Dutch Baked Beans
Dutch Baked Beans are a hearty and flavorful twist on a classic comfort dish, perfect for cozy family dinners or a crowd-pleasing barbecue side. This rich and smoky recipe combines tender cannellini beans, crispy bacon, and a sweet-yet-tangy sauce made from dark brown sugar, molasses, and tomato paste, enhanced with a touch of Dijon mustard and apple cider vinegar for depth. Smoked paprika and thyme add a subtle, aromatic earthiness, while a low-and-slow bake in the oven lets the flavors meld beautifully. Cooked in a single skillet or Dutch oven, this dish is as convenient as it is satisfying. Serve these Dutch-style baked beans alongside grilled meats or with crusty bread for an irresistibly comforting meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g cannellini beans (or navy beans), cooked and drained
- 150 g bacon, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp dark brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp molasses
- 3 tbsp tomato paste
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- 0.25 tsp black pepper
- 250 ml water or vegetable stock
- to taste salt
Instructions
Preheat your oven to 180°C (350°F).
In a large oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pan.
Add the chopped onion to the pan with the bacon grease and sauté over medium heat for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the dark brown sugar, Dijon mustard, apple cider vinegar, molasses, tomato paste, smoked paprika, dried thyme, and black pepper to the pan. Stir well to combine.
Pour in the water or vegetable stock and bring the mixture to a simmer.
Stir in the cooked and drained beans, ensuring they’re well coated with the sauce.
Fold the cooked bacon back into the bean mixture and taste, adjusting salt if needed.
Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
Bake for 50 minutes, then remove the lid or foil and bake for an additional 10 minutes to thicken the sauce slightly.
Remove from the oven and let cool for a few minutes before serving. Serve warm as a side dish or with crusty bread for a complete meal.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 6260 mg | 272% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 73.4 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4204 mg | 89% | |
*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.
