Description

A hearty and comforting baked beans recipe made from scratch with smoky bacon, slow-cooked to perfection with a tangy-sweet sauce. Perfect as a side dish for gatherings or cozy dinners.

Ingredients

Scale

1 ½ cups (285 grams) dried navy beans
6 slices smoky bacon, chopped
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
¼ cup (50 grams) brown sugar
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika (optional but recommended)
Salt and pepper, to taste
4 cups (950 ml) water or low-sodium chicken broth

Instructions

Rinse dried navy beans and soak overnight in plenty of cold water (about 8 cups) or use quick soak method: boil for 2 minutes then soak for 1 hour.
Preheat oven to 325°F (160°C).
In a large Dutch oven over medium heat, cook chopped smoky bacon until crisp, about 6-8 minutes. Remove bacon bits and set aside, leaving rendered fat in pot.
Add chopped onion to bacon fat and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, and smoked paprika. Cook for 2-3 minutes until sauce thickens slightly.
Drain soaked beans and add to pot with water or chicken broth. Stir to combine.
Return cooked bacon bits to pot. Season with salt and pepper (start with 1 teaspoon salt). Bring to a gentle simmer over medium heat for about 10 minutes.
Cover pot with lid or foil and transfer to preheated oven. Bake for 1 to 1 ½ hours, checking occasionally and adding water if needed. Beans should be tender but hold shape and sauce thickened.
Taste and adjust seasoning with salt, pepper, or vinegar as desired. Let beans rest for 10 minutes before serving to thicken further.

Notes

If sauce thickens too much during baking, stir in a splash of water or broth. For extra smoky flavor, add a few drops of liquid smoke at step 4. To make vegetarian, omit bacon and add smoked paprika plus liquid smoke and sautéed mushrooms. Slow cooker method: after sautéing bacon and aromatics, transfer to slow cooker and cook on low 6-8 hours.

Prep Time: 15 minutes (plus overnight soaking)
Cook Time: 1 hour 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1 cup per serv
Calories: 280
Sugar: 8
Sodium: 450
Fat: 12
Saturated Fat: 4
Carbohydrates: 30
Fiber: 8
Protein: 15

Keywords: baked beans, smoky bacon, homemade baked beans, slow cooked beans, comfort food, side dish, easy baked beans recipe