Here’s a classic Brown Sugar Baked Beans recipe — sweet, smoky, and perfect as a side for BBQ, picnics, or comfort food dinners.
🍲 Brown Sugar Baked Beans
Servings: 6–8
Prep time: 10 minutes
Cook time: 1½ – 2 hours (or 30 minutes if using canned beans on the stovetop)
Ingredients
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4 cups cooked navy beans (or 3 cans, 15 oz each, drained and rinsed)
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6 slices bacon, chopped (optional but recommended)
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1 medium onion, finely chopped
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½ cup brown sugar, packed (light or dark)
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½ cup ketchup
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¼ cup molasses (or substitute maple syrup or honey)
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2 tbsp yellow mustard (or 1 tbsp Dijon)
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1 tbsp apple cider vinegar
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½ tsp salt, or to taste
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¼ tsp black pepper
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½ tsp smoked paprika (optional for a smoky flavor)
Instructions
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Preheat oven to 350°F (175°C).
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Cook bacon in a large oven-safe skillet or Dutch oven until crisp. Remove and set aside, leaving about 1–2 tablespoons of drippings in the pan.
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Sauté onion in the bacon drippings until soft and golden, about 5 minutes.
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Combine everything:
Stir in brown sugar, ketchup, molasses, mustard, vinegar, salt, pepper, and paprika. Add the cooked beans and half the bacon; stir well to coat. -
Bake:
Transfer to the oven (covered or uncovered for thicker sauce) and bake for 1½–2 hours, stirring once or twice. The sauce should thicken and caramelize slightly around the edges. -
Finish & serve:
Sprinkle with the reserved bacon before serving.
Tips & Variations
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Vegetarian: Skip the bacon and sauté the onion in olive oil or butter; add a few drops of liquid smoke for flavor.
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Spicy version: Add 1–2 tsp chili powder or a few dashes of hot sauce.
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Slow cooker option: Cook on low for 5–6 hours or high for 2–3 hours.
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Make-ahead: Even better the next day—store in fridge and reheat gently before serving.
Would you like me to tailor it for a slow cooker, vegetarian, or Boston-style (molasses-rich) version?
