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A classic American comfort food, these beans are slow-baked in a sweet and tangy sauce with smoky bacon. The perfect side for any barbecue or potluck, they are rich, savory, and incredibly satisfying.
For 8 servings
Preheat oven to 325°F (165°C).
In a large oven-safe Dutch oven or skillet, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.
Add the chopped onion to the skillet with the bacon fat and sauté over medium heat until softened and translucent, about 5-6 minutes.
In a large mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper to create the sauce.
Add the rinsed and drained navy beans, the sautéed onion, and half of the crispy bacon to the sauce. Stir gently to combine, ensuring everything is evenly coated.
Pour the bean mixture into a 2-quart baking dish (or keep it in the Dutch oven if using). Sprinkle the remaining bacon evenly over the top.
Bake uncovered for 75 minutes, or until the sauce is bubbly, thick, and has caramelized around the edges.
Remove from the oven and let the baked beans rest for 10-15 minutes before serving. The sauce will continue to thicken as it cools.
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A classic American comfort food, these beans are slow-baked in a sweet and tangy sauce with smoky bacon. The perfect side for any barbecue or potluck, they are rich, savory, and incredibly satisfying.
This american recipe takes 95 minutes to prepare and yields 8 servings. At 545.35 calories per serving with 21.49g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Omit the bacon. Sauté the onion in 2 tablespoons of olive oil or butter. Add 1 teaspoon of smoked paprika to the sauce to replicate the smoky flavor.
Add one finely chopped jalapeño along with the onion, and include 1/2 teaspoon of red pepper flakes or a dash of hot sauce in the sauce mixture.
While navy beans are classic, you can substitute with pinto beans, kidney beans, or a mix of your favorite canned beans.
Replace the brown sugar with an equal amount of pure maple syrup for a different kind of sweetness.
Navy beans are packed with dietary fiber, which is essential for digestive health, helps maintain stable blood sugar levels, and can contribute to a feeling of fullness.
Beans are a great source of plant-based protein, which is crucial for building and repairing tissues, supporting muscle mass, and overall body function.
This dish offers important minerals like iron, which is vital for oxygen transport in the blood, and manganese, an antioxidant that supports bone health and metabolism.
One 3/4-cup serving of these homemade baked beans contains approximately 350-400 calories, depending on the specific brands of ingredients used, particularly the bacon and ketchup.
These baked beans are a good source of fiber and protein from the beans. However, they are also high in sugar and sodium from the sauce and bacon, making them more of an indulgent comfort food than a daily health food. Enjoy them in moderation as part of a balanced meal.
Yes, absolutely. To make it vegetarian, omit the bacon and sauté the onion in olive oil. To get a similar smoky flavor, add 1 teaspoon of smoked paprika to the sauce.
Yes, you can use dried navy beans. You will need about 1.5 to 2 cups of dried beans. Soak them overnight, then cook them until tender according to package directions before proceeding with step 4 of the recipe.
Store leftover baked beans in an airtight container in the refrigerator for up to 4 days. Reheat them gently on the stovetop over low heat or in the microwave until warmed through.