Not Just Another Baked Bean Recipe
Elevate your next barbecue or cozy dinner with "Not Just Another Baked Bean Recipe," a smoky, sweet, and savory twist on the classic comfort food. Bursting with bold flavors, thanks to a rich blend of molasses, brown sugar, Dijon mustard, smoked paprika, and a touch of heat from optional cayenne, this dish transforms humble navy beans into a show-stopping side or hearty main. Crispy diced bacon infuses every bite with a delicious depth, while a slow oven bake guarantees a thick, caramelized sauce you'll crave. Perfect for potlucks, family dinners, or simply warming your soul, this baked bean recipe pairs expertly with crusty bread or fresh green salad. Ready in just 90 minutes, it's easy to prepare yet anything but ordinary—your taste buds are in for a treat!
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Recipe Information
Ingredients
- 4 cups canned navy beans (drained and rinsed)
- 6 slices thick-cut bacon (diced)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 0.25 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 0.25 cup molasses
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 cup chicken or vegetable broth
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
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. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the diced onion to the pan and sauté in the bacon fat until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Push the onions to one side of the pan and add the tomato paste. Cook, stirring occasionally, for 2 minutes to caramelize the paste slightly.
Stir the brown sugar, apple cider vinegar, Dijon mustard, molasses, smoked paprika, ground cumin, and (if using) cayenne pepper into the pan. Mix well to combine.
Add the rinsed navy beans and chicken or vegetable broth to the pan. Gently stir to coat the beans in the sauce. Season with kosher salt and black pepper.
Sprinkle the cooked bacon pieces evenly over the top of the beans.
Transfer the skillet or Dutch oven to the preheated oven and bake uncovered for 1 hour, stirring halfway through for even cooking.
Once the beans are bubbling and the sauce has thickened to your liking, remove from the oven. Let cool for 10 minutes before serving.
Serve as a side dish or enjoy as a hearty main with crusty bread or a green salad.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 4613 mg | 201% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 112.1 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4992 mg | 106% | |
*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.
