3 Bean Baked Beans
Transform your next barbecue or cozy family dinner with these homemade 3 Bean Baked Beans—a hearty, flavorful side dish that's as rich in taste as it is in texture! This recipe combines tender kidney beans, black beans, and great northern beans in a smoky-sweet sauce made with ketchup, molasses, apple cider vinegar, and a touch of brown sugar. Infused with aromatic sautéed onion, garlic, and spices like smoked paprika and cumin, these baked beans are slow-cooked to perfection in the oven, allowing the flavors to meld beautifully. Perfect for picnics, potlucks, or a comforting weeknight meal, this easy-to-make dish is a crowd-pleaser that’s both satisfying and packed with plant-based protein. Serve it warm with your favorite grilled dishes or a slice of crusty bread for an irresistible combination!
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Recipe Information
Ingredients
- 1 15-ounce can canned kidney beans
- 1 15-ounce can canned black beans
- 1 15-ounce can canned great northern beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup ketchup
- 0.25 cup light brown sugar
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup water
Instructions
Preheat your oven to 350°F (175°C).
Drain and rinse the kidney beans, black beans, and great northern beans. Set them aside.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Lower the heat slightly and add the ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, cumin, salt, and pepper. Stir well to combine.
Pour in the water and stir again, ensuring all ingredients are fully incorporated.
Add the drained beans to the skillet and stir gently to coat them in the sauce.
Bring the mixture to a simmer, then transfer the skillet to the preheated oven.
Bake uncovered for 45-50 minutes, stirring once halfway through, until the sauce thickens and the beans are tender and flavorful.
Remove from the oven and let the beans cool for 5 minutes before serving.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
