Really Good Baked Beans
Elevate your next gathering with these "Really Good Baked Beans," a hearty, flavorful dish perfect for backyard barbecues or cozy family dinners. Made with tender dried navy beans, smoky bacon, and a rich, tangy sauce featuring brown sugar, molasses, Dijon mustard, and apple cider vinegar, these baked beans strike a perfect balance of sweetness and smokiness. Slowly baked to perfection in a Dutch oven, the sauce develops an irresistible depth, accentuated by a dash of smoked paprika and Worcestershire sauce. Whether served as a comforting side dish or a satisfying main with crusty bread, this recipe is sure to become a crowd favorite. Easy to make ahead and even more delicious the next day, these homemade baked beans are far superior to anything from a can! Perfect for "slow-cooked recipes," "homemade baked beans," and "comfort food sides."
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Recipe Information
Ingredients
- 1 pound Dried navy beans
- 6 slices Bacon
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 cup Ketchup
- 0.75 cup Brown sugar
- 0.25 cup Molasses
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Water
- 2 cups Chicken broth
Instructions
Rinse the dried navy beans under cold water and remove any debris. Place them in a large bowl and cover with water. Soak the beans overnight or for at least 8 hours.
After soaking, drain and rinse the beans. Set aside.
Preheat your oven to 325°F (165°C).
In a large oven-safe pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon drippings in the pot.
Chop the cooked bacon into small pieces and set aside.
In the same pot with the reserved bacon drippings, add the diced onion. Cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix well.
Add the soaked and drained beans to the pot, followed by the water and chicken broth. Stir everything together until combined.
Bring the mixture to a simmer over medium heat. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
Bake the beans for 3 to 4 hours, stirring occasionally, until the beans are tender and the sauce is thick. If the mixture appears too dry, add a splash of water as needed.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve hot as a side dish or enjoy as a main course with fresh bread. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 49.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1504 mg | 32% | |
*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.
