There’s something deeply nostalgic about a warm bowl of baked beans, especially for those of us who grew up in American kitchens where Sunday meals meant comfort food bubbling in the oven. This dish reminds me of summers at the lake with my family, when my grandmother, who insisted on using dry navy beans and her secret brown sugar blend, would prepare her signature baked beans in a cast-iron pot over a slow oven.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Servings: 5
- Cuisine: American
- Season: Summer & Winter
Ingredients
- 2 cups dried navy beans (or 3 cans, drained and rinsed)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 strips thick-cut bacon, chopped (optional)
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 cups water or chicken broth
Instructions
- Prep the Beans: Soak and cook dried beans or rinse canned beans.
- Sauté: Cook bacon, then onions and garlic in the same pot.
- Combine: Stir in ketchup, molasses, sugar, mustard, vinegar, and spices.
- Add Beans: Stir in beans and broth, bring to a simmer.
- Bake: Transfer to oven at 325°F (160°C) for 1 hour, stir occasionally.
- Finish: Uncover the last 15 minutes if the sauce is thin. Garnish with bacon bits.
Serving Suggestions
Pair with grilled meats, cornbread, or a fresh summer salad. In winter, try them with meatloaf or roasted chicken.
Tips from My Kitchen
- Vegetarian Option: Omit bacon and use olive oil. Add smoked paprika.
- Make Ahead: Flavours deepen overnight, perfect for meal prep.
- Spicy Twist: Add jalapeño or hot sauce for heat.
Join the Conversation!
Did you grow up with baked beans too? Share your twist in the comments or tag us on Instagram with your version!
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