Description
A simple, sweet, and savory baked bean casserole made with dry navy beans, bacon, and a flavorful sauce.
Ingredients
Scale
- 1 ¼ cups (½ pound) dry navy beans
- 2 slices thick-cut bacon, chopped
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup water
- 6 ounces (heaping ½ cup) tomato paste
- ½ cup honey
- ¼ cup dark brown sugar, packed
- 2 tablespoons unsulphured molasses
- 2 tablespoons apple cider vinegar
- 2 teaspoons mustard powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Soak the dried navy beans in a bowl of water for at least 4 hours, or overnight.
- Preheat the oven to 300°F.
- Boil the soaked beans in a large pot of water for 45 minutes or until tender, then drain.
- Fry the diced bacon over medium heat until browned and crispy. Add the onion and garlic, cooking until softened, about 5-7 minutes.
- Whisk together the water, tomato paste, honey, dark brown sugar, unsulphured molasses, apple cider vinegar, mustard powder, kosher salt, and black pepper in a baking dish.
- Add the cooked bacon, onion, and garlic to the sauce and stir to combine.
- Add the cooked navy beans and stir until well coated.
- Cover the dish with a lid or aluminum foil and bake for 2 hours.
- Uncover and bake for an additional 30 minutes or until desired consistency is reached.
Notes
Soaking beans shortens the cook time and helps them cook evenly. Browning the bacon and caramelizing the onions adds flavor. Baking covered keeps the beans moist, while uncovering allows the sauce to thicken.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 10mg