Description
A hearty and flavorful side dish, perfect for barbecues and family gatherings. These baked beans are slow-cooked to perfection with a rich and smoky sauce.
Ingredients
Scale
- 2 cups dried navy beans
- 6 cups water
- 1/2 pound bacon, diced
- 1 medium onion, chopped
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Rinse the navy beans under cold water and remove any debris. Soak the beans in water overnight or for at least 6 hours. Drain and set aside.
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the soaked beans, cooked bacon, brown sugar, molasses, ketchup, Dijon mustard, salt, black pepper, smoked paprika, and cayenne pepper if using.
- Add 6 cups of water and bring to a boil.
- Transfer the mixture to a baking dish or Dutch oven, cover, and place in the preheated oven.
- Bake for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the sauce is thickened.
- Remove from the oven and let cool slightly before serving.
Notes
- For a vegetarian option, omit the bacon and use vegetable broth instead of water.
- Feel free to adjust the sweetness by adding more or less brown sugar and molasses to taste.
- These baked beans can be made ahead of time and reheated before serving.
- Prep Time: 15
- Cook Time: 230
- Category: Side Dish
- Cuisine: American
Keywords: baked beans, classic baked beans, homemade baked beans, easy baked beans, side dish, barbecue baked beans