Gingersnap Baked Beans
Elevate your next barbecue or cozy family gathering with these irresistibly sweet and savory Gingersnap Baked Beans. This unique twist on a classic side dish combines tender navy beans, smoky thick-cut bacon, and a rich sauce infused with molasses, brown sugar, and warm spices like cinnamon and ginger. The secret ingredient? Crumbled gingersnap cookies, which add a touch of sweetness and depth that sets this recipe apart. Baked to perfection in a thick, caramelized sauce, these baked beans are a delightful harmony of bold flavors and comforting textures. Perfect for holidays, potlucks, or as a hearty accompaniment to grilled favorites, this crowd-pleasing dish is easy to prepare and sure to impress.
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Recipe Information
Ingredients
- 4 cups Canned navy beans
- 6 slices Thick-cut bacon
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 cups Molasses
- 0.25 cups Brown sugar
- 0.5 cups Ketchup
- 2 tablespoons Prepared mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cups Gingersnap cookies, finely crumbled
- 1 cup Water
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, chop the bacon into small pieces and set aside.
In the same skillet with the bacon drippings, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.
In a large mixing bowl, combine the cooked onion-garlic mixture, canned navy beans, molasses, brown sugar, ketchup, mustard, apple cider vinegar, ground ginger, ground cinnamon, salt, black pepper, and crumbled gingersnap cookies. Mix thoroughly.
Add the water to the mixture and stir to combine. If the mixture seems too thick, you can add a bit more water, 1 tablespoon at a time, until desired consistency is achieved.
Transfer the bean mixture to a large oven-safe baking dish. Sprinkle the chopped bacon evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and continue baking for an additional 30-45 minutes, or until the beans are bubbly and the sauce has thickened.
Remove from the oven and let the baked beans cool for 5-10 minutes before serving.
Serve warm as a side dish, and enjoy the sweet, spiced flavor of the gingersnap baked beans!
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 7640 mg | 332% | |
| Total Carbohydrate | 548.1 g | 199% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 258.0 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1090 mg | 84% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 6912 mg | 147% | |
*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.
