Spicy Baked Beans
Bring bold, smoky flavors to your table with these irresistible Spicy Baked Beans, a comfort food classic with a fiery twist. This hearty side dish features tender navy or pinto beans simmered in a rich, tangy sauce made with ketchup, molasses, brown sugar, and a kick of hot sauce. Crispy smoked bacon, sautéed onions, and garlic add layers of savory depth, while smoked paprika, cumin, and chili powder infuse the dish with enticing spices. A hint of apple cider vinegar brightens the flavors, and optional jalapeño slices provide an extra punch of heat. Baked to perfection until caramelized and bubbling, these zesty beans are perfect for BBQs, potlucks, or weeknight dinners. Easy to prepare and packed with flavor, this crowd-pleaser is sure to become a go-to side dish!
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Recipe Information
Ingredients
- 4 cups canned navy beans or pinto beans
- 6 slices smoked bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons hot sauce (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup water or chicken broth
- 1 small jalapeño pepper, thinly sliced (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the pan and set it aside, leaving about 2 tablespoons of the rendered bacon fat in the pan.
Add the chopped onion to the skillet and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
In a large mixing bowl, combine the ketchup, brown sugar, molasses, Dijon mustard, apple cider vinegar, hot sauce, smoked paprika, cumin, chili powder, salt, and pepper. Mix well to form the sauce.
Add the cooked onions and garlic, crispy bacon, and beans to the bowl with the sauce. Stir until the beans are fully coated.
Transfer the mixture to an oven-safe baking dish. Pour the water or chicken broth over the beans and gently stir to ensure even cooking.
If desired, top the beans with thinly sliced jalapeño for an extra kick of heat.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes to allow the top to caramelize slightly.
Remove the dish from the oven and let it cool for 5–10 minutes before serving.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 7450 mg | 324% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 102.9 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4008 mg | 85% | |
*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.
