Bacon Baked Beans



  • 1 pound dried great northern beans
  • 1/2 pound thick-sliced bacon strips, chopped
  • 2 large onions, chopped
  • 3 garlic cloves, minced
  • 2 cups ketchup
  • 1-1/2 cups packed dark brown sugar
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper


  • Rinse beans with cold water.
  • Place beans in a Dutch oven. Add enough water to cover them plus 2 inches.
  • Bring to a boil and boil for 2 minutes.
  • Remove from the heat, cover and let stand for 1 hour or until beans are softened.
  • Drain and rinse beans, discarding the liquid.
  • Return beans to Dutch oven.
  • Add 6 cups water and bring to a boil.
  • Reduce heat, cover and simmer for 1 hour or until beans are almost tender.
  • In a large skillet, cook bacon over medium heat until crisp. Remove and place on paper towels to drain some of the grease. Save 2 tablespoons of drippings.
  • Saute onions in drippings until tender.
  • Add garlic; cook 1 minute longer.
  • Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper.
  • Drain beans, reserving cooking liquid
  • Place in an ungreased 3 quart baking dish.
  • Stir in onion mixture and bacon.
  • Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes
  • Add reserved cooking liquid as needed.