These Super Baked Beans are the ultimate comfort food side dish, offering a perfect balance of smoky bacon, tangy tomato, and sweet molasses. Starting with dried navy beans ensures a superior texture and deep, earthy flavor that canned versions simply can’t match. The long, slow baking process allows the flavors to meld beautifully, resulting in a thick, glossy sauce coating every tender bean. This recipe is ideal for summer barbecues, potlucks, or as a hearty addition to a casual weeknight dinner. Serve them warm alongside grilled meats or burgers for a satisfying meal that brings everyone to the table.
Super Baked Beans
Description
These Super Baked Beans are the ultimate comfort food side dish, offering a perfect balance of smoky bacon, tangy tomato, and sweet molasses. Starting with dried navy beans ensures a superior texture and deep, earthy flavor that canned versions simply can't match. The long, slow baking process allows the flavors to meld beautifully, resulting in a thick, glossy sauce coating every tender bean. This recipe is ideal for summer barbecues, potlucks, or as a hearty addition to a casual weeknight dinner.Ingredients
Directions
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Place the dried navy beans in a large bowl, cover with plenty of water, and soak overnight.
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Drain the soaked beans thoroughly the next day.
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In a 4-quart Dutch oven, combine the drained beans, chopped tomatoes, lemon-lime soda, 1/4 cup water, bacon, salt, and pepper.
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Bring the mixture to a boil over high heat.
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Reduce the heat to low, cover the pot, and simmer gently for 1 hour.
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Stir in the tomato sauce, onion, celery, green pepper, molasses, ketchup, brown sugar, mustard, Worcestershire sauce, and cider vinegar.
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Cover the pot again and continue to simmer for an additional 1 hour, stirring occasionally.
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Preheat your oven to 250&# 194;°F (120ðC).
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Pour the hot bean mixture into a 3-quart casserole dish or baking dish.
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Cover the dish tightly with foil and place it in the preheated oven.
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Bake for 4 hours.
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Remove the foil and bake for an additional 30 minutes, or until the beans are very tender and the sauce has thickened.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 158.9kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 5.7mg1%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 11.9g48%
- Sugars 1.7g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Reheating: Baked beans taste even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has become too thick. You can also freeze the beans for up to 3 months; thaw overnight in the fridge before reheating.
Ingredient Substitutions: For a vegan version, omit the bacon and Worcestershire sauce (which often contains anchovies) and substitute with liquid smoke or a vegan bacon bit alternative. You can also swap navy beans for pinto or black beans for a different texture and flavor profile. If you prefer less sweetness, reduce the molasses and brown sugar slightly.
Cooking Tips: Soaking the beans overnight is crucial for ensuring they cook evenly and become tender. If you are short on time, you can use the quick-soak method: boil the beans for 2 minutes, remove from heat, cover, and let stand for 1 hour before draining. Be careful not to skip the initial stovetop simmering step, as this starts the breakdown of the beans before the long oven bake.
