Country Baked Beans
Hearty, smoky, and irresistibly rich, Country Baked Beans are the ultimate comfort food side dish for any occasion. This classic recipe starts with tender, slow-cooked dried navy beans layered with the savory depth of crispy bacon, sweet molasses, and tangy apple cider vinegar. A perfectly balanced blend of ketchup, brown sugar, Dijon mustard, and smoked paprika creates a luscious, caramelized sauce that bakes to perfection in the oven. Ideal for backyard barbecues, potlucks, or cozy family dinners, these baked beans are slow-cooked to maximize flavor, making every bite a nostalgic taste of country cooking. Deliciously easy to pair with grilled meats, cornbread, or a crisp coleslaw, this recipe is a must-try for lovers of homemade comfort food.
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 slices bacon
- 1 medium yellow onion
- 2 cloves garlic
- 1 cup ketchup
- 0.25 cup molasses
- 0.25 cup brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups water
Instructions
Rinse the dried navy beans in a colander under cold running water, removing any debris. Place beans in a large bowl and cover them with water. Soak overnight or for at least 8 hours.
After soaking, drain the beans and set them aside.
In a large pot, add the bacon and cook over medium heat until crisp. Remove the bacon, crumble it, and set it aside. Leave about 2 tablespoons of bacon grease in the pot.
Dice the onion and mince the garlic. Add both to the pot with the bacon grease, and cook over medium heat for 5 minutes, until the onion is translucent and fragrant.
Preheat your oven to 300°F (150°C).
Add the drained beans to the pot along with 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes, or until the beans are tender but not mushy.
While the beans are cooking, prepare the sauce in a separate bowl. Combine ketchup, molasses, brown sugar, mustard, apple cider vinegar, smoked paprika, salt, and black pepper. Mix well.
Once the beans are cooked, drain them and return them to the pot. Stir in the sauce, the crumbled bacon, and an additional 1/2 cup of water.
Transfer the bean mixture to a large oven-safe baking dish or Dutch oven. Cover with a lid or aluminum foil.
Bake in the preheated oven for 2 to 2.5 hours. Check periodically and stir if needed, adding a splash of water if the beans look too dry.
Once the beans are tender and the sauce is thickened, remove them from the oven. Let them cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 29.2 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1244 mg | 26% | |
*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.
