Paleo Baked Beans with Bacon
Elevate your mealtime with this hearty and wholesome Paleo Baked Beans with Bacon recipe! Perfectly balanced between smoky and sweet, this dish combines tender white beans, crisp bacon, and a savory medley of fresh vegetables simmered in a rich tomato-based sauce infused with pure maple syrup, Dijon mustard, apple cider vinegar, and smoked paprika. Fresh thyme adds an aromatic finish, while coconut oil keeps things paleo-friendly. Slow-baked to perfection, these beans develop layers of irresistible flavor and a luscious, satisfying texture. Whether served as a comforting side dish or a main course, this gluten-free, dairy-free delight is ideal for paleo enthusiasts looking for a twist on a classic favorite. Ready in just over an hour, it’s the perfect addition to your next dinner or gathering!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 6 slices Thick-cut bacon
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 2 stalks Celery stalk, diced
- 14 oz Canned diced tomatoes
- 30 oz Canned white beans (e.g., cannellini), drained and rinsed
- 1 cup Chicken broth
- 3 tablespoons Tomato paste
- 3 tablespoons Apple cider vinegar
- 3 tablespoons Pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh thyme leaves
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat the coconut oil over medium heat.
Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the pot.
Add the diced onion, minced garlic, diced carrot, and celery to the pot. Sauté until the vegetables are tender and the onion is translucent, about 5 minutes.
Stir in the diced tomatoes, white beans, chicken broth, and tomato paste. Mix well to combine.
Add apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, salt, and black pepper to the pot. Stir until all ingredients are well incorporated.
Crumble the cooked bacon and add it back into the pot along with the fresh thyme leaves. Stir to combine.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Bake in the oven for 40-45 minutes, stirring halfway through to ensure even cooking.
Remove from the oven and let the baked beans cool slightly before serving. Adjust seasoning with additional salt and pepper, if needed.
Serve warm as a side dish or enjoy as a main course.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 989 mg | 21% | |
*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.
