So I’ve lived all over the US–I grew up in Utah, live in the South, and have lived briefly on the West and East coasts. And no matter where I go, there are baked beans and no matter where I go, everyone truly believes that baked beans originated in that particular region or in their family. I like them okay–if you’ve ever served me baked beans, I’ve probably enjoyed them. But one issue I have with them is that they are almost always way too sweet; most recipes are simmered in ketchup, which is already quite sweet, and then they have a generous amount of brown sugar as well as molasses. Usually I have a few bites and call it good.
Now…this picture may look like an advertisement for Bush’s beans, but really, it’s an illustration of my OCD tendencies. See, I’m all about getting a deal and am totally all for generic brands. However, the pinto beans were the only ones available as the store brand; the rest were Bush’s and I couldn’t have a picture of 3 cans of Bush’s beans and 1 can of Walmart beans.
Place them in an oven-safe dish or a crockpot. Place the tomatoes in the jar of your blender and pulse a few times. Add them to the beans, along with the molasses, mustard, brown sugar, and salt. You’re going to cook the bacon and then add it to the beans and tomatoes. 
And then cook it, either in the oven or the crockpot, until the flavors combine and your house smells amazing. It’s perfect for any type of festivity any time throughout the year, but there is something about a big pan of baked beans at a cookout that just fits, you know?
Not-Too-Sweet Baked Beans
Description
Tired of overly sweet baked beans? This particular recipe combines a tomato base with a few varieties of beans, and the end result is so so good!
Ingredients
- 1 15 1/2-oz. can Great Northern beans
- 1 15 1/2-oz. can navy beans
- 1 15 1/2-oz. can baby butter beans
- 1 15 1/2-oz. can pinto beans
- 2 14 1/2-oz. cans stewed tomatoes
- 1/3 c. molasses
- 2 Tbsp. light brown sugar
- 2 Tbsp. prepared mustard
- 1 tsp. Kosher salt
- 1/2 tsp. Tabasco or other hot sauce
- 6 oz. bacon (1/2 of an average-sized package), divided
- 1 medium onion, thinly sliced
Instructions
- Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it’s cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.
- Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.
- When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1″ pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.
Notes
Slow Cooker Instructions
- Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.
Questions & Reviews
Do you think turkey bacon will work in this? I am trying to “lighten up” my eating.
Thanks!
I made this recipe prior to eliminating pork from my diet and remember it being very tasty. I’d like to make this again, without the bacon. Any suggestions for substitutions/alterations? I’m thinking maybe a few dashes of liquid smoke and perhaps a tiny bit of chipotle chili powder.
How many will this recipe feed?
About 10-12.
I made these for a potluck last weekend. They were a huge hit… People wanted the recipe. Thanks!
Do you drain any of the bacon grease out of the onions or put it all in?
It’s up to you and your bacon. 🙂 If it seems like there’s a lot of grease, go ahead and drain some of it, but a leaner cut will render less fat. You’ll want in the neighborhood of at least 2-3 tablespoons.
Just made these for a BBQ to go w/briskit (sp?) they were a hit & perfect w/the meat..yum!!
My husband and I threw this together in the crockpot on the morning of Mother’s Day and enjoyed them with dinner that night. So easy and just the right amount of sweetness. Thanks so much!
Kate … I love your ideas!! Thanks!! THe meal of side dishes is fun and different, I'm starting there 🙂
HWFA–What about barbecued chicken? Or the fauxtisserie chicken here on the blog? There's ribs, turkey burgers, or maybe a cobb or chef salad. Or you could make a meal out of side dishes like the baked beans, corn on the cobb, cornbread, coleslaw, etc. Hope that helps! 🙂
I want to use these as a main dish … is there something else I could serve them with to make that work that isn't hamburgers and hot dogs??? thanks!!
I made these last night and they were really good! I couldn't find baby butter beans, so I just used the regular sized ones. I cooked them in the oven in a 9 x 13, but next time, I'm going to try them in the slow cooker. Thanks!
How do these store? Can you freeze them at all so that you can have them throughout the summer? Just curious. 🙂
I've actually been looking for a good baked beans recipe for a while now. The Hubble hates them because they are too sweet. Maybe I'll give these a try and see if they pass his test. Thanks for sharing!
Coming back to report that these are AWESOME. I couldn't find baby butter beans so I added a second can of navy beans instead. I put them in the crockpot and my house smells SO good!
I love your OCD tendencies! Getting all one brand just for the picture is totally something I would do–your fellow bloggers totally understand! This recipe sounds wonderful–I'm gonna try it out at a family cookout in a few weeks. Thanks! ~Veronica
I have to say I have never made baked beans with so many different kinds of beans at once! I love the variety in this! I am now craving baked beans like mad……
Lisa, I would probably say 8-10 generous servings and 10-12 smaller ones.
How many does this recipe serve?
I am SO going to try these! I'm not a fan of baked beans. My number one complaint is that they are WAY TOO SWEET. Eeeeew! These look perfect. Thanks so much!
Suzanne–The tomato taste really isn't overpowering–really, after it's cooked and once it's combined with the sugar and molasses, it tastes like traditional baked beans, only a little more "natural," you know? The tomatoes definitely aren't overwhelming or pasta sauce-like at all.
Thanks! I've been wanting a good recipe for these. My friend makes a good recipe too, but she adds hot dogs to hers with bacon, and I'd rather not have hot dogs in mine.
How much do you taste the tomatoes? The thing I like most about the sweet baked beans is that there isn't a lot of acidity, but I love the sounds of these beans.
I too am excited to try this – I have a pressure cooker baked bean recipe that I love but it is really sweet – I know this will taste great b/c EVERYTHING I have tried on this site has been DEE-licious. Thanks!
Just in time for BBQ season! And I'm with you, I always thought they were a little too sweet. I'll have to try these!
[PS: I totally get the OCD thing!]
jmommy08–I've never tried dry beans, but if you do use them, you'd have to cook them up before you cook everything together.
Jen–Mind reading is a hobby of mine… 🙂
Can you use dry beans for this? Or should you cook them up seperately and then add them in?
Well this is timely! I have to take baked beans to a potluck tonight and got online to find a recipe!
I agree with you. Most BB are too sweet. Having hamburgers and hot dogs tonight, think I'll put on batch right now into the slow cooker!
Yum, I am excited to try this! I love baked beans and I needed a good recipe.
I like the fact that these beans are tomato based rather than ketchup based. Might gives these ago without the sugar, as hubby dislike sweet beans completely, but I think the flavor of these could stand on it's own. Thanks for the idea!