Church Picnic Baked Beans

These signature church potluck baked beans combine sweet, savory, and smoky flavors for a perfect side dish. With a rich history spanning 400 years, this recipe balances traditional techniques with modern twists to create the ultimate comfort food that's guaranteed to disappear at your next gathering.

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Course: Side Dish

Cuisine: American

Keyword: Baked Beans, Church Picnic Beans, Potluck Side Dish, BBQ Beans

Prep Time: 20

Cook Time: 1 30

Resting Time: 15

Total Time: 1 50

Servings: servings

Calories: 215kcal

Equipment

Dutch Oven or Oven-Safe Skillet

Ingredients

Base Ingredients

2 16 oz cans navy beans drained and rinsed
8 strips thick-cut bacon chopped
1 large sweet onion finely diced
1 green bell pepper diced
3 cloves garlic minced

Sauce Ingredients

3/4 cup ketchup
1/3 cup molasses dark preferred
1/3 cup brown sugar packed
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional

Instructions

Preheat your oven to 350°F. In a large, oven-safe Dutch oven or skillet, cook the chopped bacon over medium heat until it begins to crisp but isn't completely done, about 5-7 minutes.
Add the diced onion and bell pepper to the bacon and drippings. Cook until the vegetables soften and the onion becomes translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the drained and rinsed beans to the pot. In a separate bowl, whisk together ketchup, molasses, brown sugar, mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and cayenne (if using). Pour this sauce over the bean mixture and stir gently to combine.
Cover the Dutch oven with a lid (or transfer the mixture to a baking dish and cover with foil) and bake in the preheated oven for 45 minutes. Remove the cover and bake for an additional 15-20 minutes until the top develops a slight caramelization and the sauce has thickened.
Allow the beans to rest for 10-15 minutes before serving. This resting period allows the flavors to settle and the sauce to achieve that perfect consistency.

Notes

Substitution Options:

Vegetarian? Replace bacon with 2 tablespoons of olive oil and 1 teaspoon of liquid smoke
Maple syrup can stand in for molasses in a pinch (use ¼ cup)
Great northern or pinto beans work beautifully if navy beans aren't available
For a more complex flavor profile, substitute 3 tablespoons of bourbon for 3 tablespoons of the ketchup

Make-Ahead Tip: These beans taste even better when made 1-2 days ahead and refrigerated as the flavors have more time to develop.

Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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