Baked Beans
Baked Beans are the best summer side dish! Skip the canned baked beans and make this easy recipe for all your cookouts this year with almost no work.
Equipment
- 9x13 inch casserole dish (3 qt)
Ingredients
- 8 slices bacon thick cut, cut into ½ inch pieces
- 1 yellow onion finely diced
- 1 green bell pepper diced
- 4 15oz cans navy beans
- 3 tablespoons molasses
- ½ cup brown sugar
- ¼ cup ketchup
- 1 teaspoon dry mustard or 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- ¼ cup distilled or cider vinegar
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 325°F/160°C, and adjust oven rack to lower-middle position.
- In a skillet, cook the bacon for a few minutes until it’s partially/half cooked. Remove and drain on kitchen towels. Use the bacon grease (about 2 tablespoons) to sauté the onion and bell pepper until soft (about 5 minutes).
- Add the beans, and remaining ingredients including molasses, brown sugar, ketchup, dry mustard, garlic powder, vinegar, salt, and pepper. Cook for 2 more minutes then remove from heat.
- Grease a 9x13 inch casserole dish, and add the bean mixture to the dish.
- Top with bacon.
- Bake for about 2 hours. The sauce consistency should be similar to pancake syrup.
- Remove from the oven, and let it sit for 10 minutes before serving (the sauce will thicken a little).
Notes
Canned navy beans are used in this recipe. You may also use dried navy beans, pinto beans, or kidney beans.
For extra smoky baked beans, add half a teaspoon of liquid smoke to the recipe.
Store baked beans for up to 5 days in the fridge, or freeze on the same day of cooking for up to 6 months.
Nutrition
Calories: 490kcal | Carbohydrates: 80g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 816mg | Potassium: 1085mg | Fiber: 23g | Sugar: 23g | Vitamin A: 105IU | Vitamin C: 15mg | Calcium: 184mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/baked-beans-recipe/