Homemade Baked Navy Beans
Get ready to savor the comforting and smoky flavors of **Homemade Baked Navy Beans**, a quintessential dish that’s perfect for potlucks, family dinners, or backyard barbecues. This from-scratch recipe combines tender, slow-cooked navy beans with a rich sauce made from molasses, brown sugar, ketchup, and a touch of Dijon mustard for tangy-sweet balance. Enhanced with smoked paprika, garlic, and apple cider vinegar, this dish offers a perfect harmony of sweet, savory, and smoky notes. Baked low and slow for ultimate depth of flavor, these beans develop a luscious, thick sauce that soaks beautifully into each bite. Serve as a hearty side dish or enjoy as a plant-based main course paired with crusty bread or a fresh salad. With simple ingredients and a hands-off cooking process, this classic recipe is both easy and irresistible!
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 6 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 0.25 cup molasses
- 0.25 cup brown sugar
- 0.5 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2.5 cups water or vegetable broth
Instructions
Rinse the dried navy beans under cold water and remove any debris or damaged beans.
In a large pot, combine the beans and 6 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour until the beans are tender but not mushy. Drain and set aside.
Preheat your oven to 325°F (165°C).
In the same pot, heat a splash of oil over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and fragrant, about 3–4 minutes.
In a mixing bowl, combine molasses, brown sugar, ketchup, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper. Mix well to create the sauce.
Add the cooked beans back to the pot and pour in the sauce. Stir to coat the beans evenly.
Transfer the bean mixture to a 2-quart baking dish. Pour 2.5 cups of water or vegetable broth over the beans to ensure they are fully submerged in liquid.
Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 3 hours, stirring occasionally.
After 3 hours, remove the cover and continue baking for another 30–45 minutes until the sauce thickens to your desired consistency.
Remove from the oven and let the baked navy beans cool slightly before serving.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 404.4 g | 147% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 153.4 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7203 mg | 153% | |
*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.
