Description
A rich, hearty homemade baked beans recipe with smoky bacon, sweet molasses, and tangy mustard that rivals or outshines the famous canned version.
Ingredients
Units
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- 2 (15-oz) cans navy beans, drained and rinsed
- 1/2 lb bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup packed brown sugar
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, reserving about 1 Tbsp drippings.
- In the same skillet, sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- In a large bowl, combine beans, cooked bacon, onion-garlic mixture, ketchup, molasses, brown sugar, mustard, vinegar, Worcestershire sauce, and smoked paprika. Season with salt and pepper.
- Transfer mixture to a 2-quart baking dish and bake uncovered for 30–35 minutes, until bubbly and thickened.
- Let cool slightly before serving to allow sauce to set.
Notes
- Use turkey bacon for a leaner option.
- Double the batch for a potluck or large gathering.
- Leftovers are even better the next day—store in the fridge up to 5 days.
- Freeze in airtight containers for up to 2 months.
Nutrition
- Serving Size: ½ cup
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg