German Baked Beans
Experience the comforting heartiness of German Baked Beans, a savory twist on the classic dish that’s packed with bold, smoky flavors. This recipe combines tender canned navy beans with golden-brown smoked sausage and crispy unsmoked bacon for a rich, satisfying bite. A tangy-sweet sauce made from apple cider vinegar, German-style mustard, brown sugar, and tomato paste brings a signature touch of German cuisine to every forkful. Finished in the oven until bubbling and caramelized, this versatile dish is perfect as a side for bratwurst or as a standalone meal alongside crusty bread. With its simple yet flavorful ingredients and easy-to-follow instructions, these German Baked Beans are a must-try for cozy gatherings or weeknight comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups canned navy beans
- 1 pound smoked sausage (e.g., kielbasa or bratwurst)
- 4 slices unsmoked bacon, diced
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons German-style mustard
- 3 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the diced bacon until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
In the same skillet, with the rendered bacon fat, sauté the smoked sausage slices until browned on both sides. Remove the sausage and set aside with the bacon.
Add the chopped onion to the skillet and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Stir in the apple cider vinegar, mustard, brown sugar, and tomato paste, and cook for 2 minutes, allowing the flavors to meld.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet.
In a large mixing bowl, combine the navy beans, prepared sausage, cooked onions, and sauce from the skillet. Add the paprika, salt, and pepper, and mix until evenly combined.
Transfer the mixture into a 9x13-inch baking dish. Spread it out evenly and sprinkle the cooked bacon on top.
Bake in the preheated oven for 40–45 minutes, or until the beans are bubbling and slightly caramelized on top.
Remove from the oven and let rest for 5–10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Serve warm as a side dish or main course, paired with crusty bread or a light green salad.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 10375 mg | 451% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 57.2 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 814 mg | 63% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6239 mg | 133% | |
*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.
