Paleo Boston Baked Beans
Warm, smoky, and perfectly sweet, these Paleo Boston Baked Beans are a healthy twist on the classic comfort food. This recipe skips the refined sugars and molasses, instead relying on pure maple syrup and tomato paste to create a rich, caramelized flavor that’s Paleo-approved. Tender navy beans are slow-baked to perfection in a savory blend of apple cider vinegar, Dijon mustard, and smoked paprika, while crispy, diced bacon adds a burst of umami in every bite. With simple ingredients and a slow-cooking technique that enhances their natural flavors, these beans are the ultimate side dish for hearty meals or backyard barbecues. Serve them over roasted vegetables or enjoy them as is for a wholesome, flavor-packed experience. Perfect for meal prep, this recipe makes enough to serve 8 and is sure to become a staple in your Paleo recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups navy beans
- 6 oz bacon, diced
- 1 medium onion, chopped
- 1 cup pure maple syrup
- 1 cup tomato paste
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3 cups water
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 whole bay leaf
Instructions
Rinse and sort the navy beans, removing any debris. Place the beans in a large bowl and cover with cold water. Allow to soak overnight for best results.
In the morning, drain and rinse the beans under cold water. Set them aside.
In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Add the chopped onion to the pot with the residual bacon grease. Sauté until onion is translucent, about 5 minutes.
Stir in the maple syrup, tomato paste, apple cider vinegar, Dijon mustard, smoked paprika, and garlic powder. Cook for another 2-3 minutes, stirring frequently.
Add the soaked navy beans, water, sea salt, black pepper, and bay leaf to the pot. Stir well to combine all the ingredients.
Bring the mixture to a simmer over medium heat. Once simmering, cover the pot and transfer it to a preheated oven at 300°F (150°C).
Bake the beans in the oven for 3 hours, stirring occasionally to ensure even cooking.
Remove the pot from the oven, discard the bay leaf, and stir the reserved crispy bacon into the beans.
Taste for seasoning and adjust salt and pepper if necessary before serving.
Serve hot as a side dish or over a bed of vegetables for a complete Paleo meal.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 180.9 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5824 mg | 124% | |
*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.
