St James Baked Beans
Discover the ultimate comfort food with St James Baked Beans – a soul-warming recipe that combines tender navy beans, smoky bacon, and a rich, tangy-sweet sauce. Perfectly slow-baked to infuse every bite with deep, savory flavors, this dish is elevated by the addition of molasses, apple cider vinegar, and smoked paprika for a hint of smokiness and complexity. Whether you're serving it as a hearty side dish or pairing it with crusty bread for a rustic main course, these baked beans are a must-try for any occasion. With minimal prep time and the magic of oven-baking, St James Baked Beans is the go-to recipe for anyone looking to recreate the timeless essence of homestyle cooking.
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Recipe Information
Ingredients
- 450 grams Dried navy beans
- 1.5 liters Water
- 150 grams Bacon, diced
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 3 tablespoons Tomato paste
- 50 grams Brown sugar
- 2 tablespoons Molasses
- 1.5 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 500 milliliters Hot water
Instructions
Rinse the dried navy beans under cold water and remove any debris.
In a large pot, add the beans and 1.5 liters of water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and set aside.
Preheat your oven to 175°C (350°F).
In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon using a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the finely chopped onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the tomato paste, cooking it with the onions and garlic for 2-3 minutes to enhance its flavor.
Add the cooked bacon back into the pot along with the pre-soaked beans. Mix to combine.
In a small bowl, whisk together the brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, ground black pepper, and salt. Pour this sauce mixture over the beans.
Add 500 milliliters of hot water to the pot, stirring everything gently to combine.
Cover the pot with a lid or foil and place it in the preheated oven. Bake for 3-4 hours, checking occasionally to ensure the beans remain moist. Add a little more water if needed.
After baking, remove the cover and let the beans cook for an additional 20 minutes to thicken the sauce, if desired.
Taste and adjust seasoning with extra salt or pepper, if necessary.
Serve hot as a side dish or with crusty bread for a hearty main course.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1385 mg | 29% | |
*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.
