Description
A comforting and hearty dish made from navy beans baked in a sweet, smoky, and tangy sauce—perfect for any meal.
Ingredients
Scale
- 1 lb dried navy beans (or 3 cans, drained)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 strips bacon, chopped (optional)
- 2 cups water or broth (adjust as needed)
Instructions
- Preheat oven to 325°F (165°C).
- If using dried beans, soak overnight, then drain and rinse. Simmer in fresh water until tender, 1 to 1.5 hours. If using canned beans, rinse and drain.
- In a skillet, cook bacon (if using) until crispy. Remove and set aside. Sauté onion and garlic in bacon fat or oil until translucent.
- In a bowl, mix molasses, brown sugar, ketchup, mustard, vinegar, salt, pepper, smoked paprika, and water or broth to create sauce.
- Combine cooked beans, sautéed vegetables, and bacon in a baking dish. Pour sauce over and stir.
- Cover and bake for 2 to 3 hours, checking occasionally and adding liquid as needed. Uncover for the last 30 minutes for thicker sauce.
Notes
- Use canned beans to reduce prep time.
- Omit bacon and use vegetable broth for a vegetarian version.
- Add jalapeño or bell peppers for extra flavor.
- Replace molasses with maple syrup for a twist.
- Add barbecue sauce for smoky tanginess.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 12g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg