Spicy Red Eye Baked Beans
Spicy Red Eye Baked Beans are a bold twist on a classic comfort food, combining smoky, savory, and subtly sweet flavors with a touch of heat. Each bite is infused with the robust depth of brewed black coffee, crispy bacon, and a rich tomato-based sauce sweetened with molasses and brown sugar. A warming blend of chili powder, smoked paprika, and optional red pepper flakes adds a smoky-spicy kick, balanced by tangy apple cider vinegar and Dijon mustard. Perfectly baked to tender perfection in the oven, these beans develop a thick, luscious sauce that pairs beautifully with crusty bread or barbecue favorites. Whether served as a side dish or a standalone meal, this easy-to-make recipe is a crowd-pleaser that’s sure to elevate your next gathering.
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Recipe Information
Ingredients
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 15-ounce cans canned navy beans (drained, rinsed)
- 1 cup brewed black coffee
- 1 cup tomato sauce
- 0.25 cup molasses
- 2 tablespoons brown sugar (packed)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large, oven-safe skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, leaving the rendered fat in the skillet.
Add the diced onion to the skillet and sauté in the bacon fat until softened and slightly caramelized, about 5-6 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Turn off the heat and add the navy beans to the skillet, stirring gently to coat them in the onion and garlic mixture.
In a medium mixing bowl, whisk together the brewed coffee, tomato sauce, molasses, brown sugar, Dijon mustard, apple cider vinegar, chili powder, smoked paprika, red pepper flakes (if using), salt, and black pepper. Pour this sauce mixture over the beans in the skillet and stir to combine.
Mix the cooked bacon pieces back into the skillet, ensuring they are evenly distributed.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for 60 minutes.
After 60 minutes, remove the lid or foil and stir the beans. Continue baking uncovered for an additional 30 minutes, allowing the sauce to thicken.
Once the beans have reached your desired consistency, remove them from the oven and let cool for 5-10 minutes before serving.
Serve warm as a flavorful side dish or enjoy as a hearty main course with crusty bread.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5768 mg | 251% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 101.6 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4246 mg | 90% | |
*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.
