Side Dishes
This Bush's Grillin Beans copycat recipe delivers that signature smoky, bacon-infused flavor you crave in every tender bean. The secret lies in slow-cooking with crispy bacon and a blend of spices that mimic the canned version's depth—only better.
I perfected this method after years of testing, ensuring each bite tastes like it came straight from the pantry aisle.
The beauty of this recipe is its simplicity: just a few ingredients, one pot, and about 45 minutes of hands-off cooking. The bacon renders its smoky goodness into the beans, while the spices create that familiar tangy kick.
No shortcuts here—this is the real deal, made from scratch with restaurant-quality results.
What you'll end up with is a pot of velvety beans with crispy bacon bits scattered throughout, their edges caramelized from slow cooking. The aroma alone will have everyone asking what's for dinner.
Serve it alongside grilled meats or as a hearty side dish—this copycat version stands up to any meal.
Ready to make this from scratch? Here's everything you need to recreate that iconic flavor at home. The process is straightforward, and the results are worth every minute of wait time. Let's get cooking!
Ingredients for bush's grillin beans copycat
Nine simple ingredients transform into that iconic smoky, bacon-infused flavor you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Navy Beans 🌽 | 2 cans | 15 oz each, drained and rinsed |
| Thick-Cut Bacon 🥓 | 8 oz | Cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced fine |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy depth |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smokiness |
| Ground Mustard 🌿 | ½ tsp | Dry, for subtle kick |
| Brown Sugar 🍯 | 1 tbsp | Light or dark |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
The bacon is non-negotiable—thick-cut from Costco or your local butcher delivers the best flavor and crispy edges. Look for applewood-smoked if available, but regular works too. The beans? Great Northern or navy beans from the canned section—no need to soak. For the tomato paste, Trader Joe's squeeze tubes are perfect—they're concentrated and easy to measure. The smoked paprika is what gives this dish its signature depth; Penzeys or McCormick brands have the most authentic flavor. If you can't find smoked, a mix of regular paprika and a pinch of liquid smoke works in a pinch.
No thick-cut bacon? Substitute thick-cut ham or even smoked turkey bacon—just reduce the cooking time slightly. Fresh garlic is ideal, but jarred minced garlic (the kind in tubes) saves time. The apple cider vinegar adds that tangy kick; if you don't have it, red wine vinegar at half the amount works. For a vegetarian version, swap the bacon for smoked tofu or tempeh, but the smokiness will be less intense. The chicken broth can be subbed with water plus a bouillon cube—just avoid high-sodium options. The brown sugar is optional but enhances the caramelization of the bacon bits.
This recipe reheats beautifully—simmer on the stovetop for 5-10 minutes to revive the crispiness of the bacon. Store leftovers in an airtight container for up to 5 days in the fridge. For longer storage, freeze in portions for up to 3 months. The flavor actually improves after the first day as the spices meld together. Double the batch if you're feeding a crowd—this tastes even better the next day, so it's perfect for meal prep.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss everything in one skillet, stir occasionally, and walk away. That thick-cut bacon renders its own crispy blanket over the beans while the onions caramelize, and honestly? The cleanup is just wiping a pan.
- Smoky-Sweet Bliss: The secret’s in the bacon fat and tomato paste—it’s like a slow-cooked, smoky hug for your taste buds. That deep, savory richness from the bacon pairs perfectly with the slight sweetness of the onions, making every bite feel like a little celebration.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors only get better after a day in the fridge, so I make a big batch on Sundays and pack it for work. Cold or reheated, it’s always a hit—even my picky teenage son grabs seconds.
- Budget-Friendly Powerhouse: Canned beans and bacon stretch this dish into a full meal without breaking the bank. I’ve fed four people for under $10, and the leftovers? Just as good the next day. It’s the kind of recipe that makes you feel like you’re getting a restaurant-quality dish for pennies.
Step-by-step instructions for Bush's grillin beans copycat recipe
This one-pot method delivers the same smoky, bacon-rich flavor that made Bush's beans a classic.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large Dutch oven or deep skillet over medium heat. Cook undisturbed for 5-6 minutes until the edges begin to crisp and the fat starts rendering. This creates the foundation for that rich, smoky flavor.
Once the bacon is about 75% cooked, use a slotted spoon to transfer it to a paper towel-lined plate, leaving all the rendered fat in the pot. The fat will carry the flavors of the bacon into the beans, so don't drain it. If you need to reduce the fat slightly, cook it down for 1-2 minutes over medium-high heat until you have about 2 tablespoons remaining.
Sauté Onion and Garlic
In the same pot with the bacon fat, add the diced yellow onion. Cook over medium heat for 4-5 minutes, stirring occasionally, until the onions soften and become translucent. This step builds the flavor base for your beans.
Add the minced garlic cloves and cook for another 30 seconds until fragrant. You'll know it's ready when the kitchen fills with that unmistakable garlic aroma. Be careful not to let it brown—burnt garlic adds bitterness that can overpower the dish.
Add Tomato Paste and Seasonings
Stir in the 2 tablespoons tomato paste and cook for 1 minute, stirring constantly to prevent burning. This creates a rich, slightly sweet foundation for the beans. Add the 1 tablespoon apple cider vinegar, 1.5 teaspoons kosher salt, 0.5 teaspoon ground black pepper, 1 teaspoon smoked paprika, 0.5 teaspoon ground mustard, and 1 tablespoon brown sugar.
Stir well to combine all the ingredients. The mixture should look thick and slightly pasty. Cook for another 1-2 minutes until the spices are fragrant and the tomato paste has darkened slightly, indicating it's releasing its full flavor.
Combine Beans and Broth
Return the cooked bacon to the pot, breaking it into smaller pieces. Add the drained and rinsed canned navy beans and 1 cup chicken broth. Stir everything together thoroughly to ensure the beans are well-coated with the flavorful mixture.
Bring the mixture to a simmer over medium heat. Once it reaches a gentle bubble, reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally. The beans should absorb the flavors and become tender, with the bacon pieces fully infused into the mixture.
Simmer to Perfect Consistency
After the initial 20-25 minutes, uncover the pot and increase the heat to medium. Let the beans simmer uncovered for another 5-10 minutes, stirring occasionally. You're looking for a slightly thickened consistency—almost like a thick stew. The beans should be tender but still hold their shape slightly.
Taste and adjust the seasoning if needed. You may need to add a bit more salt or a splash of apple cider vinegar to balance the flavors. Once satisfied, remove from heat and let it sit for 5 minutes to allow the flavors to meld together. Serve warm, and enjoy the copycat magic of Bush's Grillin Beans right in your own kitchen.
Pro Tips For Making Bush'S Grillin Beans Copycat
- CRISP THE BACON FIRST: I learned this the hard way—cooking the bacon in the same pot as the beans later makes everything greasy. Fry the bacon until it’s deep golden (not just pink), then drain it twice on paper towels before crumbling it into the beans. That extra step cuts the fat by half and keeps the sauce from turning into a slick mess.
- DON’T RUSH THE ONIONS: Low and slow is the only way to get that deep, caramelized flavor in Bush’s version. Sauté the onions in the bacon fat for at least 15 minutes—yes, even if you’re staring at the clock. After 10 minutes, sprinkle a pinch of salt and a splash of water, then cover the pot for 5 minutes. The steam softens them without burning, and the salt pulls out all the sweetness.
- SALT THE BEANS BEFORE SIMMERING: Skipping this is why so many copycats miss the mark. Drain the canned navy beans, then toss them in a bowl with 1 teaspoon of salt and a splash of water (this helps them absorb flavor). Let them sit for 10 minutes while you crisp the bacon—this guarantees they’re seasoned through, not just floating in bland sauce later.
- STIR IN THE TOMATO PASTE LAST: Adding it too early turns the sauce into a gluey, one-note sludge. Wait until the onions are just starting to brown and the bacon’s already out of the pot. Stir in the tomato paste with a splash of water or broth, then let it cook for only 2-3 minutes—just enough to deepen the color, not turn it into a brick. Overcooking it kills the freshness of the bacon and beans.
Essential equipment for this recipe
Dutch Oven Essentials
Your Dutch oven is the star of this recipe—it traps heat beautifully and distributes it evenly, just like my grandpa’s old Lodge cast iron. I recommend a 5-6 quart size for this recipe; Lodge 5.5 Qt or Le Creuset Stoneware are my top picks.
The heavy-duty material ensures even cooking, and the tight lid locks in those smoky bacon flavors. If you don’t have one, a heavy-bottomed stainless steel pot works too, but it won’t hold heat as well. 🔥
Bacon Cooking Tools
For crispy bacon, you’ll need tongs (not a fork!) to flip those pieces without tearing them. I love OXO Good Grips—they’re sturdy and stay cool. A slotted spoon is also essential for transferring bacon to paper towels while leaving the fat behind.
Pro tip: Line your plate with double-layered paper towels to soak up extra grease. This keeps your kitchen cleaner and your bacon crisper. ⚡
Spice Measurement Helpers
Precision matters when it comes to spices—smoked paprika and ground mustard are the flavor anchors here. I use a small measuring spoon set (like KitchenAid 10-Piece) to avoid spills. For the brown sugar, a 1-tablespoon scoop (or a damp finger to level it) prevents clumping.
Keep your spices in airtight containers—a Weck jar or mason jar with a tight seal preserves freshness. Fresh spices make all the difference in this recipe. 💫
Optional Smoker Accessories
Want to take it to the next level? A small smoker box (like Traeger’s tiny box) lets you infuse the beans with hickory or applewood smoke for that canned-bean depth.
Add 4-5 wood chips to the smoker box and place it in your Dutch oven during the final 10 minutes of simmering. If you don’t have a smoker, 1/4 teaspoon of liquid smoke (like Colman’s) mixed into the tomato paste works in a pinch. 🌿
Storage Containers
Leftovers deserve a good home. I store mine in glass Pyrex containers with snap-on lids—they’re microwave-safe and keep flavors intact for up to 5 days. For freezing, quart-sized freezer bags (like Stasher bags) save space and prevent freezer burn.
Label with the date—trust me, you’ll want to eat these again before you forget! The texture holds up beautifully when reheated. ❄️
Taste-Testing Tools
Never skip the taste test! A small spoon (I use a silverware-grade stainless steel spoon) lets you sample without overfilling your mouth. Keep a small bowl of water nearby to cleanse your palate between adjustments.
For extra tang, I always have apple cider vinegar on hand—just a splash can balance the flavors if needed. This is where the magic happens, so don’t rush it. 💡
Nutrition facts
Frequently asked questions about this smoky bacon bean recipe
Can I make this recipe without bacon?
The bacon is what gives these beans their signature smoky depth, but you can substitute! Try thick-cut smoked turkey bacon or coconut bacon for a vegetarian option. For a meat-free version, add 1/4 teaspoon liquid smoke to the tomato paste and use smoked paprika to boost the flavor. The texture won't be identical, but it'll still taste delicious.
How do I prevent the beans from getting mushy?
Undercooking is the key! Simmer the beans for only 20-25 minutes (covered) and 5-10 minutes (uncovered) to keep them tender but firm. Never boil vigorously—keep the heat at a gentle simmer. If your beans are still too firm after cooking, they'll soften further when reheated.
Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight first! Use 1.5 cups dried navy beans (about 1 cup dry beans yields ~3 cups cooked). Soak in water with 2 teaspoons salt for 8-12 hours, then drain and rinse before cooking. Add them to the pot after the bacon and aromatics, then simmer for 45-60 minutes until tender.
Why does my copycat version taste different from the canned beans?
The canned version uses preservatives and artificial smoke flavors, while homemade relies on real ingredients. For the closest match, use applewood-smoked bacon, add 1/8 teaspoon liquid smoke to the tomato paste, and let the beans sit overnight in the fridge before reheating. The flavors will meld better after resting.
What's the best way to reheat leftovers?
For crispy bacon bits, reheat in a skillet over medium heat for 3-5 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. The beans will absorb moisture and stay tender. Pro tip: Add a splash of broth or water to restore thickness.