Summer Baked Beans
Dive into the heart of summer flavors with this irresistible Summer Baked Beans recipe, the perfect side dish for barbecues, picnics, and potlucks. Packed with tender navy beans, savory bacon, and an irresistible sauce made from ketchup, brown sugar, molasses, and a touch of Dijon mustard, these baked beans strike the perfect balance between sweet, tangy, and smoky. Enhanced with aromatic onions, garlic, smoked paprika, and chili powder, every bite delivers comforting warmth and rich, slow-cooked flavor. Made in just 15 minutes of prep time and finished in the oven, this crowd-pleasing dish is perfect for feeding a party of eight. Whether served alongside grilled meats or as a standalone comfort food, these Summer Baked Beans are guaranteed to elevate your warm-weather gatherings.
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Recipe Information
Ingredients
- 8 slices bacon
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 4 cups (drained and rinsed) canned navy beans
- 1 14.5-ounce can canned diced tomatoes
- 1 cup ketchup
- 0.5 cup brown sugar
- 3 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup water or chicken broth
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the bacon slices until crispy. Once cooked, transfer to a plate lined with paper towels to drain. Crumble the bacon into bite-sized pieces and set aside. Reserve about 1–2 tablespoons of bacon grease in the skillet.
In the same skillet with the reserved bacon grease, sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
In a large mixing bowl, combine the navy beans, diced tomatoes (with their juice), ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, chili powder, kosher salt, and black pepper. Mix until well combined.
Add the sautéed onions and garlic to the bean mixture, along with the crumbled bacon. Stir to evenly incorporate all ingredients.
Transfer the mixture into a large oven-safe casserole dish or Dutch oven. Pour the water or chicken broth over the beans, and gently stir to combine.
Cover the dish with a lid or aluminum foil and bake in the preheated oven for 60 minutes.
After 60 minutes, uncover the dish, stir the beans, and bake for an additional 30 minutes to thicken the sauce and allow the flavors to meld together.
Remove the baked beans from the oven and let them cool slightly before serving. Garnish with additional crumbled bacon or fresh parsley, if desired.
Serve warm and enjoy as a side dish at your summer barbecue, picnic, or potluck!
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 175.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2362 mg | 50% | |
*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.
