Name: Baked Beans Recipe: Sweet and Savory
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 lb dried navy beans (or 4 (15 oz cans, drained)); 6 slices of bacon (chopped); 1 onion (diced); 2 cloves garlic (minced); 1/2 cup molasses; 1/4 cup brown sugar; 1/4 cup ketchup; 2 tbsp yellow mustard; 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp pepper; 2 cups chicken broth; Optional: Parsley (extra bacon); Suggested Pairings: Cornbread (iced tea)

Introduction

Table of Contents

Baked Beans are a classic comfort side dish, perfect for summer barbecues, holiday potlucks, or hearty family dinners. Their tender navy beans, simmered in a rich, tangy sauce with molasses and bacon, deliver a perfect balance of sweet and savory flavors. Served in a white ceramic baking dish, garnished with fresh parsley or crumbled bacon, these Baked Beans offer a rustic, inviting aesthetic. This recipe delivers traditional Baked Beans, adaptable for dietary preferences, best served hot for a warm, crowd-pleasing experience.

Ingredients

For the Baked Beans:

1 lb dried navy beans (or 4 (15 oz) cans navy beans, drained and rinsed)
6 slices of bacon, chopped
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup molasses
1/4 cup packed brown sugar
1/4 cup ketchup
2 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper
2 cups low-sodium chicken broth (or water for dried beans)

For Serving:

Optional: Chopped fresh parsley, extra crumbled bacon
Suggested Accompaniments: Cornbread, coleslaw, grilled meats
Suggested Pairings: Iced tea, lemonade
Suggested Aesthetic: Serve in a white ceramic baking dish
Suggested Equipment: Large pot, 9×13-inch baking dish, or Dutch oven

Step-by-Step Process

Prepare Beans (if using dried): Rinse dried navy beans, removing any debris. Soak overnight in water, then drain. In a large pot, cover beans with fresh water, bring to a boil, then simmer for 45-60 minutes until tender but not mushy. Drain and set aside. (Skip if using canned beans.)
Cook Bacon: Preheat the oven to 325°F. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, 5-7 minutes. Remove the bacon with a slotted spoon, leaving 2 tbsp fat in the pot.
Sauté Aromatics: Add onion to pot; cook 3-4 minutes until softened. Add garlic; cook 1 minute until fragrant.
Build Sauce: Stir in molasses, brown sugar, ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Add broth (or water); stir to combine. Add cooked or canned beans and half the bacon, stirring gently.
Bake Beans: Transfer the mixture to a 9×13-inch white ceramic baking dish (or keep in a Dutch oven). Cover with foil; bake 1 hour. Remove the foil; bake 30-45 minutes until the sauce is thick and bubbly.
Serve: Let rest 5 minutes. Garnish with parsley or remaining bacon. Serve hot in the white ceramic baking dish with cornbread, coleslaw, grilled meats, iced tea, or lemonade.

Tips for Better Baked Beans

Soak dried beans overnight to reduce cooking time and improve texture.
Use canned beans for quicker prep; rinse well to reduce sodium.
Cook bacon until crispy for best flavor; reserve some for garnish.
Adjust sweetness with less molasses or sugar if desired.
Stir gently to avoid breaking beans during mixing.
Taste the sauce before baking; add more mustard or salt for tanginess.
If the sauce thickens too much, add 1/4 cup broth or water before baking uncovered.
Enhance aesthetic: Serve in a white ceramic dish, sprinkle with parsley or bacon for a rustic look.

Variations and Customization

Vegetarian Baked Beans: Omit bacon, use 2 tbsp olive oil, and add 1 tsp liquid smoke for flavor.
Vegan Baked Beans: Follow the vegetarian version, ensure Worcestershire sauce is vegan, or use soy sauce.
Gluten-Free Baked Beans: Ensure Worcestershire sauce and broth are gluten-free.
Low-Sodium Baked Beans: Reduce salt to 1/4 tsp, use low-sodium broth and beans.
Spicy Baked Beans: Add 1/2 tsp cayenne or 1 diced jalapeño with garlic.
Maple Baked Beans: Replace molasses with 1/2 cup maple syrup for a different sweetness.
Low-Sugar Baked Beans: Reduce brown sugar to 2 tbsp, omit molasses, and add 1/4 cup unsweetened applesauce.
Meaty Baked Beans: Add 1/2 lb cooked ground sausage or diced ham with beans.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for 5 days.
Reheat in the oven at 350°F for 15-20 minutes or microwave for 1-2 minutes, stirring halfway; add broth if thickened.
Freeze in an airtight container for 3 months; thaw in the fridge and reheat gently to maintain texture.
Serve hot for the best flavor; cold beans may thicken.
Use leftovers as a topping for baked potatoes or in breakfast burritos.
Don’t leave at room temperature for over 2 hours.
Pair with tangy sides, like coleslaw, to balance sweetness.
Presented in a white ceramic baking dish with garnishes for an inviting charm.

Nutritional Information

Based on 8 servings (1/2 cup each):

Calories: 280 kcal
Total Fat: 8g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 520mg
Total Carbohydrates: 42g
Dietary Fiber: 8g
Sugars: 18g
Protein: 12g
Vitamin A: 4% Daily Value
Vitamin C: 6% Daily Value
Calcium: 10% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. These are high in fiber and protein; try low-sodium or low-sugar versions. Serve with veggies for balance.

Conclusion

This Baked Beans recipe offers a sweet, savory side dish perfect for any occasion. It transforms simple ingredients into a classic comfort food. Its easy preparation and rustic presentation make it a favorite. The tender beans and rich sauce, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its heartwarming appeal.