Baked Beans Recipe
This baked beans recipe is the ultimate comfort food—sweet, savory, and smoky! Made with simple pantry staples, it's perfect as a side dish for BBQs, family dinners, or any occasion. Packed with protein and flavor, it’s a classic everyone will love.
Ingredients
- 2 cans 15 oz each navy beans, rinsed and drained
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce use vegan Worcestershire for vegan diets
- 1 tsp smoked paprika
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- Optional: 4 strips of cooked bacon crumbled
Instructions
- Prepare the Ingredients: If using dried beans, soak them overnight and cook until tender. Otherwise, rinse and drain canned beans.
- Sauté Aromatics: Heat a skillet over medium heat and add a drizzle of oil. Sauté the onion and garlic until soft and fragrant, about 3–5 minutes.
- Make the Sauce: Stir in the ketchup, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Let it simmer for 3–4 minutes until slightly thickened.
- Combine Beans and Sauce: Add the beans to the sauce, gently folding them in to coat evenly. If needed, add a splash of water or broth for consistency.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Transfer the bean mixture to an oven-safe dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes to let the top caramelize.
- Serve and Enjoy: Let the baked beans cool slightly before serving. Garnish with fresh parsley or crispy bacon bits if desired.
Notes
- For a vegan version, use plant-based Worcestershire sauce and omit the bacon.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- To reheat, warm on the stovetop over medium heat with a splash of water or in the microwave in short intervals.