Description
This baked beans recipe combines perfectly sweet and savory flavors in a rich, hearty dish. Whether you’re planning a BBQ, a potluck, or a cozy family dinner, these baked beans are sure to become a favorite. The recipe is easy to customize and packed with delicious ingredients like navy beans, molasses, and tangy mustard. Plus, it’s versatile enough to fit various dietary preferences with simple substitutions!
Ingredients
- 2 cups dried navy beans (or 3 cans of cooked beans, drained and rinsed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar (adjust to taste)
- 1 tbsp mustard (yellow, Dijon, or grainy)
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika (or regular paprika for a milder flavor)
- 1/2 tsp chili powder (optional, for a hint of spice)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 1/2 cups water, chicken broth, or vegetable stock
Instructions
- Prepare the Beans:
- If using dried beans, soak them overnight in water. Drain and rinse, then cook in fresh water until tender (about 1–1.5 hours).
- If using canned beans, drain and rinse them thoroughly under cold water.
- Sauté Aromatics:
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onions and minced garlic. Sauté until the onions are soft and translucent, about 5 minutes.
- Make the Sauce:
- Stir in the ketchup, molasses, brown sugar, mustard, apple cider vinegar, smoked paprika, chili powder, salt, and black pepper. Mix well until all ingredients are fully combined.
- Add Liquid and Beans:
- Slowly pour in the water, chicken broth, or vegetable stock. Stir to incorporate the liquid evenly into the sauce. Add the cooked beans to the skillet, folding them gently into the sauce to avoid breaking them.
- Bake the Beans:
- Transfer the bean mixture to a baking dish or Dutch oven. Cover with foil or a lid and bake at 325°F (160°C) for 1.5–2 hours. Stir occasionally, adding more liquid if the sauce becomes too thick.
- Caramelize the Top:
- For a caramelized finish, remove the cover during the last 30 minutes of baking. This will thicken the sauce and create a glossy, sticky texture on top.
- Serve and Enjoy:
- Remove the beans from the oven and let them rest for 10–15 minutes before serving. Garnish with bacon bits, shredded cheese, or fresh parsley, if desired.
Notes
- For Vegetarian/Vegan Beans: Use vegetable stock and replace bacon with plant-based alternatives like smoked tempeh or coconut bacon.
- To Reduce Sugar: Swap the brown sugar for a natural sweetener like stevia or monk fruit, or reduce the amount by half.
- For Spicy Beans: Add extra chili powder, cayenne pepper, or diced jalapeños.
- Make Ahead: Baked beans taste even better the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing Tips: Let the beans cool completely, then freeze them in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 230
- Sugar: 10g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
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