Annie's Award-Winning Baked Beans

This recipe won me first place in a baked bean cook-off at the Western Idaho State Fair. They start with dried beans, so give yourself some extra time. Kind of sweet and savory and yummy.

Prep Time:
45 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs 15 mins
12 servings


For cooking dried beans:

  • 3 smoked ham hocks, or more to taste

  • 1 large onion, diced

  • 1 stalk celery, chopped

  • 2 large bay leaves

  • 1 tablespoon minced garlic, or to taste

  • 1 teaspoon liquid smoke flavoring (Optional)

  • 1 teaspoon dried basil

  • ½ teaspoon ground thyme

  • ½ teaspoon dried rubbed sage

  • salt and ground black pepper to taste

  • 3 cups dried pinto beans, sorted and rinsed

To add after beans are cooked:

  • 1 (12 ounce) package bacon, cut into 1-inch pieces

  • 1 large onion, diced small

  • 1 (15.5 ounce) can crushed pineapple

  • ¾ cup brown sugar, or less to taste

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon steak sauce (such as A1®)

  • 1 tablespoon good steak sauce

  • 1 ½ teaspoons minced garlic, or to taste

  • 1 teaspoon liquid smoke flavoring (Optional)

  • salt and ground black pepper to taste


  1. Fill a large pot 3/4 full with water. Use a sharp knife to cut 3 or 4 slits evenly spaced through skin on ham hocks. Add ham hocks, onion, celery, bay leaves, garlic, liquid smoke, basil, thyme, sage, salt, and pepper to the water and bring to a good boil for 1 hour.

  2. Add beans to the pot. Return to a boil and cook gently until beans are tender, 45 minutes to 1 hour. Check liquid level often and add more water if necessary.

  3. Preheat the oven to 400 degrees F (200 degrees C).

  4. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Transfer bacon to a large bowl and add onion.

  5. Use a slotted spoon to dip beans and ham hocks out of the water and into a 9x13-inch baking pan. Reserve liquid from the beans. Clean all meat off of the ham hocks, discard bones, and add meat to the bowl with the bacon and onions.

  6. Mix in pineapple, brown sugar, and Worcestershire sauce. Stir in steak sauce, good steak sauce, and garlic. Add liquid smoke, salt, and black pepper; mix until completely incorporated. Fold in bacon mixture. Adjust seasonings if necessary. Pour bean mixture into the baking pan and add some reserved bean liquid over beans if necessary.

  7. Bake in the preheated oven until beans are hot and bubbly all around the edges, about 30 minutes.

Cook's Notes:

I listed 10 servings because it won't let you leave it blank. I really don't know how many servings. Just makes a big baking dish full.

Use 3 cups any dried beans, such as pinto or small red. I have never used a white bean, but there is no reason it wouldn't work.

On the seasonings, you can add more of any of them or less, depending on what your family likes. I love Worcestershire sauce and I add a lot more than the 2 tablespoons. Through the years I have added different things to my baked beans such as; a little mesquite BBQ sauce. or leftover chopped cooked meat. Be careful with the salt, it has a tendency to get salty easily.

Sometimes during the cold months of the year, I would make my baked beans, BBQ something in the oven, whip up a salad and then, if you don't look outside, you can pretend it's summer and that isn't snow out there on the lawn.

Nutrition Facts (per serving)

446 Calories
16g Fat
53g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 446
% Daily Value *
Total Fat 16g 20%
Saturated Fat 5g 26%
Cholesterol 44mg 15%
Sodium 348mg 15%
Total Carbohydrate 53g 19%
Dietary Fiber 8g 30%
Total Sugars 21g
Protein 23g
Vitamin C 10mg 50%
Calcium 91mg 7%
Iron 4mg 20%
Potassium 1016mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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