2 (16-ounce cans) navy beans

3 strips bacon diced

1-2 cloves garlic minced

½ medium sweet onion diced

1 tablespoon Worcestershire sauce

¼ cup unsulphured molasses

¼ cup dark brown sugar

¼ cup ketchup

1 teaspoon prepared yellow mustard

For the Top of Baked Beans (optional):

2 slices bacon halved

1 teaspoon brown sugar

Preheat oven to 325º F.

Pour navy beans into the medium stockpot.

In a medium skillet, add diced bacon, onion, and garlic. Cook until bacon is crisp and onion is tender. Remove from heat and add to navy beans.

Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well. Pour into the deep dish you plan to serve from or leave in a stockpot. Top with bacon and sprinkle top with brown sugar.

Place in oven and bake for 45 minutes. Increase temperature to 425º F for 10 minutes to crisp bacon. Remove from oven and allow to rest for about 5 minutes before serving.

Slow Cooker Baked Beans for a crockpot

Add navy beans to a slow cooker.

Cook bacon, onion, and garlic in a medium skillet until the bacon is crisp and the onion and garlic are tender. Add the navy beans to the slow cooker.

Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well.

Cook on a LOW setting for 6 to 7 hours or a HIGH setting for 3 to 4 hours. If the baked beans are too thin, remove the lid to the slow cooker for the last 30 to 45 minutes of cook time until the beans have thickened to desired consistency. If too thick, stir in water a tablespoon at a time until it reaches the desired consistency. Top with optional baked bacon for serving.

Notes

Make-Ahead:

Store baked beans in an airtight container in the refrigerator for up to a week.

Freezer Friendly:

Allow the baked beans to cool. Store in a freezer-safe, airtight container for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and then reheat in a 350ºF oven for 15 – 20 minutes until heated throughout.