Western Beans

"This recipe was a big hit at a recent birthday party for a friend. I just had to have the recipe! Enjoy!"
photo by lauralie41 photo by lauralie41
photo by lauralie41
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
1hr 10mins




  • Cook the bacon in a dutch oven until done.
  • Remove the bacon from the dutch oven and reserve.
  • Saute onion in the bacon drippings until tender.
  • Add all the remaining ingredients, including the reserved bacon, to the dutch oven.
  • Simmer for 45 minutes.
  • Remove the bay leaf before serving.

Questions & Replies

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  1. Jake Dunlap
    Excellent! This dish is hearty and rich. I didn't feel like whipping out the dutch oven, so I just made it on the stove top and stirred it every few minutes as it simmered. Not that it needed any extra, but I love bacon, so I used 6 slices of chopped bacon rather than 4. This recipe would be perfect for a cold rainy night, or even a camping trip.
  2. arpontius
    this is an excellent recipe which I have used for years on scout trips and family gatherings. It works great in a dutch oven or slow cooker. I do a slightly different variation: I add 1 large onion, 1Tb Cinnamon, 1 Tb Nutmeg, 1 Tb curry, with 1 Tb sugar to blend the spices.
  3. lauralie41
    These beans were very good. I served with Kittencal's Recipe #289826 and Chef #610952's Recipe #285365. For the dry red pepper I used 1/8 tsp of red pepper flakes, thick sliced bacon, and petite diced tomatoes. After 45 minutes the beans looked like they could cook a bit longer so I simmered another 1/2 hour. Nice smokey flavor with just enough zip to make the flavorful and not overly spicy. Thank you for helping us have a wonderful Mother's Day dinner.
  4. justcallmetoni
    I don't think I'll ever eat plain old baked beans again. Despite the long simmer time, these are delightfully easy with a simple and small ingredients list. Despite that, they have a zesty full flavor that that could be the centerpiece of any BBQ. Indeed, I'm planning to have the leftovers over brown rice for lunch tomorrow. I don't eat bacon, so I used 2 slices of Canadian bacon diced into bits. To compensate for the loss in any smokey flavor, also added 1/4 tsp of liquid smoke. As for the question of liquid - I drained my beans a bit without rinsing them. That seemed to be just right. At 45 minutes they were very good, but I lost track of the timing of my meal and cooked an additional 10-15 minutes. The extra simmer took these to another level. Thanks DG.
  5. echo echo
    Having read Evelyn's comments I did not drain the beans before adding. I also used 2 cloves garlic, minced, in place of the garlic powder, adding the garlic with the chopped onion. This made an extremely easy, chili-style supper accented by the smoky saltiness of the bacon. Nice!



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