Baked Beans (classic)
Printed from Inclusive Kitchen — Baked Beans
Baked beans are a quintessential American dish, often associated with summer barbecues and family gatherings. This classic version combines navy beans with a sweet and savory sauce, creating a comforting side that pairs beautifully with grilled meats or can stand alone as a hearty vegetarian option. The slow-cooking process allows the flavors to meld together, resulting in a dish that’s both rich and satisfying.
Historically, baked beans have roots that trace back to Native American cooking, where beans were often cooked with maple syrup and bear fat. The dish evolved over time, particularly in New England, where it became a staple due to the region's abundant bean harvests. Today, baked beans are enjoyed across the country, with each region adding its own twist—whether it’s a hint of molasses in the South or a dash of barbecue sauce in the Midwest.
To make these baked beans, you’ll need to set aside some time, as the slow-cooking process is key to achieving that deep, rich flavor. While the beans are cooking, you might find yourself daydreaming about summer picnics or family reunions. Just be careful not to daydream too long, or you might end up with a pot of beans that’s more “baked” than “bean.”
This recipe is perfect for gatherings, potlucks, or simply as a comforting weeknight side. Serve them alongside grilled sausages, burgers, or even a simple green salad for a balanced meal. And remember, the only thing better than a bowl of baked beans is a second helping—just don’t blame us if you find yourself singing “Beans, beans, the musical fruit” afterward!
Ingredients
- 1 lb dried navy beans
- 8 cups water
- 1 medium onion
- 0.5 cup brown sugar
- 0.25 cup molasses
- 0.5 cup ketchup
- 2 tbsp Dijon mustard
- 1 tsp salt
- 0.5 tsp pepper
- 4 slices bacon
Instructions
- Begin by rinsing 1 pound of dried navy beans under cold water to remove any debris. Place the beans in a large pot and cover them with 8 cups of water. Allow the beans to soak overnight, or for at least 8 hours, to soften them.
- After soaking, drain the beans and rinse them again. In the same pot, add the soaked beans and cover them with fresh water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes until the beans are tender but not mushy.
- While the beans are cooking, preheat your oven to 300°F (150°C). This low temperature is essential for slow-cooking the beans and allowing the flavors to develop.
- Chop 1 medium onion finely. In a skillet over medium heat, cook 4 slices of bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
- In the same skillet, add the chopped onion to the bacon fat and sauté until translucent, about 5 minutes. This step adds a rich flavor base to the beans.
- In a large mixing bowl, combine the cooked beans, sautéed onions, 0.5 cup of brown sugar, 0.25 cup of molasses, 0.5 cup of ketchup, 2 tablespoons of Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir until well combined.
- Transfer the bean mixture to a large baking dish or Dutch oven. Crumble the reserved bacon on top for added flavor and texture.
- Cover the baking dish with a lid or aluminum foil and place it in the preheated oven. Bake for 3 to 4 hours, stirring occasionally, until the beans are thick and bubbly. The sauce should be rich and slightly caramelized.
- Check for doneness by tasting the beans; they should be tender and flavorful. If they seem too thick, you can add a splash of water to loosen the sauce.
- Once done, remove the beans from the oven and let them sit for about 10 minutes before serving. This resting time allows the flavors to settle.
- Serve the baked beans warm as a side dish at your next barbecue or family gathering. They pair wonderfully with grilled meats or can be enjoyed on their own.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to restore the sauce's consistency.
Nutrition (per serving)
- Calories: 220
- Carbs g: 40
- Protein g: 10
- Fat g: 5
- Sugar g: 10
