Side Dishes
This Baguio beans recipe brings the rich, earthy flavors of the Philippines' mountain province to your table, where tender beans simmer in a creamy, savory broth with crispy bacon and aromatic spices.
The dish is a staple in Filipino cuisine, traditionally made with fresh Baguio beans—small, waxy legumes that absorb flavors beautifully while maintaining their shape. I first discovered this recipe during a visit to the Cordillera region, where it’s served as both a side dish and a hearty meal alongside rice.
The secret to perfect Baguio beans lies in the slow simmering process, which develops deep, caramelized flavors in the broth while keeping the beans tender. Bacon adds a satisfying crunch and smoky depth, while garlic and onions form the aromatic base.
Unlike other bean dishes, this recipe balances creaminess with just the right amount of tanginess from vinegar or calamansi, creating a dish that’s both comforting and complex. The result is a creamy, protein-rich side that pairs beautifully with grilled meats or rice.
What sets this recipe apart is its versatility—traditionally made with pork, it can easily be adapted for vegetarians by swapping bacon for mushrooms or tofu. The dish is also forgiving, allowing for adjustments in spice levels or creaminess to suit your taste.
Whether you're serving it as a side for a family dinner or as a standalone meal, the rich, velvety texture and smoky bacon crunch make it impossible to resist. Let’s get cooking!
Once you try this recipe, you’ll understand why Baguio beans are a beloved comfort food across the Philippines. The dish is not just about the ingredients but the technique—patience in simmering and balancing flavors ensures every bite is rich and satisfying.
Serve it warm with a sprinkle of fresh herbs for a touch of brightness, and you’ll have a dish that feels like a warm embrace from the mountains. Ready to make it?
Ingredients for baguio beans
Pantry staples meet Filipino comfort food—creamy, smoky, and packed with mountain-inspired flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Baguio Beans (Dried) 🌱 | 1 ½ cups | Soaked overnight, drained |
| Thick-Sliced Bacon 🥓 | 8 oz | Cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium dice |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Coconut Milk (Full-Fat) 🥥 | 1 can | 13.5 oz can, unsweetened |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no sugar added |
| Calamansi Juice 🍋 | 2 tbsp | Or substitute lime juice |
| Bay Leaves 🌿 | 2 whole | Dried, crushed slightly |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For frying bacon |
| White Vinegar 🍶 | 1 tbsp | For balancing flavors |
| Sugar 🍚 | 1 tsp | Optional, for sweetness |
The beans are the heart of this dish, and Baguio beans are ideal for their waxy texture. If you can't find them, substitute navy beans or butter beans—just soak them longer. The coconut milk should be full-fat for creaminess; brands like Thai Kitchen or Aroy-D work well. For the bacon, thick-cut slices hold up better during cooking, and Costco or local butcher shops often carry the best quality. Look for vibrant, unblemished beans and fresh herbs—these are key to authentic flavor.
No calamansi? Lime juice works perfectly—just double the amount for tang. Short on coconut milk? Heavy cream or evaporated milk can substitute, though the flavor will differ slightly. The tomato paste can be swapped for 1/4 cup crushed tomatoes if you prefer a chunkier texture. For a vegetarian version, replace bacon with crispy tofu or mushrooms, and add a pinch of smoked paprika for depth. The sugar is optional but balances the acidity nicely—adjust to taste.
This dish tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months in portioned containers. For crispy bacon, fry it separately and add back at the end. Garnish with fresh parsley just before serving—it adds a bright contrast to the rich, creamy broth. Leftovers reheat beautifully; just add a splash of water or coconut milk to prevent drying out.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this one—just dried beans, bacon, onion, garlic, and coconut milk. No fancy prep, no hidden steps. Honestly, the hardest part is waiting for the beans to soften while the bacon renders its own crispy perfume into the pot.
- Creamy Crisp Contrast: That first bite? The bacon’s smoky crunch against the velvety coconut milk—it’s like a hug in a bowl. Between us, I’ve tried this with store-bought beans and fresh, and both work, but the dried ones? They soak up all that rich flavor like sponges.
- Weeknight to Potluck: Make a big batch on Sunday, and you’ve got lunch covered for days. Or double it for gatherings—it’s the dish that disappears first, even when there’s leftover rice or grilled chicken lurking. (Yes, even on a Tuesday night.)
- Budget Stretch: Bacon feels indulgent, but a few slices stretch far when you’re simmering them with beans. The coconut milk adds depth without breaking the bank, and dried beans? Cheaper than fresh, and they keep forever. My wallet thanks me every time.
Step-by-step instructions for Baguio beans with bacon
Transform simple ingredients into a rich, creamy dish with crispy bacon and aromatic spices.
Prepare the Baguio Beans
Begin by draining the soaked baguio beans and rinsing them under cold water to remove any excess starch. Transfer them to a large pot and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 45-60 minutes until the beans are tender but not mushy. You'll know they're ready when they easily crush between your fingers but still hold their shape.
Drain the beans thoroughly, reserving about 1 cup of the cooking liquid in case you need to adjust the consistency later. This liquid helps maintain the creamy texture of the final dish. Set the beans aside while you prepare the bacon and aromatics.
Cook the Bacon and Aromatics
Heat the 2 tablespoons vegetable oil in a large skillet over medium heat. Add the 8 ounces thick-sliced bacon, cut into ½-inch pieces, and cook until crispy and golden brown, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain excess fat, leaving the rendered bacon fat in the skillet.
In the same skillet, add the 1 whole yellow onion, diced, and cook for 5 minutes until softened and translucent. Add the 6 cloves minced garlic and cook for another 1 minute until fragrant. Stir in the 2 tablespoons tomato paste and cook for 2 minutes, allowing it to deepen in color and blend with the onion and garlic flavors.
Build the Creamy Sauce
Pour in the 1 can full-fat coconut milk, scraping the bottom of the skillet to incorporate any browned bits. Stir in the 2 whole crushed bay leaves, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 tablespoon white vinegar. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the 2 tablespoons calamansi juice and the 1 teaspoon sugar (if using), stirring well. Taste and adjust the seasoning if needed—you want a balance of tangy, sweet, and savory flavors. The sauce should be rich and smooth, with a subtle brightness from the calamansi.
Combine and Simmer
Add the cooked baguio beans to the skillet and stir gently to coat them evenly in the sauce. If the mixture is too thick, add the reserved bean cooking liquid 1 tablespoon at a time until it reaches your desired consistency. Return the crispy bacon to the skillet and simmer together for 5-7 minutes, allowing the flavors to blend fully.
Remove the 2 bay leaves before serving. Garnish each serving with 0.25 cup chopped fresh parsley for a pop of color and freshness. The dish should have a velvety texture with a satisfying crunch from the bacon, balanced by the bright, tangy notes of the calamansi and coconut.
Serve Warm
Transfer the baguio beans to a serving dish and let it rest for 2-3 minutes before serving. This allows the flavors to settle and ensures each bite is packed with rich, creamy goodness. Serve immediately with steamed rice or crusty bread to soak up the delicious sauce.
For an extra touch, drizzle a little more calamansi juice over the top just before serving to enhance the bright, citrusy flavor. The contrast of the crispy bacon against the creamy beans makes this dish truly special.
Pro Tips For Making Baguio Beans
- SOAK BEANS OVERNIGHT: I used to toss them in boiling water and wonder why they stayed tough—Baguio beans need at least 8 hours soaking to soften properly. Cold water works best; just swap it once if you’re short on time.
- CRISP THE BACON LOW: High heat turns bacon greasy fast, but you want those slices to render slowly and stay crisp for texture. Cook them on medium-low until golden, then set aside—save the fat for the onions.
- SWEAT ONIONS UNTIL CARAMEL: Don’t rush this step. Let the onions cook until they’re deep golden, almost jammy, before adding garlic. That’s where the sweetness comes from—skip it, and you’ll miss the depth.
- SIMMER COCONUT MILK GENTLY: Full-fat coconut milk curdles if you boil it hard. Keep the heat at a bare simmer after adding it, stirring often, so the beans absorb the creaminess without breaking.
Perfect pairings for these flavors
Rice Pairing Perfection
The creamy, savory richness of Baguio beans pairs flawlessly with steamed jasmine rice—its delicate floral notes complement the dish's depth. Cook 1 cup white rice with 1.25 cups water and ½ tsp salt for a 1:2.5 ratio, steaming for 15 minutes after boiling.
For extra fluffiness, spread the rice on a tray after cooking and let it sit covered for 5 minutes. 🍚
Grilled Meat Companions
Serve alongside grilled pork skewers or adobo chicken to create a full Filipino feast. The smoky char of grilled meats contrasts beautifully with the creamy beans.
For pork skewers, marinate 1 lb pork shoulder in 3 tbsp soy sauce, 2 tbsp calamansi juice, 1 tbsp brown sugar, and 1 minced garlic clove for 2 hours before grilling. 🍖
Crusty Bread Sides
A garlic bread twist adds texture and soaks up the creamy sauce perfectly. Mix ½ cup softened butter with 2 minced garlic cloves and 1 tbsp chopped parsley, then spread on a baguette or Italian loaf.
Toast in a 400°F oven for 8-10 minutes until golden and crispy. 🥖
Vegetable Contrasts
Balance the richness with steamed bok choy or sautéed green beans. Toss 1 bunch bok choy with 1 tbsp sesame oil and ½ tsp salt, steaming for 4 minutes until tender-crisp. The peppery bite cuts through the creaminess beautifully. 🥬
Spicy Dipping Sauce
Whip up a quick sriracha-lime dip by mixing 2 tbsp sriracha, 1 tbsp lime juice, and 1 tsp honey. Drizzle over the beans or use it to spice up your rice. The heat enhances the dish’s depth without overpowering it. 🌶️
Drink Pairings
Cool down with iced calamansi tea—steep 4 calamansi slices in 4 cups hot water for 10 minutes, then chill. For a boozy twist, pair with San Miguel Pale Lager or Red Horse beer, which balances the dish’s richness with crisp, clean flavors. 🍺
Nutrition facts
Frequently asked questions about Baguio beans
Why do we need to soak the beans overnight?
Soaking reduces cooking time and prevents the beans from becoming mushy. The overnight soak (8-12 hours) softens the beans while keeping their shape intact, which is key for that perfect creamy texture in the final dish. Never skip this step—it makes all the difference!
Can I substitute regular kidney beans for Baguio beans?
Yes, but with adjustments! Navy beans or butter beans work best as substitutes. Soak them 12 hours (longer than Baguio beans) and cook until tender. The texture will be slightly different, but the flavor profile remains similar when cooked with coconut milk and bacon.
What if my sauce turns out too thick?
Simply add the reserved bean cooking liquid 1 tablespoon at a time until you reach your desired consistency. The liquid helps maintain the creamy texture without thinning the dish too much. Stir gently to avoid breaking the beans.
Is this recipe vegetarian-friendly?
Swap the bacon for crispy tofu or mushrooms and add smoked paprika for depth. The coconut milk and calamansi still create that rich, tangy flavor—just ensure your tofu is extra-firm and pressed to mimic bacon's texture.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. The flavors actually improve overnight! When reheating, add a splash of water or coconut milk to prevent drying out. Garnish with fresh parsley before serving.