There’s something undeniably comforting about a dish of baked beans. Whenever I whip up a batch, I’m transported back to cozy family gatherings and summer BBQs filled with laughter and love. My Aunt Betty’s recipe, which I proudly call my own now, has a secret ingredient that elevates these beans from everyday good to “you-have-to-try-this” great! It’s sweet, a little smoky, and just perfect for any occasion. Whether it’s a casual weeknight dinner or a picnic with friends, these baked beans have become a staple in my kitchen.
Plus, the beauty of baked beans is how versatile they are. You can enjoy them as a side dish, on toast, or even as a delicious filling for baked potatoes. It’s that kind of recipe that not only fills your belly but also warms your heart.
What’s in Baked Beans?
Baked Beans: The star of the dish! I like to use navy beans or pinto beans for their creamy texture. If you’re short on time, canned beans (look for low-sodium options) work great too!
Bacon or Vegetarian Alternative: I usually add some crispy bacon because, well, bacon. It adds a wonderful smokiness. If you’re vegetarian, there’s no shame in using smoked paprika to achieve a similar depth of flavor!
Tamarind Paste: This is my secret weapon! It adds a tangy sweetness that makes the beans truly unforgettable.
Brown Sugar: The sweetness of brown sugar complements the savory notes perfectly.
Onions: I love using yellow onions for their mild flavor, but sautéing shallots can add a gourmet touch.
Garlic: A couple of cloves freshen things up and bring everything together.
Mustard: A bit of mustard adds a nice kick. I prefer Dijon for its smooth flavor.
Apple Cider Vinegar: This gives a lovely acidity to balance the sweetness.
Is Baked Beans Good for You?
Absolutely! Baked beans are not just delicious, they’re also packed with nutrients.
Beans: They are an excellent source of protein and fiber, which keeps you full and satisfied. Plus, they’re rich in vitamins and minerals like iron and potassium.
Bacon: While it adds wonderful flavor, moderation is key. It’s high in fat and sodium, so a little goes a long way.
Brown Sugar: It does offer some flavor, but remember to use it in moderation to keep this dish healthy.
If you opt for the vegetarian version, you’ll have a lower-calorie dish that still packs a punch!
Ingredients
– 2 cups dried navy beans or 2 cans of low-sodium canned beans (serves 4-6)
– 4 slices of bacon or 1 tablespoon smoked paprika
– 2 tablespoons tamarind paste
– ½ cup brown sugar
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Water or vegetable broth for cooking beans
How to Make Baked Beans?
1. If using dried beans, rinse them under cold water and soak in water overnight. If you’re using canned beans, skip this step. They’re ready to go!
2. Cook the soaked beans in a large pot of salted water until tender (around 1-2 hours). If using canned beans, just drain and rinse them.
3. In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon, leaving the drippings in the pan. If you’re not using bacon, just heat a tablespoon of oil in the pan.
4. Sauté the diced onion in the bacon drippings (or oil) until translucent, about 5 minutes.
5. Add minced garlic and cook for an additional minute until fragrant.
6. In a large mixing bowl, combine the cooked beans, cooked onion and garlic, tamarind paste, brown sugar, mustard, and apple cider vinegar. Crumble in the bacon if you used it, and season with salt and pepper. Mix well.
7. Transfer the mixture to a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for about 1 hour.
8. Uncover and bake for an additional 15-20 minutes for a nice caramelized top.
Bean-tastic Tips for You!
– Try adding a splash of BBQ sauce or Worcestershire sauce for an extra flavor boost!
– For a vegetarian twist, skip the bacon and add diced bell peppers for a pop of color and sweetness.
– If you love spice, throw in some chopped jalapeños or a dash of hot sauce.
– Leftovers? They make phenomenal bean burritos the next day!
I can’t wait for you to try this recipe – I promise it’ll knock your socks off! Please let me know how it turns out, and I’d love to hear how you made it your own. Happy cooking!
