My Favorite Baked Beans
Experience comfort food at its finest with My Favorite Baked Beans, a rich and hearty dish brimming with smoky, tangy, and slightly sweet flavors. This recipe starts with tender, slow-baked navy beans infused with the savory richness of crispy bacon, caramelized onions, and garlic. A perfectly balanced sauce made with ketchup, molasses, brown sugar, and a touch of Dijon mustard adds depth, while smoked paprika and Worcestershire sauce deliver a subtle smokiness. These baked beans are oven-braised to perfection, creating a thick, luscious texture ideal for gatherings, potlucks, or family dinners. Whether served as a satisfying side dish or a main course paired with crusty bread, these homemade baked beans are guaranteed to impress! Tags: homemade baked beans, slow-baked beans, comfort food, smoky baked beans, side dish ideas.
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Recipe Information
Ingredients
- 1 pound dry navy beans
- 6 slices bacon, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup ketchup
- 0.333 cup molasses
- 0.25 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water or chicken broth
Instructions
Rinse and soak the navy beans in water overnight, or follow a quick-soak method by boiling for 1 minute and letting them sit for 1 hour. Drain and rinse the beans.
Preheat your oven to 325°F (165°C).
In a large oven-safe Dutch oven or deep skillet, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set it aside, leaving the rendered fat in the pan.
Add the chopped onion to the bacon fat and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the soaked beans, cooked bacon, ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, salt, black pepper, and water or chicken broth to the pot. Stir well to combine.
Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
Bake in the oven for 3 1/2 to 4 hours, stirring occasionally, until the beans are tender and the sauce has thickened to your desired consistency. If the beans appear too dry during baking, add a little more water or broth as needed.
Remove the pot from the oven and let the beans rest for 10 minutes before serving. Adjust seasoning with additional salt and pepper if necessary.
Serve warm as a side dish or enjoy it as a main meal with crusty bread.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5547 mg | 241% | |
| Total Carbohydrate | 472.5 g | 172% | |
| Dietary Fiber | 73.8 g | 264% | |
| Total Sugars | 170.4 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 9225 mg | 196% | |
*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.
