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overhead shot of baked black beans.

Baked Black Beans

  • Author: April Anderson
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x


This recipe is adapted from one published online by the New York Times. Instead of using dried navy beans, which need to soak and then cook for several hours, I used canned black beans which shorten the cooking time considerably. The beans cook in a sweet and smoky sauce made with a generous amount of bacon, chili powder, apple cider vinegar, and brown sugar. Serve these beans with all of your favorite BBQ dishes.


  • 6 slices thick cut bacon, cut into bite-sized pieces
  • 1 bell pepper, diced
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground mustard
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 1/2 cup molasses
  • 2 (15-oz) cans black beans, drained and rinsed


  1. Preheat oven to 350°F degrees.
  2. In a dutch oven or large oven-safe pot, cook the bacon over medium heat until it starts to brown. Add the bell pepper, onion, and garlic. Cook the vegetables until they soften for about five or so minutes.
  3. Add the chili powder, dried oregano, ground mustard, salt, pepper, and brown sugar. Stir it all together and cook another two minutes.
  4. Add the apple cider vinegar, molasses, and black beans. Stir everything to combine and then add water until it just covers the beans (about a 1/2 cup depending on the size of your pot).
  5. Transfer the pot, uncovered, to the preheated oven. bake the beans for approximately one hour, or until the sauce has thickened.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Side Dishes
  • Cuisine: American


  • Calories: 270
  • Sugar: 19.5g
  • Sodium: 876.4mg
  • Fat: 9g
  • Carbohydrates: 38.7g
  • Fiber: 8.3g
  • Protein: 9.6g

Keywords: baked black beans