Smoky Baked Beans Originally Canary Baked Beans
Transform your side dishes with these Smoky Baked Beans, originally crafted with tender, buttery canary beans (also known as mayocoba beans), for an irresistible twist on a classic comfort food. Infused with rich layers of flavor from smoked paprika, dark molasses, and liquid smoke, these baked beans are the perfect balance of sweet, tangy, and savory. Slowly baked to velvety perfection in a tomato-based sauce enhanced with brown sugar, apple cider vinegar, and aromatic spices, this recipe is ideal for pairing with BBQ favorites or serving as a soul-warming main dish alongside crusty bread. With simple pantry staples and just a bit of prep, these homemade baked beans elevate mealtimes into something truly memorable!
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Recipe Information
Ingredients
- 2 cups canary beans (mayocoba beans)
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3 tablespoons dark molasses
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 cup canned diced tomatoes
- 2 cups vegetable broth
- 1.5 teaspoons liquid smoke
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Rinse the canary beans in cold water and soak them overnight in a large bowl filled with enough water to cover the beans by a few inches.
Drain and rinse the soaked beans. In a large pot, combine the soaked beans and 6 cups of water. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour or until the beans are tender but not mushy. Drain and set aside.
Preheat your oven to 325°F (163°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the tomato paste, smoked paprika, and ground cumin. Cook for 2 minutes, stirring constantly, until the mixture develops a rich aroma.
Add the molasses, brown sugar, apple cider vinegar, diced tomatoes, and vegetable broth. Stir well to combine.
Carefully mix the cooked canary beans into the skillet, ensuring they are well-coated in the sauce.
Add the liquid smoke, salt, and pepper, stirring to combine. Taste and adjust seasoning if necessary.
Cover the skillet or Dutch oven with a lid or aluminum foil. Transfer to the preheated oven and bake for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
Remove the lid or foil for the last 20-30 minutes of baking if you want a thicker consistency.
Let the baked beans cool for 5-10 minutes before serving. Enjoy as a side dish or with a slice of crusty bread for a hearty meal.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4476 mg | 195% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 97.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4937 mg | 105% | |
*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.
