🧾 Ingredients (Serves 6–8)
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4 cups (about 2 cans, 30 oz / 850 g total) cooked navy beans or white beans, drained and rinsed
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6 slices bacon, chopped (optional but adds great flavor)
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ cup ketchup
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¼ cup molasses (or dark brown sugar)
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2 tbsp mustard (yellow or Dijon)
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2 tbsp brown sugar
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1 tbsp Worcestershire sauce
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½ tsp smoked paprika (optional, for a smoky taste)
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Salt and black pepper, to taste
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½ cup water or broth (to adjust consistency)
👩🍳 Instructions
1. Preheat oven
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Preheat to 350°F (175°C).
2. Cook bacon and onion
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In a large skillet, cook chopped bacon until crispy.
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Remove bacon and set aside; leave about 1 tbsp bacon grease in the pan.
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Sauté onions in the bacon drippings until soft and golden (about 5 minutes).
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Add minced garlic and cook for 1 more minute.
3. Mix the sauce
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Stir in ketchup, molasses, mustard, brown sugar, Worcestershire sauce, and smoked paprika.
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Add water or broth to thin the mixture slightly.
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Simmer for 2–3 minutes, stirring until combined.
4. Combine with beans
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In a large ovenproof dish, mix beans with the sauce and cooked bacon.
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Taste and adjust seasoning with salt and pepper.
5. Bake
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Cover and bake for 45–60 minutes, stirring once halfway through.
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For thicker, stickier beans, uncover during the last 15 minutes.
🌟 Tips & Variations
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Vegetarian option: Skip bacon and use olive oil to sauté onions. Add a dash of liquid smoke for that smoky flavor.
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Sweeter version: Add a bit more molasses or maple syrup.
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Spicy twist: Add a pinch of chili flakes or a few drops of hot sauce.
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Crockpot version: Combine all ingredients and cook on low for 4–5 hours.
These Baked Beans are sweet, tangy, smoky, and rich — the perfect side for grilled meats, cornbread, or even on toast. 😋
Would you like me to share a Boston-style baked beans version (made with molasses and salt pork, slow-cooked for hours)?
