Description
A richly flavored dish with a balance of sweet, smoky, and savory, these homemade baked beans are slow-cooked to perfection. Packed with comforting flavor and hearty texture, they’re perfect for gatherings, barbecues, or a weeknight side dish. Whether made vegetarian or with a touch of bacon, this recipe proves that a humble pot of beans can be anything but boring.
Ingredients
- 2 cups dried navy beans (or 3 cans cooked)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ¼ cup molasses (unsulphured)
- ⅓ cup brown sugar (light or dark)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 3 cups vegetable broth or water
- Optional: 4 slices bacon, cooked and chopped
- Optional: 1 bay leaf
Instructions
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Soak dried beans overnight in water, then drain and rinse.
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Boil soaked beans in fresh water for 45–60 minutes until tender. Drain.
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Sauté onions in oil until translucent. Add garlic and cook 1 minute more.
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Stir in tomato paste, molasses, brown sugar, mustard, Worcestershire, vinegar, paprika, salt, and pepper.
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Add beans and broth. Mix thoroughly.
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Simmer gently or bake at 325°F for 2.5–3 hours, stirring occasionally.
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Taste and adjust seasoning before serving.
Notes
- For a smokier flavor, add a dash of liquid smoke or smoked salt.
- These beans taste even better the next day—perfect for leftovers.
- Add chili flakes or jalapeños if you want a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Category: Side Dish
- Method: Stovetop & Oven
- Cuisine: American