Cozy up with this classically sweet and salty American comfort food.
While many of us are used to enjoying some sweet and smoky baked beans alongside our hamburgers, hot dogs, and ribs at summer cookouts, the history of this recipe is even richer.
The dish supposedly originates from Native American cooking traditions, where baked beans were made with maple syrup and bear fat in earthenware cooking pots. Later, 17th-century English colonialists adapted this recipe by using brown sugar. Eventually, one style of baked beans became especially common in Boston, where American-made molasses was used to avoid the British tax on sugar. Boston was even dubbed “Beantown” because of it. Today, though, baked beans are enjoyed at barbecues all around the country, with different versions that range from bacon-filled to purely vegetarian.
There are few people I’ve met who dislike baked beans. With the perfect balance of sweet and savory, this classic side dish usually wins over the hearts of everyone in attendance. Truly, there’s a reason why this recipe has stood the test of time; it’s dynamic, delicious, and easy to make.
Is This Baked Beans Recipe Healthy?
The main pro of baked beans is that they supply a lot of protein and fiber. However, between the bacon and the rich sauce, there is a decent amount of fat, sodium, and sugar, too. To reduce the amount of fat, you could replace pork with turkey bacon or remove the meat altogether. I also like to find the best quality barbecue sauce and ketchup brands that do not have excess sugar or added preservatives. While this can be a challenge in some grocery stores, it’s very much worth it.
Dry Vs. Canned Beans
I like to use canned Great Northern beans for this recipe for the sake of convenience and speed. However, if you wanted to soak your beans from dry, you could certainly do that too. Dried beans are often cheaper at the grocery store, and they tend to have a firmer texture and richer, more pronounced flavor. They also allow you to better control sodium content, as they haven’t been canned. However, dried beans must be soaked overnight and then cooked first. So, they do require some pre-planning.
How Do I Store Leftovers?
Once cooked, make sure the baked beans cool to room temperature before storing them in the fridge. Covered, they’ll last for up to 3-4 days, or you can freeze them for 3 months. Thaw in the fridge overnight before heating up on the stove at medium, stirring occasionally.
Serving Suggestions
I recommend serving up a pot of homemade baked beans at your next backyard barbecue! Make a whole themed buffet complete with some Cowboy Burgers (don’t forget the Burger Sauce!) or the Best Black Bean Burgers for those who don’t eat meat. If you want to get a little fancier, make some Juicy Country-Style Pork Ribs or BBQ Meatballs. Don’t forget some lighter fare, too! This Grilled Corn On The Cob or even a Kale Caesar Salad would go perfectly.
Recipe
Ingredients
- 6 slices bacon diced
- 1/2 medium onion diced
- 1 green bell pepper diced
- 2 cans Great Northern beans (15 1/2 ounces each) drained and rinsed
- 3/4 cup barbecue sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 3 tablespoons molasses
- 1 tablespoon apple cider vinegar
- 2 teaspoons mustard powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons garlic powder
Instructions
- Preheat the oven to 350°F. In a large skillet over medium heat, cook the diced bacon until crisp. Remove bacon and set aside, leaving the drippings in the skillet.
- In the same skillet with bacon drippings, sauté the diced onion and green bell pepper until softened, about 5 minutes.
- In a large mixing bowl, combine the sautéed onion and green pepper, beans, barbecue sauce, ketchup, brown sugar, molasses, apple cider vinegar, and seasonings. Mix well, then transfer to a baking dish. Sprinkle the cooked bacon on top. Cover with aluminum foil and bake in the oven for 1 hour.
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