New England Baked Beans Good Enough to Eat Cold
Savor the rich, comforting flavors of New England with these baked beans so delectable, they’re just as enjoyable cold as they are piping hot. This recipe combines tender navy beans with crispy bacon, caramelized onions, and a perfectly balanced blend of molasses, dark brown sugar, Dijon mustard, and smoked paprika for a deeply satisfying, sweet-and-savory dish. Cooked low and slow in a Dutch oven, these beans develop a luscious, hearty sauce that pairs beautifully with crusty bread or barbecue favorites. Perfect for meal prep or gatherings, this versatile dish can be served warm or chilled, making it an all-season staple. For traditional New England flavor with a modern twist, these baked beans are simply unbeatable!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 6 slices bacon, diced
- 1 large onion, finely chopped
- 0.333 cup molasses
- 0.25 cup dark brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 4 cups water
- 2 cups vegetable broth
Instructions
Rinse the dried navy beans under cold water and pick out any stones or debris.
Place the beans in a large bowl and cover them with water, ensuring at least 2 inches of water above the beans. Soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans. Set aside.
Preheat your oven to 300°F (150°C).
In a large, oven-safe Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels.
In the rendered bacon fat, sauté the chopped onion until soft and translucent, about 5 minutes.
Add the molasses, dark brown sugar, Dijon mustard, apple cider vinegar, tomato paste, kosher salt, black pepper, and smoked paprika to the pot. Stir to combine.
Add the soaked beans, water, and vegetable broth to the pot, and bring the mixture to a gentle boil.
Stir in the cooked bacon pieces. Cover the pot with a lid and transfer it to the preheated oven.
Bake for 3 to 4 hours, stirring once or twice, until the beans are tender and the liquid has thickened into a rich sauce.
If the beans appear too dry during cooking, add a little more water or vegetable broth to maintain a saucy consistency.
Once cooked, remove the pot from the oven and let the beans cool slightly. Adjust seasoning with additional salt or pepper if needed.
Serve warm or cold, and enjoy with crusty bread or as a comforting side dish.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1199 mg | 26% | |
*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.
