Baked Beans with Bacon and Jalapeno

Fresh baked beans with bacon, jalapeno, red onion, molasses, and brown sugar.

These Baked Beans with Bacon and Jalapeno offer a deliciously spicy twist on a classic dish. Navy beans are cooked with baking soda and bay leaves for tenderness, then combined with crispy bacon, spicy jalapenos, molasses, and brown sugar for a savory-sweet flavor profile. Dry mustard, salt, and black pepper add an extra kick, and the beans bake to a tender, creamy texture with a crispy, caramelized top. Perfect for barbecues or potlucks, this dish is a crowd-pleasing blend of flavors and textures.

Servings

6-8

Prep Time

  • Sorting and rinsing beans: 5 minutes
  • Quick Soak Method: 1 hour (includes bringing beans to a boil and letting them stand)
  • Overnight Soak Method: Overnight (time varies, but not actively preparing)
  • Preparing bacon and veggies: 15 minutes (including frying bacon and sautéing onion and jalapeños)

Cook Time

  • Cooking beans: 10 minutes
  • Baking: 2 hours to 2 hours and 30 minutes (1 hour covered, 1 hour uncovered, and an additional 20-30 minutes to form a crust)

Total Time

  • Quick Soak Method: About 3 hours and 30 minutes to 4 hours (including prep and cook time)
  • Overnight Soak Method: The total time is more spread out due to the overnight soaking, but the active preparation and cooking time remains similar to the quick soak method.

Fresh
1/2 large red onion, finely diced
2 jalapeños, seeded and finely diced
8 slices bacon, cut into 1/2-inch pieces

Pantry
1 pound dry navy beans
6 cups water (for boiling) + more for soaking
1/4 teaspoon baking soda
2 bay leaves
1/3 cup molasses
1/2 cup packed dark brown sugar
1 teaspoon dry mustard powder
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preparation

  • Rinse and sort the navy beans, removing any debris or damaged beans.
  • Soak the beans using one of the following methods:

Quick soak: Bring beans and water to a boil for 2 minutes, remove from heat, cover, and let stand 1 hour.

Overnight soak: Cover beans with water and soak 8–12 hours.

  • Drain and rinse the soaked beans.
  • Finely dice the red onion and jalapeños.
  • Cut the bacon into small pieces.
  • Preheat the oven to 300°F (150°C).

Cooking

  • Place soaked beans in a Dutch oven with fresh water, baking soda, and bay leaves.
  • Bring to a medium boil and cook 10 minutes to soften skins.
  • Drain beans, reserving the cooking liquid. Discard bay leaves.
  • In a skillet over medium heat, cook bacon until crisp, about 8–10 minutes.
  • Remove bacon and set aside, leaving the rendered fat in the pan.
  • Sauté onion and jalapeños in the bacon fat for 4–5 minutes, until soft and translucent.
  • In the Dutch oven, combine:
    • Beans
    • Cooked bacon
    • Sautéed vegetables
    • Molasses
    • Brown sugar
    • Mustard powder
    • Salt and pepper
  • Add enough reserved bean liquid to just cover the beans and stir well.
  • Cover and bake at 300°F for 1 hour, checking occasionally and adding more liquid if beans look dry.
  • Continue baking covered for another 1 hour, until beans are tender and thickened.
  • Increase oven to 350°F (175°C), uncover, and bake 20–30 minutes more until the top caramelizes and forms a slightly sticky crust.

Serving

  • Let beans rest 5–10 minutes to thicken.
  • Stir gently and adjust seasoning if needed.
  • Serve hot as a side for BBQ, smoked meats, or grilled dishes.