Southern Baked Beans
Sweet, smoky southern baked beans made with navy beans, bacon, and onion in a ketchup, brown sugar, and molasses sauce, baked uncovered until thick and bubbling.
Ingredients
- 4 cups cooked navy beans or 2 × 15-oz cans, drained and rinsed
- 6 slices bacon chopped
- 1 medium yellow onion diced
- 3/4 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt adjust to taste
- 1/2 cup water or reserved bean cooking liquid
Equipment
- Large Skillet
- Slotted Spoon
- Large Mixing Bowl
- Baking Dish
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook bacon until just beginning to crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
- Add diced onion to the bacon drippings and cook 3 to 4 minutes, until soft and lightly golden.
- In a large mixing bowl, combine the cooked navy beans, cooked bacon, sautéed onion, ketchup, brown sugar, molasses, yellow mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, salt, and water.
- Stir well and transfer to a baking dish.
- Bake uncovered for 40 to 45 minutes, until thickened and bubbling.
- Let rest 5 to 10 minutes before serving.
Notes
Servings: Serves 6 to 8. Nutrition is an estimate per serving, based on 6 servings.
No bacon: Omit the bacon and sauté the onion in olive oil instead.
Make ahead: The beans taste even better the next day, as the flavors deepen overnight.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water if the beans have thickened too much.
Too watery: Bake uncovered a little longer to reduce and thicken.
No bacon: Omit the bacon and sauté the onion in olive oil instead.
Make ahead: The beans taste even better the next day, as the flavors deepen overnight.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water if the beans have thickened too much.
Too watery: Bake uncovered a little longer to reduce and thicken.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 73g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 855mg | Fiber: 13g | Sugar: 34g