Homemade Baked Beans
Take your comfort food game to the next level with this rich and hearty Homemade Baked Beans recipe. Made with tender navy beans, smoky bacon, and a flavorful medley of ketchup, brown sugar, molasses, and Dijon mustard, this dish strikes the perfect balance of sweet, savory, and tangy. Slow-baked in the oven with aromatic bay leaves, smoked paprika, and a hint of cider vinegar, these baked beans boast an irresistible depth of flavor. With just 20 minutes of prep and a luxurious 4-hour bake, this crowd-pleaser is perfect as a side dish for barbecues, potlucks, or weeknight dinners. Serve it warm and enjoy the homemade goodness in every bite! Perfect keywords for this recipe include "homemade baked beans," "slow-baked beans recipe," "savory side dishes," and "classic comfort food."
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Recipe Information
Ingredients
- 500 grams dried navy beans
- 250 grams bacon strips
- 1 large onion
- 3 medium garlic cloves
- 250 ml ketchup
- 100 grams brown sugar
- 60 ml molasses
- 45 ml Dijon mustard
- 30 ml cider vinegar
- 5 grams smoked paprika
- 500 ml water
- 10 grams salt
- 5 grams black pepper
- 2 pieces bay leaves
Instructions
Rinse the navy beans under cold water. Place them in a large pot and cover with water. Soak the beans overnight, or for at least 8 hours.
Drain the soaked navy beans and set aside.
Preheat your oven to 160°C (320°F).
In a large oven-safe pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.
Finely chop the onion and mince the garlic cloves. Add them to the pot and sauté in the bacon fat over medium heat until the onion is translucent, about 5 minutes.
Add the soaked navy beans, ketchup, brown sugar, molasses, Dijon mustard, cider vinegar, smoked paprika, and bay leaves to the pot.
Pour in the water, stirring everything together until well combined. Season with salt and black pepper.
Bring the mixture to a simmer on the stovetop, then cover the pot with a lid and place it in the preheated oven.
Bake the beans for about 4 hours, or until they are tender and the sauce has thickened, stirring every hour. If the mixture becomes too dry, add a little more water.
Once the beans are cooked, remove the bay leaves and adjust the seasoning with salt and pepper to taste.
Crumble the cooked bacon over the top before serving. Serve warm as a side dish or enjoyed on its own.
Nutrition Facts
Calories |
4108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 10387 mg | 452% | |
| Total Carbohydrate | 556.7 g | 202% | |
| Dietary Fiber | 83.0 g | 296% | |
| Total Sugars | 222.1 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1150 mg | 88% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 10357 mg | 220% | |
*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.
