My Baked Beans with Bacon are your perfect addition to a big breakfast! They are sweet and moreish and the bacon gives a lovely smokiness.

I love beans, they are such a versatile food to add to stews, casseroles, soups and the likes, but instead of being an addition, today they are the main act. My Baked Beans with Bacon is easy too, you cook off your bacon a little first, then bang everything in the oven, boom! Bobs your uncle. You’re away! I have served it here with sautéed greens and buttery toast, however the breakfast combo ideas are vast, fried eggs, pork sausages, roasted tomatoes, fried haloumi, yum!

What ingredients are in Baked Beans with Bacon :

Bacon, I like to use steaky bacon
Brown sugar, or white sugar
Dijon mustard
Tomato sauce
Chicken stock
Tomato paste
Garlic
Beans – small white beans, I used cannellini beans
Salt and pepper
Thyme

How to make Baked Beans with Bacon:

First preheat oven to 190 degrees fanbake, then take a fry pan and cook the bacon on each side until a little fat has been rendered off. Around 6 minutes. The bacon will be brown in some places. Remove from the pan and set aside. In your Biroix Dutch Oven (or a heavy bottomed casserole dish or Dutch oven) add the brown sugar, mustard, tomato sauce, chicken broth, tomato pasta and garlic. Stir to combine.

Add the beans and mix gently. Season with salt & pepper.

Take the bacon and thyme and place on top of the beans.

Place in the oven with the lid on and bake. After 30 minutes remove the lid, and cook for a further 40 minutes. Remove from the oven and leave to sit for 5 minutes. Serve with toast and wilted greens.

If you are looking for more breakfast recipes check out my posts for Eggs Shakshuka and Breakfast Tortilla.

Common questions about Baked Beans with Bacon:

Do I have to add bacon? Not at all, just leave the bacon out if you prefer.

What should I drink with the Baked Beans? This would be great with a nice crisp beer like an IPA or failing that a coffee or a Bloody Mary!

Baked Beans with Bacon

These baked beans are your perfect addition to a big breakfast! They are sweet and morish and the bacon gives a lovely smokiness too.

Servings 4 -6

Author Jana Macpherson

Ingredients

3 rashers of bacon cut in half crosswise
2 tablespoons of brown sugar
¼ cup Dijon mustard
½ cup tomato sauce
½ cup chicken stock
1 Tablespoon Tomato paste
2 cloves garlic minced
3 cans of beans – small white beans I used cannellini, drained, and rinsed
Salt and pepper
5 small sprigs of thyme

Instructions

Preheat oven to 190 degrees fanbake
Take a fry pan and cook the bacon on each side until a little fat has been rendered off. Around 6 minutes. The bacon will be brown in some places. Remove from the pan and set aside.
In your Biroix Dutch Oven add the brown sugar, mustard, tomato sauce, chicken broth, tomato pasta and garlic. Stir to combine. Add the beans and mix gently. Season with salt & pepper.
Take the bacon and thyme and place on top of the beans.
Place in the oven with the lid and bake. After 30 minutes remove the lid, and cook for a further 40 minutes.
Remove from the oven and leave to sit for 5 minutes and serve with toast and wilted greens.