. Rich, smoky and pleasantly spicy, these oven-baked beans are ideal for feeding a crowd. Makes 8 servings.
2023 Update: This recipe was first shared in June 2015 and has been simplified. Measurements by weight are now included and the post has updated photos and streamlined tips. I hope you enjoy it!
I grew up on Memphis barbecue and its traditional sides—baked beans and tangy coleslaw are favorites. Since moving to Texas I’ve tried lots of regional sides (fried okra, macaroni and cheese), but I still reach for the baked beans I remember. These oven-baked beans are a little different: they’re spiced with Bloody Mary mix and Sriracha, sweetened with honey, and finished with chopped bacon for smokiness.
Why I love this recipe
This version balances savory, sweet and spicy. Bloody Mary mix adds tang and depth in place of ketchup or tomato puree; honey provides a warm sweetness; sriracha brings the heat; and bacon adds that unmistakable smoky richness. The result is less cloyingly sweet than canned baked beans and perfect for serving alongside ribs, pulled pork, burgers or grilled chicken. The recipe makes a large batch—great for parties—and you can adjust the heat to suit your taste.
What you need
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- Large mixing bowl
- Ovenproof Dutch oven or an oven-safe large skillet
- Baking dish or casserole (if not using a Dutch oven)
- Colander
- Sharp knife and cutting board
Let’s talk ingredients!
Most ingredients are pantry staples. Scroll down to the recipe card for full measurements and step-by-step instructions.
Key ingredients explained:
- Dried navy beans — Soak these overnight. Canned beans won’t hold texture the same way in this recipe. You can substitute another white bean like cannellini or northern beans, but avoid black or pinto beans here.
- Water — For soaking and cooking the beans.
- Kosher salt — Use medium-grain kosher or a similar sea salt.
- Bacon — Your preferred variety; the rendered fat will flavor the dish.
- White onions — Small white onions are used here; yellow onions will work in a pinch.
- Garlic cloves — Freshly minced garlic has the best flavor.
- Bloody Mary Mix — Adds tang and complexity in place of ketchup or a tomato base.
- Barbecue sauce — Store-bought or homemade, use your favorite flavor profile.
- Honey — Sweetens the beans; maple syrup can be substituted if you prefer.
- Sriracha — Or another hot sauce to taste.
- Dijon mustard — Adds a bright note; yellow mustard can substitute.
- Worcestershire sauce — A splash brings extra umami.
How to make Spicy Baked Beans with Bacon
1) The night before: pick through the beans to remove any debris or broken pieces. Place the beans in a large bowl, cover with plenty of water, and soak overnight.
2) The next day: drain the soaked beans and transfer them to a Dutch oven. Add 6–8 cups water and 1 teaspoon kosher salt. Bring to a simmer and cook, covered, over medium-high heat until the beans are tender—about 1 to 1.5 hours depending on your pot. Watch the water level and add more if needed to prevent burning.
Pro tip!
Keep an eye on the beans as they simmer. If the water boils away, the beans can scorch.
3) In the same Dutch oven, cook the bacon over medium-high heat until browned and slightly crispy. Remove the bacon and chop, but keep the rendered fat in the pan—that flavor is essential.
4) Lower the heat to medium. Add the diced onions and minced garlic to the bacon fat and cook, stirring occasionally, until softened—about 4–6 minutes.
5) Add the Bloody Mary mix, barbecue sauce, honey, sriracha, Dijon mustard and Worcestershire sauce. Stir and bring the mixture to a brief boil to blend the flavors.
6) Reduce the heat, stir in the cooked and drained beans, and mix well. Crumble or sprinkle the chopped bacon over the top.
7) Preheat the oven to 350°F (175°C). Cover the Dutch oven and bake for 45 minutes. Remove the lid and bake an additional 30–45 minutes until the sauce is sticky and the top is slightly caramelized.
8) Serve warm alongside your favorite barbecue mains and sides.
Entertaining tips
These baked beans are a reliable party side because they pair with so many dishes—ribs, pulled pork, burgers or grilled chicken. A few practical tips:
- Allow plenty of time: Plan 3–4 hours before guests arrive to allow for soaking, simmering and baking. Beans sometimes need extra time to soften, and you can always keep them warm if they’re done early.
- Taste before serving: These are less sweet than canned baked beans. Adjust sweetness with a bit more honey or increase the hot sauce if you want more heat.
- Double the batch for a crowd: If making a larger quantity, the beans may need additional cooking time.
Frequently Asked Questions
Baked beans are beans cooked in a savory, often slightly sweet sauce. Some recipes finish in the oven, while others are simmered on the stovetop. Traditional Boston-style beans are slow-baked with molasses and salt pork; regional variations use different sweeteners and seasonings.
The sauce naturally thickens as it bakes. If you prefer a thicker sauce sooner, mash a few beans against the side of the pot with a spoon to release starch and add body.
Navy beans are the classic choice because they hold their shape and have a creamy texture when cooked. Cannellini or northern beans are good alternatives.
Quick tips and storage
- Use dried beans: This recipe relies on soaked, dried beans for the best texture—canned beans can fall apart.
- Storing: Once cooled, place leftovers in an airtight container and refrigerate for 3–4 days. Reheat gently in the microwave or on the stovetop.
- Adjust flavor: Taste before serving and add more honey for sweetness or more hot sauce for heat.
Spicy Baked Beans with Bacon
EQUIPMENT
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- Large mixing bowl
- Fine mesh strainers
- Oval Dutch oven (5 qt.)
- Tongs
Ingredients
Beans
- 1 lb. dried navy beans, soaked overnight and drained
- 10–12 cups water
- 1 teaspoon kosher salt
Baked Beans
- 4 slices bacon
- 2 small white onions, diced (about 2½ cups / 340 g)
- 3 garlic cloves, minced
- 2 cups Bloody Mary Mix (500 ml)
- 1 cup barbecue sauce (250 ml)
- ½ cup honey
- ¼ cup Sriracha or preferred hot sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- Cooked and drained beans (from above)
Instructions
- The night before: Sort and soak the beans in a large bowl of water overnight, covered with a kitchen towel.
- The day of: Drain the beans in a colander, place in a Dutch oven, cover with 6–8 cups water and season with salt.
- Cover and simmer over medium-high heat until the beans are tender, about 1–1.5 hours. Drain and set aside.
- In the Dutch oven, cook the bacon until crispy. Remove and chop, leaving the drippings in the pan.
- Warm the drippings over medium heat and add the onions and garlic. Cook until softened, about 4–6 minutes.
- Pour in the Bloody Mary mix, barbecue sauce, honey, Sriracha, mustard and Worcestershire. Stir and bring to a brief boil.
- Lower the heat and stir in the cooked beans until evenly coated.
- Sprinkle the chopped bacon over the top.
- Preheat the oven to 350°F (175°C). Cover the Dutch oven and bake 45 minutes. Remove the lid and bake another 30–45 minutes, until the sauce is sticky and glossy.
- Serve warm.
Notes
These baked beans are bold and spicy—use half the hot sauce if you’re concerned about heat. Store cooled leftovers in an airtight container in the refrigerator for 3–4 days and reheat before serving. To adjust the flavor, add more honey for sweetness or more hot sauce for heat. Dried beans are recommended for the best texture.