Sneaky Baked Beans
Transform your next meal with these irresistibly rich and smoky Sneaky Baked Beans, a comfort food classic elevated with a nutritious twist. Packed with hearty navy beans, crisp bacon, and a secret trio of finely chopped vegetables—grated carrot, red bell pepper, and onion—this recipe cleverly hides extra goodness in every bite. The beans are simmered in a velvety sauce made from ketchup, molasses, Dijon mustard, and a hint of smoked paprika, creating the perfect balance of sweet, tangy, and savory flavors. Slowly baked to perfection, the dish develops a thick, caramelized finish that’s hard to resist. Whether served as a standout side at your next barbecue, paired with crusty bread for a satisfying main, or tucked into meal prep, these baked beans are sure to become a household favorite.
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Recipe Information
Ingredients
- 4 cups canned navy beans
- 4 slices bacon strips
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely grated
- 1 medium red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup ketchup
- 2 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken or vegetable stock
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a large, oven-safe skillet or Dutch oven, cook the bacon strips over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
Add the olive oil to the pan with the bacon fat, then stir in the diced onion, grated carrot, and diced red bell pepper. Cook for 5-7 minutes or until the vegetables are softened and starting to caramelize.
Add the minced garlic and tomato paste to the skillet, stirring constantly for 1-2 minutes to release their aroma.
Stir in the ketchup, molasses, apple cider vinegar, Dijon mustard, and brown sugar until combined. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the drained and rinsed navy beans to the skillet, along with the smoked paprika, salt, black pepper, and chicken or vegetable stock. Stir thoroughly to coat the beans in the sauce.
Chop the cooked bacon into small pieces and stir them into the beans for added flavor.
Transfer the skillet to the preheated oven (or transfer the mixture to a baking dish if your pan isn’t oven-safe). Bake uncovered for 35-40 minutes, stirring halfway through, until the sauce is thick and bubbling.
Remove the baked beans from the oven, let sit for 5 minutes to cool slightly, and adjust seasoning with additional salt or pepper if needed.
Serve warm as a side dish or enjoy on its own with crusty bread. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 7562 mg | 329% | |
| Total Carbohydrate | 375.6 g | 137% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 133.5 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5718 mg | 122% | |
*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.
