baked beans recipe

yommyrecipes

Try this delicious baked beans recipe that’s easy to make and packed with flavor! Perfect for any meal, it’s a crowd-pleaser everyone will love

Prep Time 10

Cook Time 2

Total Time 2 10

Course Lunch

Cuisine American

Servings 6 servings

Calories 180 kcal

2 cups dried navy beans or 3 cans of canned beans, drained and rinsed
1 cup tomato sauce for that rich tangy base
1/3 cup brown sugar to balance out the flavors with a touch of sweetness
2 tbsp molasses for a deep earthy sweetness
1 tbsp Dijon mustard for a little tangy kick
4 slices of bacon optional, but definitely recommended for added smokiness
1 medium onion finely diced
2 cloves garlic minced for that aromatic depth
1 tsp smoked paprika to bring out a mild smokiness or regular paprika if you prefer
1 tsp salt adjust to taste
1/2 tsp black pepper
2 cups water or chicken broth for extra flavor

Soaking the Beans: If you’re using dried beans don’t skip the soaking! Let them sit overnight in water, then rinse them thoroughly before cooking. This step helps reduce the cooking time and ensures a smoother texture.
Swap the Beans: If navy beans aren’t your thing feel free to experiment with other types like pinto or great northern beans for a slightly different flavor.
Customize Your Sweetness: If you prefer a sweeter dish you can add a little extra brown sugar or molasses, but always taste as you go—flavor is everything!
Add Some Heat: Want to spice things up? Try adding a dash of cayenne pepper or a few chopped jalapeños for a fiery twist.

If you’re using dried beans, start by soaking them in water overnight. This will help them cook evenly and soften. The next day, rinse and drain them.
If you’re using canned beans, simply drain and rinse them well to remove excess sodium.

For Dried Beans: Place the soaked beans in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for about 1 hour or until the beans are tender. Drain and set aside.
For Canned Beans: Skip the cooking step and move directly to the next stage—so easy!

In a large skillet, cook the bacon over medium heat until crispy. If you're skipping the bacon, just heat a little oil in the pan.
Add the onion and garlic to the pan with the bacon drippings (or oil) and sauté for about 3 minutes, or until the onion is soft and translucent. This step builds a flavor base that will make your beans irresistible.

In a slow cooker or an oven-safe dish, combine the cooked beans, tomato sauce, brown sugar, molasses, and Dijon mustard. Stir until well-mixed.
Add the sautéed onions and garlic, and stir to incorporate everything. Then, season with smoked paprika, salt, and pepper.

Slow Cooker Method: Set your slow cooker on low and cook for 6–8 hours, or on high for 3–4 hours. If you're pressed for time, the high setting is a great option.
Oven Method: Preheat your oven to 325°F (160°C). Cover the dish with a lid or foil and bake for 2 hours, stirring once or twice to ensure even cooking.

If you’re using bacon, sprinkle the crispy bacon pieces into the beans about 30 minutes before they’re done cooking. This gives the beans time to absorb all the savory flavors.

Texture: If your beans seem too runny after cooking, simply remove the lid and let them bake uncovered for the last 30 minutes. The liquid will thicken as it reduces.
Flavor Balance: Taste your beans halfway through cooking and adjust the seasoning. You can add more salt, sugar, or molasses to make them just right.

Nutrition Information (per serving):

Keyword Baked Beans Recipe, Homemade Baked Beans

baked beans recipe​