Spicy Baked Beans with Bacon

Two bowls of baked beans on a white tabletop with a blue striped towel

Sweetened with honey and barbecue sauce and spiced with Bloody Mary Mix and Sriracha, these Sriracha Baked Beans are a tasty side dish for any summertime get-together.

Prep Time 20

Cook Time 3

Soak Time 8

Total Time 11 20

Servings servings

Calories 298kcal

Ingredients

Beans

1 lb. dried navy beans soaked overnight and drained
10-12 cups water
1 teaspoon kosher salt

Baked Beans

4 slices bacon
2 small white onions diced (2 ½ cups / 340g)
3 garlic cloves minced
2 cups Bloody Mary Mix 500ml
1 cup barbecue sauce 250ml
½ cup honey
¼ cup Sriracha sauce or your favorite hot sauce
2 tablespoons dijon mustard
2 tablespoons Worcestershire sauce
Soaked cooked and drained beans (above)

Instructions

The night before: Fill a large bowl with water. Sort through the beans and remove any broken ones. Place the beans in the water, and soak overnight. Cover with a kitchen towel, and leave on the countertop.
The day of: Drain the beans in a colander.
Place the beans in a Dutch oven. Cover the beans with 6-8 cups water. Season with salt.
Cover and cook over medium-high heat until the beans are tender, then drain and set aside. This took about 1.5 hours for me in a smaller Dutch oven. Keep an eye on the beans as they cook, as the water can all boil away and the beans can burn.
In a Dutch oven, cook the bacon until crispy, then remove. (Chop for later.)
Leave the bacon drippings in the pan and warm it over medium-high heat.
Add the onions and garlic to the drippings, cooking until soft. This should take 4-6 minutes, depending on your stovetop.
Pour in the Bloody Mary Mix, barbecue sauce, honey, Sriracha sauce, mustard and Worcestershire sauce, stirring and bringing to a boil.
Lower the heat, and add the beans, stirring until incorporated.
Sprinkle the chopped bacon on top of the beans.
Preheat the oven to 350°F.
Cover the Dutch oven with its lid, and transfer it into the preheated oven. (You can also do this with a casserole dish with a lid if you do not have a Dutch oven.)
Bake the beans for 45 minutes covered, then remove the cover for an additional 30-45 minutes or until the sauce is sticky and delicious.
Serve warm!

Notes

These Baked Beans have a serious kick to them! If you're concerned that they will be too spicy, use half of the suggested hot sauce above.

How to store Spicy Baked Beans: Once these beans have cooled off, place in an airtight food storage container. Store in the fridge for 3-4 days. Reheat in the microwave until they’re at the optimal temperature.

How to make this recipe your own:

Use the right ingredients. Dried beans are necessary for this recipe. Canned beans will fall apart. Choose your favorite bacon and use that!

Season to taste. While I think this combination is pretty perfect, you might like your baked beans with bacon a little sweeter. That’s OK. Follow the instructions below, then give the beans a taste. If it needs more sweetness, add in another drizzle of honey. If you like it spicier, feel free to add in more hot sauce.

Nutrition