Hot and Smoky Baked Beans
Get ready to elevate your side dish game with these Hot and Smoky Baked Beans—a bold, flavor-packed recipe perfect for BBQs, potlucks, or cozy family dinners. These beans are simmered in a rich, smoky sauce made with chipotle chili powder, smoked paprika, molasses, and a hint of cayenne for an extra kick. Crispy diced bacon adds a savory depth, while caramelized onions and garlic round out the dish with aromatic warmth. Baked to perfection in the oven, the beans develop a thick, bubbling sauce that clings to every bite. Quick to prepare and irresistibly satisfying, this recipe balances sweet, smoky, and spicy flavors in every spoonful. Serve these baked beans as a standout side or enjoy them as a hearty main course with freshly baked cornbread.
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Recipe Information
Ingredients
- 3 cups canned navy beans (drained and rinsed)
- 6 slices thick-cut bacon (diced)
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons tomato paste
- 2 tablespoons dark brown sugar
- 3 tablespoons molasses
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon mustard powder
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 cup chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.
Add the chopped onion to the pan and sauté in the bacon fat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the tomato paste, dark brown sugar, molasses, smoked paprika, chipotle chili powder, mustard powder, apple cider vinegar, and Worcestershire sauce. Cook for 2–3 minutes, stirring frequently, until the mixture becomes thick and caramelized.
Pour in the chicken or vegetable stock and scrape the bottom of the pan to deglaze. Let the mixture simmer for 2–3 minutes.
Add the drained and rinsed navy beans to the pan, stirring to coat them evenly in the sauce. Stir in the cooked bacon (reserve a small handful for garnish, if desired).
Season the beans with salt, black pepper, and cayenne pepper (if using). Mix well and smooth the top so the beans are evenly distributed.
Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 35–40 minutes, until the sauce is thickened and bubbling.
Carefully remove the dish from the oven and let it cool slightly before serving. Garnish with reserved crispy bacon, if desired.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 14.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 622 mg | 13% | |
*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.
