Recipes Ingredients Meat & Poultry Pork Recipes Baked Beans with Bacon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2022 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 15 mins Total Time: 1 hrs 30 mins Yield: Serves 6 to 8; Makes 4 cups Bacon really does make everything better! In this baked bean recipe, just three slices add the right amount of porky richness. Our shortcut recipe starts with canned navy beans; no need to soak dry beans. The favorite side dish will be ready to eat in an hour and a half with just 15 minutes of prep. Maple syrup, mustard, ketchup and a touch of Worcestershire sauce create the sweet-and-savory flavor everyone loves. Ingredients 3 slices bacon, halved crosswise (4 ounces) ¼ cup pure maple syrup ¼ cup Dijon mustard ½ cup ketchup 2 tablespoons light-brown sugar ¾ cup low-sodium chicken broth 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic (2 to 3 cloves) 3 cans (each 15 ounces) navy beans or small white beans, rinsed and drained Kosher salt and freshly ground pepper 3 sprigs thyme Directions Preheat oven to 375 degrees. In a 2-quart Dutch oven, cook bacon over medium, flipping occasionally, until some of the fat is rendered and bacon is browned in places, about 7 minutes. Transfer to a plate. In a large bowl, combine maple syrup, mustard, ketchup, brown sugar, chicken broth, Worcestershire, and garlic. Stir in beans. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Transfer beans to Dutch oven and top with bacon and thyme. Bake, covered, for 30 minutes. Uncover and continue to bake until liquid has thickened and bacon is brown, about 40 minutes more. Let sit 5 minutes; mix well before serving. Cook's Notes If you don't have a 2-quart Dutch oven, you can render the bacon fat in a skillet before baking the beans in a 2-quart baking dish. Print