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Super Baked Beans

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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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 158.9
Dietary: Vegan
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
  • 1 pound Dried Navy Beans
  • 1 can whole tomatoes (28 oz), drained and chopped
  • 1 can lemon-lime soda (12 oz)
  • 6 slices bacon, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can tomato sauce (8 oz)
  • 3/4 cup onion, chopped
  • 3/4 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup molasses
  • 1/2 cup ketchup
  • 1/3 cup brown sugar, packed
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cider vinegar
  • 1/4 cup water
Directions
  1. 1
    Place the dried navy beans in a large bowl, cover with plenty of water, and soak overnight.
  2. 2
    Drain the soaked beans thoroughly the next day.
  3. 3
    In a 4-quart Dutch oven, combine the drained beans, chopped tomatoes, lemon-lime soda, 1/4 cup water, bacon, salt, and pepper.
  4. 4
    Bring the mixture to a boil over high heat.
  5. 5
    Reduce the heat to low, cover the pot, and simmer gently for 1 hour.
  6. 6
    Stir in the tomato sauce, onion, celery, green pepper, molasses, ketchup, brown sugar, mustard, Worcestershire sauce, and cider vinegar.
  7. 7
    Cover the pot again and continue to simmer for an additional 1 hour, stirring occasionally.
  8. 8
    Preheat your oven to 250&# 194;°F (120°C).
  9. 9
    Pour the hot bean mixture into a 3-quart casserole dish or baking dish.
  10. 10
    Cover the dish tightly with foil and place it in the preheated oven.
  11. 11
    Bake for 4 hours.
  12. 12
    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.

Keywords: baked beans, navy beans, dried beans, slow cooked, bbq side dish, smoky, molasses, tomato sauce, bacon, comfort food, potluck, barbecue, home style, classic
Read it online: https://www.chefs-mate.com/recipe/super-baked-beans/