Baked Beans
A delightful dish that brings warmth and comfort, delivering a hearty, smoky taste that’s perfect for summer barbecues or family dinners.
Ingredients
Main Ingredients
- 4 cups cooked navy beans (or 3 cans, rinsed and drained)
- 6 slices thick-cut bacon, chopped Make sure to cook until crispy for added texture.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 1/3 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup water or chicken broth Use low-sodium broth if watching salt intake.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of drippings in the pot.
- Add onion and garlic to the pot and sauté for 3–4 minutes until softened.
- Stir in ketchup, molasses, brown sugar, mustard, Worcestershire sauce, paprika, black pepper, cayenne, and water or broth. Bring to a simmer.
- Add the cooked beans and stir to coat. Stir in the bacon (reserving some for garnish, if desired).
Baking
- Transfer the pot to the oven and bake uncovered for 1 hour, stirring occasionally, until the sauce thickens.
Serving
- Serve hot, garnished with extra bacon or fresh parsley if desired.
Notes
These baked beans can complement grilled meats, cornbread, or a salad. For added flavor, consider hot sauce or fresh herbs. Store leftovers in an airtight container for 3 to 4 days or freeze in portions for up to 3 months.