The humble baked beans have a rich narrative that's deeply rooted in American history, often seen simmering in the background at family barbecues and sprawling community picnics. Originating from Native American cuisine, this dish has evolved into a variety of forms, one of which is the mouth-watering Brown Sugar & Bacon Baked Beans. This dish is perfect for anyone seeking comfort food with a hearty and sweet richness, complemented by the smoky depth of bacon. Making this at home could serve as a delightful side dish that promises to elevate your meal with its robust flavors.
Brown Sugar & Bacon Baked Beans pair exceptionally well with classic barbecue staples. Try them alongside grilled meats such as brisket, pulled pork, or ribs. For a lighter touch, a crisp coleslaw, cucumber salad, or cornbread can balance the sweetness and savory notes perfectly.
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Brown Sugar & Bacon Baked Beans
Servings: 8
Servings: 8
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 (15 oz) cans navy beans, drained and rinsed
- 1/2 cup dark brown sugar, packed
- 1/4 cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup water or low-sodium chicken broth
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 (15 oz) cans navy beans, drained and rinsed
- 1/2 cup dark brown sugar, packed
- 1/4 cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup water or low-sodium chicken broth
Directions
1. Preheat your oven to 325°F (165°C). Prepare a deep baking dish by lightly greasing it with cooking spray or butter.
2. In a large skillet over medium heat, cook chopped bacon until it's crisp and the fat renders out. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
3. In the same skillet with the bacon fat, sauté the diced onion and red bell pepper until tender and translucent, about 5 minutes.
4. Combine the bacon, sautéed vegetables, and remaining ingredients including the navy beans, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, salt, pepper, and water or broth in the prepared baking dish. Stir well to integrate all the flavors.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 2 hours, until the beans are tender and the sauce has thickened to your liking.
6. Remove foil and bake for an additional 10-15 minutes to achieve a slightly caramelized top.
7. Let it cool for a few moments before serving to allow the sauce to thicken up a bit more.
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Variations & Tips
- For a vegetarian version, skip the bacon and use a bit of liquid smoke to imbue that sought-after smoky flavor.
- Brown sugar can be adjusted to taste; if you desire a deeper molasses flavor, you could include a tablespoon more, or if you prefer it less sweet, reduce the amount of sugar.
- Feel free to add a kick with a dash of cayenne pepper or some hot sauce stirred in before baking.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days, making them a great make-ahead dish for busy weeks. The flavors often deepen overnight, providing an even richer taste the next day.
- If you're serving a smaller crowd, this recipe is easily halved, but I'd argue that having extras is never a bad thing with a dish as delightful as this.
- Brown sugar can be adjusted to taste; if you desire a deeper molasses flavor, you could include a tablespoon more, or if you prefer it less sweet, reduce the amount of sugar.
- Feel free to add a kick with a dash of cayenne pepper or some hot sauce stirred in before baking.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days, making them a great make-ahead dish for busy weeks. The flavors often deepen overnight, providing an even richer taste the next day.
- If you're serving a smaller crowd, this recipe is easily halved, but I'd argue that having extras is never a bad thing with a dish as delightful as this.