Baked beans are great for summer barbeques and picnics, but sometimes those canned baked beans brands have sneaky ingredients that include cow’s milk proteins. These homemade baked beans are dairy free, healthier, smell amazing, and make a perfect side dish for summer meals.

Ingredients:

6 slices bacon (regular or thick cut), diced

1 cup small diced white or yellow onion

2 cans 15-ounces pinto beans, great northern beans OR navy beans

¼ cup ketchup

⅓ cup (71 g) brown sugar – use as much or little as you’d like

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon dijon or yellow mustard

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika

Instructions:

Stove top:

In a large cast iron skillet over medium heat, cook the bacon and chopped onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

Add cans of beans and stir to mix together.

In a small bowl or measuring cup, stir together ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, and mustard.

Add garlic powder, salt, pepper, and paprika to liquid mixture.

Pour mixture over cooking beans and stir to mix everything together. Cook for another 5 minutes on medium heat.

Oven Directions: 

Preheat the oven to 350 degrees F. Transfer cast iron pan to the oven using oven-safe gloves. Cook for 40 to 50 minutes uncovered.

Remove from the oven and let sit for 15 minutes. They’ll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

Slow Cooker Directions: 

Transfer the beans to the insert of a 6-quart or larger slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They’ll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.