Country Style Baked Beans
Indulge in the comforting flavors of Country Style Baked Beans, a hearty classic that's the ultimate side dish for barbecues, potlucks, or family dinners. This recipe combines tender, slow-cooked navy beans with crispy thick-cut bacon, sweet and smoky molasses, tangy Dijon mustard, and a touch of apple cider vinegar for a perfectly balanced sauce. Cooked low and slow in a Dutch oven until irresistibly rich and thick, these baked beans are infused with bold layers of flavor from smoked paprika, garlic powder, and caramelized onions. Serve them piping hot alongside grilled meats, or pair them with warm cornbread for a satisfying meal. With every bite, you'll savor a taste of homemade tradition perfect for any occasion.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 0.5 cup ketchup
- 0.25 cup brown sugar
- 0.25 cup molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 4 cups water
- salt, to taste
Instructions
Rinse and sort the dried navy beans, removing any debris or damaged beans.
Add the beans to a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse the beans after soaking.
Preheat your oven to 325°F (165°C).
In a large, oven-safe Dutch oven or heavy pot, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Discard all but 2 tablespoons of the bacon grease.
In the same pot with the reserved bacon grease, sauté the diced yellow onion over medium heat until soft and translucent, about 5 minutes.
Crumble the cooked bacon and return it to the pot with the onions.
Add the drained navy beans, ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, ground black pepper, and water to the pot. Stir to combine all the ingredients evenly.
Bring the mixture to a simmer over medium heat.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 4-5 hours, stirring every hour to ensure the beans cook evenly and the sauce thickens. If the beans get too dry during baking, add a bit more water.
Taste the beans and season with salt to your liking during the final hour of cooking.
Once the beans are tender and the sauce is rich and thick, remove from the oven and let cool slightly before serving.
Serve warm as a side dish or enjoy as the main event with freshly baked cornbread or crusty bread.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 26.1 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1427 mg | 30% | |
*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.
