Weeknight Homemade-Style Baked Beans

Canned navy beans become a practical weeknight side with crisp bacon, softened onion, molasses, mustard, smoke, and cider vinegar in a thick, slow-cooked-tasting sauce.

71 min

6 servings

Glossy navy baked beans in a thick dark molasses sauce with crisp bacon in a rustic skillet.

Ingredients

6 slices thick-cut bacon

1 medium yellow onion, finely diced

3 (15-ounce) cans navy beans, drained and rinsed

2 tbsp tomato paste

1/3 cup unsulphured molasses

2 tbsp packed dark brown sugar

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tsp smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup low-sodium chicken broth

Equipment

Large oven-safe skillet or Dutch oven · Wooden spoon · Measuring cups and spoons · Oven mitt

Keep the sauce thick

Use drained, rinsed beans and leave the skillet uncovered in the oven. The final reduction is a correction, not a starting point.

Reheat gently

Warm leftovers covered over low heat, then uncover briefly if needed to restore the sauce's rich, clingy texture.

Heat and render

01. Heat the oven to 375 F so it is ready once the beans are coated.

02. Crisp the bacon in the skillet and keep the rendered fat; it gives the onion and sauce their savory foundation.

Build the base

03. Cook the onion over medium-low until it is fully soft and lightly golden, which creates the sweet background without adding more sugar.

04. Toast the tomato paste and smoked paprika just until the paste darkens; this brief step makes the sauce taste more developed.

Sauce and beans

05. Simmer the molasses, sugar, Dijon, cider vinegar, broth, salt, and pepper until glossy; the vinegar keeps the sweetness in balance.

06. Fold in the thoroughly drained beans and half the bacon until coated, saving the rest so it stays crisp for serving.

Bake and thicken

07. Bake uncovered at 375 F until the dark sauce bubbles slowly and mounds slightly between the beans rather than looking brothy.

08. If necessary, reduce the finished beans gently over medium-low heat until a spoon leaves a brief trail through the sauce.

Rest and serve

09. Rest the beans off heat for 5 minutes so the sauce sets, then add the reserved bacon immediately before serving for contrast.