baked beans with bacon

Classic Baked Beans with Bacon: A Smoky and Satisfying Delight

Elevate your side dish game with the irresistible combination of sweet and savory flavors in Classic Baked Beans with Bacon. This timeless recipe transforms humble beans into a rich, smoky, and satisfying dish that pairs perfectly with a variety of meals. Join us as we explore the steps to creating this delicious and comforting classic.

Ingredients: Baked Beans with Bacon

  • 4 cans (15 ounces each) of navy beans or your preferred bean variety, drained and rinsed
  • 8 slices of bacon, diced
  • 1 medium onion, finely chopped
  • 1/2 cup molasses
  • 1/3 cup brown sugar, packed
  • 1/4 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional, for extra smokiness)
baked beans with bacon
Baked Beans with chopped Bacon

Instructions:

Preparation:

  1. Preheat your oven to 325°F (163°C).

Cooking the Bacon and Onion:

  1. In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy.
  2. Add the finely chopped onion to the pot and sauté in the bacon fat until the onion becomes translucent.

Creating the Sauce:

  1. In a bowl, combine molasses, brown sugar, ketchup, yellow mustard, apple cider vinegar, garlic powder, black pepper, and smoked paprika (if using). Mix well to create a flavorful sauce.
  2. Pour the sauce over the bacon and onions in the pot, stirring to combine.

Combining with Beans: Baked Beans with Bacon

  1. Add the drained and rinsed beans to the pot, gently folding them into the sauce mixture until evenly coated.

Baking:

  1. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
  2. Bake for 2 to 2.5 hours, or until the beans are tender and the flavors have melded, stirring occasionally.
  3. If you prefer a thicker consistency, uncover the pot during the last 30 minutes of baking.

Serving:

  1. Once baked to perfection, remove the pot from the oven.
  2. Allow the baked beans to cool for a few minutes before serving.

Nutrition Facts (per serving): Baked Beans with Bacon

  • Calories: 280
  • Total Fat: 6g
    • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 680mg
  • Total Carbohydrates: 47g
    • Dietary Fiber: 10g
    • Sugars: 20g
  • Protein: 13g

Vitamins and Minerals:

  • Vitamin A: 4% of the Daily Value (DV)
  • Vitamin C: 4% of the DV
  • Calcium: 10% of the DV
  • Iron: 15% of the DV

Serving and Enjoying:

Classic Baked Beans with Bacon is a versatile side dish that complements various main courses, from barbecues to weeknight dinners. The slow baking process allows the beans to absorb the sweet and savory flavors, while the bacon adds a smoky richness. Serve these baked beans alongside grilled meats, burgers, or as a standalone dish with a slice of crusty bread.

Variations and Tips:

  1. Additions: Consider adding diced bell peppers, jalapeños, or a dash of hot sauce for an extra kick.
  2. Molasses Substitution: If you prefer a milder sweetness, you can replace some or all of the molasses with maple syrup or honey.
  3. Different Beans: Experiment with different bean varieties such as pinto beans, black beans, or kidney beans for unique flavor and texture.
  4. Vegetarian Version: Omit the bacon for a vegetarian baked beans option. Enhance the smokiness with a teaspoon of liquid smoke.
  5. Crockpot Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or until beans are tender.
  6. Make-Ahead: Baked beans often taste better the next day. Consider making them ahead of time and reheating for enhanced flavor.

Conclusion: Baked Beans with Bacon

Classic Baked Beans with Bacon is a timeless side dish that embodies the essence of comfort food. With a perfect balance of sweetness and smokiness, this dish is sure to become a favorite at your table. Whether enjoyed at a summer picnic or as a cozy winter side, these baked beans are a delicious and satisfying addition to any meal.

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