Baked Beans
User Reviews
5
Baked Beans
Description
This Baked Beans recipe features a hearty blend of four types of beans including kidney, navy, pinto, and canned baked beans, combined with crisp bacon and sautéed aromatics such as onion, bell pepper, and garlic. The sauce—a mix of ketchup, brown sugar, molasses, tomato sauce, Worcestershire sauce, yellow mustard, and hot sauce—provides a pleasing balance of sweetness, acidity, and spice. Baking the mixture covered helps develop a rich, cohesive texture and melds the flavors deeply. The optional liquid smoke enhances the smoky aspect without using actual smoke.
The beans cook in a 9x13 inch pan at 375°F, first covered for 1 to 2 hours depending on desired thickness, then uncovered for an additional 10 minutes to develop texture. The result is a thick, slightly sweet bean dish with savory smoked notes from bacon and seasoning.
This baked beans dish can be a robust side for barbecues or a hearty addition to any meal. It can be made saucier or thicker by adjusting bake time, and the sweetness can be moderated by reducing brown sugar. Leftovers keep well refrigerated and can also be frozen for longer storage.
For convenience, the recipe allows for make-ahead preparation before baking and suggests adapting it for slow cooker or Instant Pot methods. These options provide flexibility for timing and texture preferences.
Ingredients
- 10 lices Bacon , chopped
- 1 yellow onion , medium, finely chopped
- 1 red bell pepper , finely chopped
- 2 cloves garlic , minced
- 15 oz can Kidney Beans , drained
- 15 oz can Navy beans , drained
- 15 oz can pinto beans , drained
- 15 oz can baked beans Undrained
- 2/3 cup ketchup
- 2/3 cup light brown sugar , packed
- 8 oz tomato sauce
- 1/4 cup molasses
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon yellow mustard
- 1 teaspoon hot sauce , or more, to taste
- ½ teaspoon liquid smoke , optional for smoky flavor
- 1/2 teaspoon black pepper or more, to taste, freshly ground
Instructions
- Preheat oven to 375 degrees.
- Cook Bacon: Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a paper-towel lined plate. Remove only some of the excess grease.
- Sauté veggies: Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes. Add remaining ingredients and bacon and to stir to combine. Taste and add additional salt and pepper, if needed.
- Bake: Pour mixture into a 9x13 baking pan and bake, covered with foil, for 1 to 2 hours, depending on desired thickness. Uncover and bake an additional 10 minutes. Allow to cool for at least 15 minutes before serving.
Notes
- Store leftovers refrigerated up to one week or freeze up to three months; thaw fully before reheating.
- Adjust baking time to achieve desired bean thickness: one hour for saucier beans, longer for a thicker consistency.
- Reduce brown sugar to 1/3 cup if you prefer less sweetness.
- Can be adapted for slow cooker or Instant Pot for alternative cooking methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 518mg | 22% |
| Potassium | 751mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 22g | 44% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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