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Stovetop Bacon Beans is a hearty and flavorful dish perfect for a quick accompaniment to your grilled chicken or steak. It combines the smoky, savory flavor of crispy bacon with tender, creamy beans, all simmered together in a rich sauce. This can also be served alone as a comforting and satisfying meal that pairs well with crusty bread or a simple salad.
Table of Contents
- Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Stovetop Bacon Beans
- Tips & FAQs
- Recipe
- Check out these other great recipes!
Why You’ll Love This Recipe
How can you go wrong with bacon? The simplicity of the recipe allows the rich flavors to shine through, and it can be easily customized with different spices, herbs, or vegetables to suit anyone’s palate. Plus, it’s a one-pan dish, meaning minimal cleanup and maximum flavor! While traditional baked beans take close to an hour, my recipe is made on the stove and takes less time to bring to your BBQ. Stovetop Bacon Beans can also be served alone with a simple salad or crusty bread.
Ingredients for Stovetop Bacon Beans
- Navy Beans: These work best and are most common for baked bean recipes, so I decided to use the same beans as well. You can also use pinto beans which are a bit more earthy.
- Thick-Cut Bacon: I personally like applewood smoked bacon. Thick cut also offers texture to the dish. Plus, you get the full bacon experience with every bite.
- Onions & Garlic: The flavor builders for the stovetop beans.
- Ground Cumin, Salt, Bay Leaf, Chili Powder, Onion Powder, Cayenne Pepper: Spices for the beans. Everything worked so well together! If you aren’t huge on spice, feel free to omit the cayenne pepper.
- Brown Sugar, Worcestershire Sauce, Dijon Mustard, Ketchup, Tomato Sauce, Balsamic Vinegar, Low-Sodium Chicken Broth: The saucy goodness that makes this recipe delicious. The brown sugar gives it a bit a sweetness that you would usually find in bean dishes such as this one.
- Scallions: To garnish! It gives color plus extra flavor without being overpowering.
Tips & FAQs
- Storage: Allow to cool completely then store in an airtight container in the fridge for up to 4 days.
- Make Ahead: This can be made up to 2 days in advance. When it comes to beans such as this recipe, it tastes better the next day (at least in my opinion!)
- Variations:
- You can add smoked paprika to enhance the smokiness if you wish.
- Substitute yellow onion for red onions to give a bit of sweetness to the beans.
- Add other veggies such as celery, carrots, bell peppers, mushrooms, or even corn. You can also add spinach or kale for a fibrous boost.
- Make it vegan/vegetarian: You can use plant-based bacon instead of regular bacon. Or, you can use liquid smoke to mimic the bacon flavor. Be careful when using it! Liquid smoke is a very powerful ingredient, so use it sparingly. Use veggie broth instead of chicken broth.
- Add andouille sausage or chiorizo. It pairs well with beans and bacon.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe
Stovetop Bacon Beans
Ingredients
- 8 slices thick-cut bacon, large dice
- 2 (15 oz) cans navy beans, rinsed and drained
- 1 medium yellow onion, large dice (about 8 oz)
- Salt, to taste
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 15 oz can tomato sauce
- 1/2 cup ketchup
- 1 1/2 tsp dijon mustard
- 1/4 cup brown sugar
- 2 tsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 3/4 cup low-sodium chicken stock
- 1 bay leaf
- Scallions, for garnish
Instructions
- Heat a Dutch oven over medium heat. Cook the bacon until crispy and fat renders out, 7-8 minutes. Turn off the heat (to prevent smoking) and remove the bacon bits to a paper towel-lined plate to catch any excess grease. Leave bacon grease in the pot.
- Turn the heat back on to medium. Add the onions to the Dutch oven and season with a pinch of salt. Cook, stirring occasionally until the onion softens, 4-5 minutes. Add the garlic, cumin, chili powder, onion powder, and cayenne. Stir to combine and toast until spices are fragrant, about 1 minute.
- Add in the tomato sauce, ketchup, mustard, brown sugar, Worcestershire sauce, balsamic vinegar, chicken stock, bay leaf, and half of the bacon—season with a pinch of salt or as needed. Stir in beans.
- Bring to a boil over medium-high heat then reduce to a simmer over medium-low heat. Simmer, covered, until thickened, 10-15 minutes, stirring occasionally so it doesn’t burn on the bottom. Season with salt, to taste. Remove the bay leaf.
- Serve with the remaining bacon and scallions as garnish.
Notes
Storage: Allow to cool completely then store in an airtight container in the fridge for up to 4 days.
- Make Ahead: This can be made up to 2 days in advance. When it comes to beans such as this recipe, it tastes better the next day (at least in my opinion!)
Variations:
- You can add smoked paprika to enhance the smokiness if you wish.
- Substitute yellow onion for red onions to give a bit of sweetness to the beans.
- Add other veggies such as celery, carrots, bell peppers, mushrooms, or even corn. You can also add spinach or kale for a fibrous boost.
- Make it vegan/vegetarian: You can use plant-based bacon instead of regular bacon. Or, you can use liquid smoke to mimic the bacon flavor. Be careful when using it! Liquid smoke is a very powerful ingredient, so use it sparingly. Use veggie broth instead of chicken broth.
- Add andouille sausage or chiorizo. It pairs well with beans and bacon.
Nutrition Facts
Calories
329.24Fat (grams)
15.03 gSat. Fat (grams)
4.96 gCarbs (grams)
36.27 gFiber (grams)
5.89 gSugar (grams)
11.61 gProtein (grams)
13.52 gSodium (milligrams)
918 mgCholesterol (grams)
23.76 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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