Description

A cozy, sweet and tangy baked beans recipe featuring smoky bacon and a rich molasses-based sauce, perfect for comforting dinners and gatherings.

Ingredients

Scale

1 ½ cups dried navy beans, soaked overnight (or 3 cups cooked/canned, rinsed well)
6 slices thick-cut bacon, chopped
1 medium yellow onion, finely chopped
3 cloves garlic, minced
¼ cup molasses (unsulfured)
¼ cup packed brown sugar (light or dark)
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
½ cup ketchup
1 tablespoon Worcestershire sauce (optional)
1 teaspoon smoked paprika
Salt and black pepper to taste
About 2 cups water or low-sodium broth

Instructions

If using dried navy beans, soak them overnight in plenty of cold water (at least 6 cups). Drain and rinse before cooking. For quick soak, boil beans for 1 minute, cover and let sit for 1 hour.
Preheat oven to 325°F (163°C).
In a large skillet over medium heat, cook chopped bacon until crisp and browned, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Leave 1-2 tablespoons bacon fat in skillet.
Add chopped onion to bacon fat and cook until softened and translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
In a large bowl, combine molasses, brown sugar, Dijon mustard, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper. Stir until sugar dissolves and sauce is glossy.
Add drained beans, cooked bacon, and sautéed onion-garlic mixture to the sauce. Stir gently to coat beans without mashing.
Transfer mixture to an oven-safe casserole or Dutch oven. Add enough water or broth (about 2 cups) to come halfway up the beans. Stir lightly.
Cover with a tight-fitting lid or foil. Bake for 2 hours, stirring gently halfway through and adding water if needed. Beans should be tender but not mushy and sauce thickened.
Remove from oven, uncover, taste and adjust seasoning with salt, pepper, or vinegar if desired. Let rest 10 minutes before serving.

Notes

Do not rush the baking process; slow and low heat allows flavors to meld and beans to soften without falling apart. Keep bacon fat for sautéing aromatics for best flavor. If using canned beans, reduce baking time to about 45 minutes. For vegetarian option, replace bacon with smoked paprika, smoked tempeh, or liquid smoke.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1 cup per serv
Calories: 320
Sugar: 12
Sodium: 550
Fat: 14
Saturated Fat: 5
Carbohydrates: 35
Fiber: 8
Protein: 15

Keywords: baked beans, bacon, homemade baked beans, sweet and tangy beans, comfort food, navy beans, slow baked beans